This cheesy potato soup is creamy, hearty, and packed with tender potatoes, sharp cheddar cheese, garlic, onions, carrots, and celery. It’s the perfect cozy meal for chilly evenings when you’re craving something warm and comforting.
The potatoes create a naturally hearty base while melted cheddar adds rich, savory flavor. Finish each bowl with crispy bacon, fresh green onions, extra cheese, or cracked black pepper for an irresistible homemade soup.
Serve it with crusty bread, garlic toast, or a simple green salad for an easy family dinner.
Why You’ll Love This Cheesy Potato Soup
- Creamy and comforting
- Easy one-pot dinner
- Ready in about 40 minutes
- Loaded with tender potatoes
- Rich cheddar cheese flavor
- Perfect cold-weather meal
- Family-friendly
- Easy to customize
- Great for leftovers
- Delicious with crusty bread
Ingredients
For the Soup
- 6 medium russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Optional Toppings
- Crispy cooked bacon
- Shredded cheddar cheese
- Sliced green onions
- Fresh parsley
- Cracked black pepper
- Sour cream
How to Make Cheesy Potato Soup
1. Prepare the Vegetables
Peel and dice the potatoes into small, evenly sized pieces.
Dice the onion, carrots, and celery.
Mince the garlic.
Keeping the vegetables similar in size helps them cook evenly.
2. Sauté the Vegetables
Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat.
Add onion, carrots, and celery.
Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the Garlic
Add the minced garlic.
Cook for approximately 30 seconds, just until fragrant.
Avoid browning the garlic too much.
4. Make the Roux
Sprinkle the flour over the vegetables.
Stir continuously for approximately 1–2 minutes.
The flour should coat the vegetables and become lightly toasted.
5. Add the Broth
Slowly pour in the chicken broth while stirring.
Scrape the bottom of the pot and continue stirring until the flour is incorporated.
6. Add Milk and Cream
Pour in the milk and heavy cream.
Stir well.
7. Add Potatoes and Seasonings
Add the diced potatoes, salt, black pepper, smoked paprika, and dried thyme.
Stir everything together.
8. Simmer
Bring the soup to a gentle simmer.
Reduce the heat to medium-low.
Cook uncovered for approximately 15–20 minutes, or until the potatoes are fork-tender.
Avoid a vigorous boil because dairy can scorch or separate.
9. Make It Creamy
For a thicker soup, use a potato masher to gently mash some of the potatoes directly in the pot.
Leave plenty of potato pieces intact for texture.
You can also use an immersion blender briefly, but don’t blend the entire soup if you want a chunky potato texture.
10. Add the Cheese
Reduce the heat to low.
Gradually add shredded cheddar cheese, stirring after each addition.
Continue stirring until the cheese melts completely.
11. Adjust the Consistency
If the soup is too thick, add a little additional broth or milk.
If it’s too thin, simmer gently for a few more minutes.
12. Taste and Adjust
Taste the soup and add more salt, pepper, or smoked paprika if needed.
13. Prepare the Toppings
Cook bacon until crispy if using.
Chop green onions and fresh parsley.
Shred a little extra cheddar cheese.
14. Serve
Ladle the hot soup into bowls.
Top with crispy bacon, cheddar cheese, green onions, parsley, and cracked black pepper.
Serve immediately with crusty bread.
What Potatoes Are Best for Potato Soup?
Russet potatoes work especially well because they break down slightly and naturally help thicken the soup.
Yukon Gold potatoes are another excellent choice because they have a naturally buttery texture and hold their shape well.
Can I Use Yukon Gold Potatoes?
Absolutely.
Yukon Gold potatoes create an especially creamy texture and don’t require as much mashing.
Can I Leave the Potato Skins On?
Yes, especially if using thin-skinned potatoes.
However, peeling the potatoes creates a smoother and more classic creamy soup.
Can I Use Pre-Shredded Cheese?
Yes, but freshly shredded cheddar generally melts more smoothly.
Pre-shredded cheese often contains anti-caking ingredients that can make the soup slightly grainy.
What Cheese Is Best?
Sharp cheddar provides the strongest flavor.
You can also use:
- Mild cheddar
- Colby Jack
- Monterey Jack
- Pepper Jack
- Gruyère
- Gouda
A combination of cheddar and Monterey Jack makes an especially smooth and creamy soup.
Why Is My Cheese Soup Grainy?
High heat can cause cheese proteins to separate.
Reduce the heat before adding the cheese and add it gradually.
Freshly shredded cheese also tends to melt better.
Can I Make This Without Heavy Cream?
Yes.
Replace the heavy cream with additional whole milk or half-and-half.
The soup will still be creamy.
Can I Use Half-and-Half?
Absolutely.
Half-and-half is an excellent middle ground between milk and heavy cream.
Can I Make It With Milk Only?
Yes.
Use whole milk for the richest result.
The soup will be lighter than one made with cream.
Can I Make This Vegetarian?
Yes.
Replace chicken broth with vegetable broth.
The rest of the recipe can remain the same.
Can I Make This Gluten-Free?
Yes.
Replace all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.
Make sure your broth and other packaged ingredients are gluten-free if needed.
Can I Make This Dairy-Free?
Yes, although the classic cheesy flavor will change.
Use plant-based butter, dairy-free milk, dairy-free cream, and a suitable dairy-free cheese alternative.
Can I Make This Low Carb?
