On cold evenings out here in the country, when the wind rattles the windows and the fields are nothing but stubble and snow, a simple pot of cheddar potato soup can feel like a wool blanket for the soul. This 4-ingredient version is the kind of recipe our mothers and grandmothers leaned on—humble, practical, and surprisingly comforting. It comes from the days when you cooked with what you had in the cellar and the icebox: potatoes, cheese, milk, and a bit of butter. No fuss, no fancy steps, just honest ingredients slowly turning into something that makes the whole house smell like home. You might make this on a busy weeknight when you’re tired and don’t want a sink full of dishes, or on a Sunday afternoon when you’re craving something that tastes like the old farmhouse kitchen you remember from childhood.
This soup is lovely all by itself, but it really shines with a few simple companions. Serve it alongside a basket of warm dinner rolls or thick slices of buttered country bread for dunking—nothing beats wiping the bowl clean with a good crust. A crisp side salad with lettuce, onion, and a simple vinegar dressing adds a little freshness to balance the richness. If you like, you can put out a plate of sliced apples or pickles, just like the old church suppers used to do, to cut through the creaminess. And if you’re feeding a hungry crowd, this soup pairs nicely with a simple baked ham or roasted sausage to turn supper into a heartier spread.
4-Ingredient Cheddar Potato Soup
Servings: 4
Ingredients
4 cups peeled and diced potatoes (about 4–5 medium potatoes)
4 cups milk (whole milk preferred)
2 cups shredded sharp cheddar cheese
2 tablespoons butter
Salt and black pepper to taste (optional but recommended)
4 cups milk (whole milk preferred)
2 cups shredded sharp cheddar cheese
2 tablespoons butter
Salt and black pepper to taste (optional but recommended)
For Complete STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
