Creamy Cheesy Potato Soup: A Comfort Food Classic

There’s something deeply nostalgic about a steaming bowl of cheesy potato soup. Maybe it’s because the rich aroma reminds you of cold evenings when a pot of soup bubbled away on the stove. Or maybe it’s because it captures the essence of comfort food—warm, hearty, and layered with flavor. However you remember it, this soup isn’t just about filling your belly; it’s about recreating that cozy, home-cooked feeling in your own kitchen.

What makes this recipe so special is the way humble potatoes transform into something luxurious when paired with melted cheese and cream. If you’ve ever craved the taste of a loaded baked potato but wanted it in spoonable form, this is your answer.

Ingredients & Equipment

To build a soup that’s creamy without being heavy and cheesy without being overwhelming, you’ll need a careful balance of simple pantry staples.

Ingredients:

• 6 medium Russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1 ½ cups whole milk
• ½ cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 teaspoon salt, more to taste
• 4 slices bacon, cooked and crumbled (optional)
• 2 green onions, thinly sliced, for garnish

Equipment:

• Large Dutch oven or soup pot
• Wooden spoon
• Immersion blender (or countertop blender)
• Ladle and serving bowls

Creamy Cheesy Potato Soup

---

• Author: Taha Ayyad
• Total Time: 45 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

A creamy, comforting bowl of cheesy potato soup made with tender potatoes, sharp cheddar, and a touch of cream. Perfect for cold nights or cozy family dinners.

---

Ingredients

Scale 1x2x3x

• 6 medium Russet potatoes, peeled and diced

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 4 cups chicken broth (or vegetable broth)

• 1 ½ cups whole milk

• ½ cup heavy cream

• 2 cups shredded sharp cheddar cheese

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• ½ teaspoon smoked paprika

• ½ teaspoon black pepper

• 1 teaspoon salt, more to taste

• 4 slices bacon, cooked and crumbled (optional)

• 2 green onions, thinly sliced, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

• Melt butter in a Dutch oven over medium heat. Add onion and cook until softened. Stir in garlic and cook briefly.

• Whisk in flour to form a roux. Cook 1 minute.

• Add potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15–20 minutes.

• Blend half the soup with an immersion blender for creaminess.

• Stir in milk, cream, and cheddar cheese over low heat until smooth.

• Season with smoked paprika, salt, and pepper.

• Serve hot, garnished with bacon and green onions.

Notes

For extra creaminess, blend more of the soup base.

Shredding fresh cheese gives the best melt and flavor.

Keep the heat low after adding dairy to avoid curdling.

Substitute vegetable broth for a vegetarian option (omit bacon).

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1 ½ cups)
• Calories: ~360
• Sugar: 5 g
• Sodium: 780 mg
• Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 13 g
• Cholesterol: 55 mg

Step-by-Step Instructions

Build the Base

Start by melting butter in your Dutch oven over medium heat. Add the onions and cook until they soften and turn slightly golden. Stir in the garlic, letting it release its fragrance without burning.

Thicken the Soup

Sprinkle in the flour and whisk until it forms a paste with the butter and onions. This roux is the backbone of your soup’s creamy body. Cook it for about one minute to remove the raw flour taste.

Add Potatoes and Broth

Stir in the diced potatoes and pour in the chicken broth. Bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes are fork-tender, about 15 to 20 minutes.

Blend for Creaminess

Use an immersion blender directly in the pot to puree about half the soup. This gives you a rich texture while leaving some chunks of potato for heartiness.

Stir in Dairy and Cheese

Lower the heat and add milk, cream, and cheddar cheese. Stir slowly until the cheese melts smoothly into the broth. Do not let it boil at this stage, or the dairy may separate.

Season and Serve

Add smoked paprika, salt, and pepper. Ladle into bowls and garnish with crumbled bacon and green onions. A sprinkle of extra cheese on top never hurts.

What Makes a Great Cheesy Potato Soup

A bowl of cheesy potato soup can be indulgent or disastrous, depending on the choices you make. Here’s how to guarantee a winner every time.

Choose the Right Potato

Starchy potatoes like Russet create a silky, rich base when cooked down, while Yukon Gold offers a slightly buttery bite if you prefer a chunkier texture.

