Creamy Potato & Onion Soup Recipe – Cheddar Cheese & Butter

Last Updated on 2 months by Neha Deshmukh

Creamy Potato & Onion Soup Recipe – Cheddar Cheese & Butter

Introduction

There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just craving a hug in a bowl. This creamy potato and onion soup is exactly that. It’s a family favourite in my house, and I’m so excited to share it with you. It’s surprisingly easy to make, packed with flavour, and guaranteed to warm you from the inside out. I first made this when my little one was feeling under the weather, and it quickly became a go-to comfort food for all of us!

Why You’ll Love This Recipe

This soup is the perfect blend of simple ingredients and incredible flavour. It’s:

• Comforting: Seriously, it’s like a warm hug.
• Easy to make: Minimal effort, maximum reward!
• Flavourful: The combination of potatoes, onions, cheddar, and a touch of sour cream is divine.
• Customizable: So many ways to make it your own (more on that later!).

Ingredients

Here’s what you’ll need to create this creamy delight:

• 2 onions, chopped
• 3 medium potatoes, peeled and chopped (about 500g)
• 2 tbsp butter
• 5 cups water (1.2 litres)
• 1 cup milk (240ml)
• 25 gm cheddar cheese (1 cube Amul cheese), grated – plus extra for garnish!
• 0.5 cup sour cream (120ml) – optional, but highly recommended!
• 0.5 tsp freshly ground black pepper
• 1 tsp salt
• As needed: croutons, for garnish
• As needed: fresh coriander leaves (optional), for garnish
• 25 gm cheddar cheese, grated (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Potatoes: I recommend using starchy potatoes like Russet or Yukon Gold. They break down beautifully and create a wonderfully creamy texture.
• Butter: Good quality butter really shines through in this soup. I usually use salted butter, but unsalted works too – just adjust the salt accordingly.
• Cheddar Cheese: Amul cheddar is a classic choice in India and melts beautifully. Feel free to experiment with other cheeses too – a little bit of Parmesan adds a lovely depth of flavour!
• Sour Cream: Don’t skip the sour cream if you can! It adds a lovely tang and richness. If you don’t have it, plain yogurt is a decent substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the butter in a pressure cooker over medium heat. Add the chopped onions and sauté until they turn a lovely golden brown. This usually takes about 5-7 minutes.
2. Add the chopped potatoes to the pressure cooker and sauté for another 1-2 minutes.
3. Pour in the water, close the lid, and pressure cook for 3-4 whistles. Once cooked, allow the pressure to release naturally before opening the cooker.
4. Carefully transfer the cooked potato and onion mixture (along with the cooking water!) to a blender. Blend until completely smooth. If you prefer a super-smooth texture, you can strain the puree through a fine-mesh sieve.
5. In a separate saucepan, gently boil the milk.
6. Pour the potato puree into a pot and heat over low heat. Stir in the warm milk and simmer for 2-3 minutes, stirring constantly.
7. Now for the cheesy goodness! Add the grated cheddar cheese, salt, and pepper to the soup. Stir until the cheese is fully melted and incorporated.
8. If you’re using sour cream, gently fold it in while stirring continuously on low heat. Be careful not to boil the soup after adding the sour cream, or it might curdle.
9. Ladle the soup into bowls, garnish with extra grated cheddar cheese, croutons, and a sprinkle of fresh coriander leaves (if using). Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pressure cooker. If you have a smaller cooker, you might need to cook the potatoes and onions in batches.
• Be careful when blending hot liquids! Vent the blender lid slightly to allow steam to escape.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This soup is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the butter for plant-based butter, the milk for almond or soy milk, and the cheddar cheese for a vegan cheese alternative.
• Gluten-Free Adaptation: Just make sure your croutons are gluten-free!
• Spice Level: Add a pinch of chili flakes or a dash of hot sauce for a little kick. My friend, Priya, loves adding a tiny bit of garam masala for a unique flavour.
• Festival Adaptations: This soup is perfect for colder months or festive gatherings. It’s a comforting and warming dish that everyone will love.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with:

• A crusty loaf of bread for dipping.
• A side salad for a light and refreshing meal.
• Grilled cheese sandwiches – a classic combo!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze the soup for up to 2 months.

FAQs

Let’s answer some common questions:

• Is this soup suitable for babies or young children? Yes, but omit the pepper and go easy on the salt. Make sure the soup is cooled to a safe temperature before serving.
• Can I make this soup ahead of time? Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator.
• What kind of potatoes work best in this recipe? Starchy potatoes like Russet or Yukon Gold are ideal.
• Can I use a blender instead of a strainer for a smoother texture? Yes, a blender will work, but straining will give you an even smoother and more refined texture.
• What is a good substitute for sour cream in this recipe? Plain yogurt or a dollop of cream cheese are good substitutes.