Potato, Cheddar, and Chive Soup

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This comforting potato, cheddar, and chive soup is a wonderful choice for a filling, high-protein lunch or a simple midweek supper. By using a slow cooker, the potatoes develop a deep, mellow flavour that pairs perfectly with the sharpness of mature cheddar cheese and the subtle onion notes of fresh chives. It is a versatile dish that offers a lovely balance of creamy textures and savoury depth, making it a reliable favourite for the colder months.

Designed to be both effortless and nourishing, this homemade soup is ideal for busy households. The recipe allows you to customise the consistency, whether you prefer a silkier finish or a more rustic, chunky feel. Serve it piping hot with a crusty piece of sourdough or a side salad for a wholesome, protein-rich meal that the whole family will enjoy.

Ingredients for Potato, Cheddar, and Chive Soup

4 large potatoes, peeled and sliced
950ml chicken stock, plus more as needed
1 large clove garlic
120g shredded sharp Cheddar cheese, or a mixture of sharp Cheddar and smoked Gouda
1/4 taza de cebollinos frescos picados
Sal y pimienta negra recién molida
240ml double cream, half-and-half, or soured cream (optional)
60ml crumbled sharp Cheddar cheese, for garnish

How to make Potato, Cheddar, and Chive Soup

Place the potatoes and 240ml the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend to the desired consistency: a blender will yield a smooth texture, a food processor a rough, rustic consistency.

Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra stock or water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you. Season with salt and pepper. Stir in the cream just before serving.

Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately.

For a Southwestern version of this soup, use coriander instead of chives, and add 1 (110g) can chopped roasted green chillies and 1 teaspoon each ground cumin and coriander.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.