Traditional potato soup is not low carb because potatoes are naturally high in carbohydrates.
For a lower-carb variation, replace some or all of the potatoes with cauliflower.
Can I Add Bacon?
Absolutely.
Crispy bacon is one of the best toppings for cheesy potato soup.
You can also cook the vegetables in a small amount of reserved bacon fat for additional flavor.
Can I Add Ham?
Yes.
Diced cooked ham makes the soup more substantial and adds a savory flavor.
Can I Add Chicken?
Absolutely.
Shredded cooked chicken turns this into a hearty chicken potato cheese soup.
Can I Add Broccoli?
Yes.
Add small broccoli florets during the final 5–7 minutes of cooking.
Broccoli and cheddar are a classic combination.
Can I Add Corn?
Yes.
Sweet corn adds color and a little natural sweetness.
Can I Add Jalapeños?
Absolutely.
Fresh jalapeños or pickled jalapeños add a spicy contrast to the creamy cheese.
Can I Make It Spicy?
Yes.
Try:
- Pepper Jack cheese
- Jalapeños
- Cayenne pepper
- Red pepper flakes
- Hot sauce
Can I Add Sour Cream?
Yes.
A spoonful of sour cream on top adds tanginess and makes the soup even richer.
Can I Make This in a Slow Cooker?
Yes.
Cook the potatoes and vegetables with broth until tender.
Add dairy and cheese toward the end of cooking to reduce the risk of curdling.
Can I Make This in an Instant Pot?
Yes.
Sauté the vegetables first, then add potatoes and broth.
Pressure cook until the potatoes are tender, release pressure safely, then add the milk, cream, and cheese afterward.
How Do I Make Potato Soup Thicker?
You can:
- Mash some potatoes
- Blend part of the soup
- Add a little extra roux
- Simmer uncovered
- Add a small cornstarch slurry
Mashing some potatoes is the simplest method.
How Do I Make It Thinner?
Add warm chicken broth or milk gradually until you reach your preferred consistency.
Can I Make This Ahead of Time?
Yes.
Potato soup reheats well.
However, dairy-based soups should be reheated gently to prevent the cheese from separating.
How Long Does Cheesy Potato Soup Last?
Store covered in the refrigerator for approximately 3–4 days.
Can I Freeze Cheesy Potato Soup?
Yes, but dairy-based potato soups can sometimes change texture after freezing and thawing.
For the best results, freeze the soup before adding the cream and cheese, then add them while reheating.
How Do I Reheat It?
Reheat gently over medium-low heat.
Stir frequently and add a splash of broth or milk if the soup has thickened.
Avoid boiling.
What Should I Serve With Cheesy Potato Soup?
Serve it with:
- Crusty French bread
- Garlic bread
- Dinner rolls
- Grilled cheese
- Green salad
- Caesar salad
- Roasted vegetables
- Cornbread
Easy Cheesy Potato Soup Variations
Loaded Baked Potato Soup
Top with bacon, cheddar, sour cream, and green onions.
Broccoli Cheddar Potato Soup
Add broccoli florets and extra cheddar.
Bacon Cheddar Potato Soup
Add crispy bacon directly into the soup and use it as a topping.
Ham and Cheese Potato Soup
Add diced cooked ham for a hearty variation.
Spicy Pepper Jack Potato Soup
Replace some cheddar with Pepper Jack and add jalapeños.
Chicken Potato Cheese Soup
Add shredded cooked chicken.
Garlic Parmesan Potato Soup
Add roasted garlic and Parmesan for a different flavor profile.
Cauliflower Potato Cheese Soup
Replace part of the potatoes with cauliflower for a lighter variation.
Frequently Asked Questions
What potatoes are best?
Russet and Yukon Gold potatoes both work very well.
Can I use pre-shredded cheese?
Yes, although freshly shredded cheese melts more smoothly.
Why is my cheese soup grainy?
The heat was likely too high when the cheese was added. Add cheese over low heat.
Can I make it without cream?
Yes. Use additional whole milk or half-and-half.
Can I add bacon?
Absolutely.
Can I make it vegetarian?
Yes. Use vegetable broth instead of chicken broth.
Can I add broccoli?
Yes. Add it during the final few minutes.
Can I use Pepper Jack?
Absolutely. It adds flavor and a little heat.
Can I freeze this soup?
Yes, but freezing can slightly change the dairy-based texture. For best results, freeze before adding cream and cheese.
How do I thicken it?
Mash some of the potatoes or blend a portion of the soup.
How long does it last?
Keep refrigerated and enjoy within approximately 3–4 days.
Recipe Card
Cheesy Potato Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Course: Dinner / Soup
Cuisine: American
Ingredients
- 6 medium russet potatoes
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 3 tablespoons butter
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Instructions
- Peel and dice the potatoes.
- Dice onion, carrots, and celery.
- Melt butter in a large pot.
- Sauté vegetables for 5–6 minutes.
- Add garlic and cook for 30 seconds.
- Stir in flour and cook for 1–2 minutes.
- Slowly add chicken broth while stirring.
- Add milk and heavy cream.
- Add potatoes and seasonings.
- Simmer for 15–20 minutes until potatoes are tender.
- Mash some potatoes for a thicker texture.
- Reduce heat to low.
- Gradually stir in shredded cheddar.
- Adjust consistency with broth or milk if needed.
- Taste and adjust seasoning.
- Serve topped with bacon, cheddar, green onions, and parsley.