Shred Your Own Cheese

Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Taking a few minutes to grate fresh cheddar will pay off in a creamier soup.

Control the Heat

Once dairy and cheese are added, keep the soup over low heat. High temperatures can cause curdling or a grainy texture. Think of it as coaxing the flavors together, not rushing them.

Adjusting Thickness

Too thick? Stir in a splash of broth or milk. Too thin? Simmer a little longer, or whisk in a cornstarch slurry. This soup adapts easily to your preference.

Dietary Variations & Ingredient Substitutions

This recipe is endlessly flexible. Whether you’re cooking for dietary needs or simply want a lighter option, these swaps keep the flavors intact.

Vegan or Dairy-Free

Swap the butter for olive oil or vegan margarine. Replace the milk and cream with oat milk or cashew cream, and use a dairy-free cheddar alternative.

Gluten-Free

Instead of flour, thicken with cornstarch or arrowroot. Mix one tablespoon with cold broth, then stir it into the simmering soup.

Low-Calorie

Reduce the cheese to one cup, use 2% milk instead of heavy cream, and bulk up the soup with cauliflower or extra vegetables for volume without the heaviness.

Halal

Skip the bacon and use turkey bacon or a plant-based substitute. Make sure your broth is halal-certified.

Low-Carb

Replace half the potatoes with cauliflower florets. You’ll keep the creamy texture but cut down on the starch.

Variations & Flavor Twists

Once you’ve mastered the base recipe, it’s fun to mix things up.

• Loaded Style: Top with sour cream, bacon, and chives for a “baked potato in a bowl” vibe.
• Spicy Kick: Stir in diced jalapeños or a dash of hot sauce for heat.
• Smoky Depth: Add smoked Gouda along with cheddar or toss in a little chipotle powder.
• Herb Infusion: Fresh thyme or rosemary can add brightness to balance the richness.
• Cheese Lover’s Dream: Try a blend of sharp cheddar, mozzarella, and pepper jack for layers of flavor.

Storage, Reheating & Make-Ahead Tips

Leftovers often taste better the next day when the flavors have mingled. Store cooled soup in an airtight container in the refrigerator for up to four days.

Freezing is possible, though dairy can separate. A smart trick is to cook the potato and broth base, freeze it, then add cheese and cream when reheating.

When warming leftovers, keep the heat low and stir often. If the soup seems too thick, add a splash of broth or milk to bring it back to life.

There’s no denying the staying power of cheesy potato soup. It’s simple enough for a weeknight dinner, yet satisfying enough to serve when friends or family drop by. With endless variations and easy substitutions, you can make it your own while still holding on to that soul-warming essence. Serve it with crusty bread or a crisp green salad, and you’ll understand why this classic never goes out of style.

FAQ

What kind of potatoes give the creamiest texture in cheesy potato soup?

Starchy varieties like Russet or Yukon Gold work best—they break down readily and help thicken the soup naturally while still holding some shape.

Can I freeze cheesy potato soup without it separating?

You can, but dairy tends to separate when thawed. A better approach is to freeze the potato–broth base (without cheese or cream) and stir in fresh dairy when you reheat.

Why did my soup turn grainy after adding the cheese?

That usually happens when the heat is too high or cheese is added all at once. To avoid graininess, lower the heat and add cheese gradually, stirring gently.

Is it okay to skip the bacon or make it vegetarian?

Absolutely. You can omit the bacon and use butter or olive oil to sauté the aromatics. Using veFAQ

What kind of potatoes give the creamiest texture in cheesy potato soup?

Starchy varieties like Russet or Yukon Gold work best—they break down readily and help thicken the soup naturally while still holding some shape.

Can I freeze cheesy potato soup without it separating?

You can, but dairy tends to separate when thawed. A better approach is to freeze the potato–broth base (without cheese or cream) and stir in fresh dairy when you reheat.

Why did my soup turn grainy after adding the cheese?

That usually happens when the heat is too high or cheese is added all at once. To avoid graininess, lower the heat and add cheese gradually, stirring gently.

Is it okay to skip the bacon or make it vegetarian?

Absolutely. You can omit the bacon and use butter or olive oil to sauté the aromatics. Using vegetable broth also keeps the flavor rich without meat. Vegetable broth also keeps the flavor rich without meat.