Cheesy Potato Soup

Imagine sinking your spoon into a velvety, steaming bowl of Cheesy Potato Soup that’s rich, creamy, and loaded with tender potato chunks and melty cheese. This heartwarming comfort classic brings together the perfect balance of savory flavors and creamy textures that make it an irresistible favorite for cold winter evenings or anytime you need a hug in a bowl. This Cheesy Potato Soup recipe transforms humble ingredients into an extraordinary meal that the whole family will request again and again. You’ll learn how to create restaurant-quality soup with simple techniques that maximize flavor in every spoonful.

Why You’ll Love This Recipe

This Cheesy Potato Soup stands out from ordinary potato soups for several compelling reasons. First, the combination of sharp cheddar cheese and cream creates an irresistibly smooth texture that coats your spoon perfectly without being too thick or too thin. The contrast between the velvety base and the tender chunks of potato creates a delightful textural experience with every bite.

The soup achieves a remarkable depth of flavor thanks to the sautéed onions, garlic, and chicken broth base that infuses the potatoes as they simmer. Unlike many potato soup recipes that can taste bland or one-dimensional, this version builds layers of flavor that develop and intensify as the soup cooks.

Best of all, this Cheesy Potato Soup comes together in just one pot in under an hour, making it perfect for busy weeknights when you need something satisfying but don’t have hours to spend in the kitchen. It’s also incredibly versatile – easily customizable with your favorite add-ins like bacon, ham, or additional vegetables.

Ingredients

For this hearty Cheesy Potato Soup, you’ll need:

• 2 tablespoons (28g) butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced (about 1 tablespoon)
• 1/4 cup (31g) all-purpose flour
• 4 cups (946ml) chicken broth
• 2 pounds (907g) russet potatoes, peeled and diced into 1/2-inch cubes (about 6 medium potatoes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cups (473ml) whole milk
• 2 cups (8oz/226g) sharp cheddar cheese, freshly grated
• 1/2 cup (118ml) heavy cream
• 3 green onions, sliced (for garnish)
• 6 strips bacon, cooked and crumbled (optional)

Russet potatoes work best for this potato cheese soup as they break down slightly during cooking, naturally thickening the soup while maintaining some texture. Always use freshly grated cheese rather than pre-shredded for the smoothest, creamiest results without any graininess.

Pro Tips

1. Perfect Potato Preparation
For the ideal Cheesy Potato Soup texture, cut your potatoes into uniform 1/2-inch cubes. This size ensures they cook evenly and in the right amount of time. Larger chunks will take too long to become tender, while smaller pieces might dissolve completely. Also, don’t skip peeling the potatoes – the skin can create an unpleasant texture in this creamy soup.

2. Create a Proper Roux
The secret to a perfectly thick, never-lumpy potato soup starts with making a proper roux. After sautéing your onions, add the flour to the butter and cook for a full 1-2 minutes before adding any liquid. This crucial step cooks out the raw flour taste and creates the base that will thicken your soup beautifully. Whisk constantly during this process to prevent burning.

3. Add Cheese Gradually
When incorporating cheese into your Cheesy Potato Soup, remove the pot from the heat first, then add the cheese in small handfuls, stirring between additions until completely melted. This prevents the cheese from seizing up or becoming stringy. Always use freshly grated cheese, as pre-shredded varieties contain anti-caking agents that can make your soup grainy instead of silky smooth.

Instructions

Step 1: Prepare the Base
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and cook for 4-5 minutes until they become translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown or burn.

Step 2: Create the Thickening Agent
Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a paste. Cook this roux for 1-2 minutes to eliminate any raw flour taste. The mixture will look somewhat dry and clumpy, but this is perfectly normal and necessary for properly thickening your Cheesy Potato Soup.

Step 3: Add Liquids and Potatoes
Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Add the diced potatoes, salt, pepper, and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.

Step 4: Create Creaminess
Once the potatoes are tender, add the milk and stir to combine. For an extra-silky texture, use a potato masher to lightly crush about one-third of the potatoes directly in the pot. This creates a naturally thickened base while still maintaining some delightful potato chunks for texture.

Step 5: Add the Cheese
Remove the pot from heat and gradually add the grated cheddar cheese in small batches, stirring between additions until completely melted and smooth. Then stir in the heavy cream. This sequence ensures your Cheesy Potato Soup maintains its velvety consistency without the cheese clumping or the dairy separating.

