‘Grandma’s Cold-Weather Staple’: Just 4 ingredients. I make it on repeat because it always hits the spot.

This soup is the epitome of simple comfort. With just four main ingredients, it relies on the starch from the potatoes and the richness of the sharp cheddar to create a thick, velvety texture without needing a roux or heavy cream.

4-Ingredient Cheddar Potato Soup

Ingredients:

How To Make 4-Ingredient Cheddar Potato Soup:

Step 1: Boil the Potatoes: Place the 4 cups of diced potatoes in a medium pot. Add just enough water to cover them. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes until the potatoes are very tender when pierced with a fork.

Step 2: Mash: Drain the potatoes, leaving about 1/2 to 1 tablespoon of the starchy cooking liquid in the pot. Use a potato masher or a large spoon to lightly mash the potatoes. Leave some small chunks intact if you prefer a bit of texture.

Step 3: Add Butter: Add the 2 tablespoons of butter to the hot potatoes. Stir until the butter is completely melted and incorporated.

Step 4: Warm the Milk: Pour in the 4 cups of milk. Return the pot to medium heat and stir frequently. Heat the mixture until it is hot and steaming, but do not let it reach a full boil, as this can cause the milk to scorch or separate.

Step 5: Melt the Cheese: Turn the heat down to low. Add the 2 cups of shredded cheddar cheese one handful at a time. Stir constantly after each addition until the cheese is fully melted and the soup is creamy.

Step 6: Season and Set: Taste the soup and add salt and black pepper as desired. Let the soup sit on the lowest heat setting for about 5 minutes to thicken slightly before serving.