An oh-so comforting potato cheddar soup made in the soup maker, this recipe for potato cheddar soup blends lots of veggies with aromatic Italian sausage and cheddar for an unmistakable flavour. Try it on a cold day for lunch and your belly will thank you.
Before Christmas, I bought a new blender that I’ve been using almost every day. Said blender is also a soup maker, but I haven’t tested that function much, because I generally make my soups on the stove or in the pressure cooker, but after making this potato and cheddar soup, I must confess I’m now a total convert.
Using a soup maker instead of making soup on the stove and then pureeing everything saves so much time. All you have to do is dump everything in the soup maker, press a couple of buttons, and in 30 minutes or so you get a creamy soup that’s perfectly blended, without absolutely no lumps in sight.
This potato cheddar cheese soup recipe tastes amazing even without the sausage, but if you do decide to use it, you’ll get a very satisfying meal that’ll keep you full for hours. It actually feels like a treat, not just a simple soup.
How to make potato cheddar soup in a soup maker?
The instructions for using a soup maker for this homemade potato cheddar soup may differ according to the type of appliance you have.
For my particular model, the Ninja Foodi Cold & Hot, you have to place the butter/oil in the soup maker first, then add the herbs, garlic, and onion and saute everything for five minutes to release the flavours.
You can then add all the veggies cut in chunks (they can be quite large, the blades will handle them anyway), the cheddar and the stock, and let the machine do its thing for 30 minutes. When it’s ready, it’s already smooth and all you need to do is put in a bowl and enjoy it.
How to add Italian sausage to this soup maker potato soup?
To add Italian sausage to this potato and cheddar soup, fry up two crumbled Italian sausages that you removed from cases. When the soup is ready, sprinkle the sausage over it enjoy the goodness.
You can also replace the sausage and make this a potato cheddar soup with bacon, or eliminate it altogether for a vegetarian potato cheddar soup recipe.
What goes well with this soup?
You can serve the potato soup with any of the following:
- Crusty bread (have a look at my crispy rosemary focaccia recipe)
- Garlic bread
- A selection of crackers
- Grilled vegetable panini
- Italian breadsticks
- Italian flatbread
This is the perfect weeknight soup when you need something comforting that feels like a blanket for your belly but you don’t want to slave away for a treat.
If you liked this potato soup recipe, have a look at some of my other soup recipes:
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- 30 g (1 tbsp) butter
- 1 small onion
- 1 tsp minced garlic
- 1 tsp Italian herbs
- 1/2 tsp thyme
- 250 g (1 cup) potatoes
- 1 medium carrot
- 2 celery sticks
- 75 g (3/4 cup) mature cheddar
- 500 ml (2 1/2 cups) vegetable stock
- 50 ml (1/4 cup) double (heavy) cream
- 2 Italian sausages, cases removed
- Salt and pepper
1. Cut all vegetables in large chunks and set aside.
2. Add the butter, onion, garlic and herbs to the soup maker and cook on "saute" or similar setting depending on your model for 5 minutes.
3. Add all the vegetables, cheddar, and stock, and use the "smooth" or "creamy" setting on your soup maker.
4. When there are 2-3 minutes left, add the double cream.
5. In the meantime, fry the Italian sausage in a small pan until golden and crisp.
6. When the soup maker is done, season with salt and pepper. Pour the soup into bowls and sprinkle the sausage on top.
7. Serve immediately with crusty bread or another side of choice.
You can add other vegetables to the soup, such as leek or a couple of mushrooms.
To make it vegan, substitute the butter for olive oil, and skip the double (heavy) cream and sausage.
Amount Per Serving: Calories: 375Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 70mgSodium: 557mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 14g
Nutritional information is an estimate provided by an online nutrition calculator.