Step 6: Finish and Serve
Return the pot to low heat if needed to warm through, but don’t allow it to boil. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish with sliced green onions and crumbled bacon if desired. Serve immediately for the most delicious experience.

Variations

Loaded Baked Potato Soup
Transform your basic Cheesy Potato Soup into a loaded baked potato experience by stirring in 1/2 cup of sour cream at the end of cooking and topping each serving with extra shredded cheese, crumbled bacon, chopped green onions, and a dollop of sour cream. This variation captures all the flavors of a loaded baked potato in soup form.

Vegetarian Cheesy Potato Soup
Create a delicious vegetarian version by substituting vegetable broth for the chicken broth and omitting the bacon. To add depth of flavor that might otherwise be missing, add 1 teaspoon of smoked paprika and 1 tablespoon of nutritional yeast along with the spices. These ingredients contribute a subtle smokiness and umami quality that makes the vegetarian version equally satisfying.

Spicy Southwestern Potato Soup
Give your Cheesy Potato Soup a southwestern twist by adding 1 diced red bell pepper with the onions, 1 can of drained and rinsed black beans when you add the potatoes, and 1 teaspoon each of ground cumin and chili powder. After cooking, stir in 1 cup of corn kernels and top with diced avocado, cilantro, and a squeeze of lime for a vibrant flavor profile.

Storage and Serving

Your Cheesy Potato Soup can be refrigerated in an airtight container for up to 3 days. When reheating, do so gently over medium-low heat, stirring frequently to prevent scorching. Add a splash of milk or broth if needed to restore the original consistency, as the soup will thicken considerably in the refrigerator. Be careful not to bring the soup to a boil when reheating, as this may cause the dairy to separate.

For serving, pair this hearty soup with a crusty artisan bread or homemade garlic bread for dipping. A simple side salad with a light vinaigrette provides a refreshing contrast to the rich, creamy soup. For an elegant presentation, serve the Cheesy Potato Soup in bread bowls made from hollowed-out sourdough rounds, which allows guests to enjoy the crispy bread as they eat the soup.

For make-ahead convenience, you can prepare the soup through Step 3, refrigerate, and then add the dairy products when reheating. This prevents any issues with dairy separation during storage.

FAQs

Can I use different potatoes for this soup?
While russet potatoes are ideal for Cheesy Potato Soup because they partially break down and naturally thicken the soup, you can use Yukon Gold potatoes for a buttery flavor and creamier texture. Red potatoes will hold their shape more, resulting in a chunkier soup. Avoid waxy potatoes if possible as they don’t contribute to the desired creamy texture.

Why did my cheese clump instead of melting smoothly?
Cheese clumping typically happens when the soup is too hot when adding the cheese or when using pre-shredded cheese that contains anti-caking agents. Always remove the pot from heat before adding cheese, add it gradually while stirring, and use freshly grated cheese for the best results.

Can I make this soup in a slow cooker?
Yes! Cook the onions, garlic, and flour mixture on the stovetop first, then transfer to a slow cooker with the broth, potatoes, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. Add the milk, cheese, and cream during the last 30 minutes of cooking.

Is this soup gluten-free?
The standard recipe isn’t gluten-free due to the flour used in the roux. However, you can easily substitute the all-purpose flour with a gluten-free 1:1 baking flour blend or cornstarch (use 2 tablespoons cornstarch mixed with cold water) to make it gluten-free.

Can I freeze this potato soup?
Freezing isn’t recommended for this Cheesy Potato Soup as dairy-based soups tend to separate and develop a grainy texture when thawed. However, you can freeze the base before adding dairy products, then add fresh milk, cheese, and cream when reheating.

Conclusion

This Cheesy Potato Soup is comfort food at its finest — a velvety, soul-warming bowl that transforms simple ingredients into something truly magical. It’s the kind of dish that brings family around the table and makes even the coldest evenings feel cozy and bright. The balance of creamy texture and satisfying potato chunks creates an irresistible combination that will have everyone asking for seconds. Whether you’re serving it for a casual family dinner or a gathering with friends, this soup delivers maximum flavor with minimal effort, proving that sometimes the simplest foods make the most lasting impressions.

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