Why You’ll Love This Potato Soup
- Thick and ultra creamy
- Loaded with real potato chunks
- Packed with rich cheddar flavor
- Easy to prepare with basic pantry ingredients
- Perfect for meal prep
- Family-friendly and budget-friendly
This soup tastes even better the next day, making it ideal for leftovers.
Ingredients You’ll Need
Main Ingredients
- 6 medium potatoes (Yukon Gold or Russet), peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth (or vegetable broth)
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
Optional Add-Ins
- Cooked bacon bits
- Green onions
- Sour cream
- Paprika for garnish
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Peel and dice the potatoes into small, even cubes. Smaller pieces cook faster and help create a creamy texture.
Place them in cold water while prepping the rest to prevent browning.
Step 2: Sauté the Aromatics
In a large pot over medium heat:
- Melt the butter.
- Add chopped onion and cook until soft and translucent (about 3–4 minutes).
- Stir in minced garlic and cook for another 30 seconds until fragrant.
This builds the flavor base of your soup.
Step 3: Create the Thickening Base
Sprinkle flour over the onion mixture and stir continuously for about 1–2 minutes. This forms a roux that will thicken the soup.
Slowly pour in the chicken broth while whisking to prevent lumps.
Step 4: Cook the Potatoes
Add the diced potatoes to the pot. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes or until the potatoes are fork-tender.
Stir occasionally to prevent sticking.
Step 5: Add Milk and Cream
Once potatoes are soft:
- Pour in the milk and heavy cream.
- Stir gently and let simmer for 5 more minutes.
For a thicker soup, mash some of the potatoes directly in the pot using a potato masher.
For a smoother texture, blend part of the soup using an immersion blender.
Step 6: Add the Cheese
Reduce heat to low and gradually stir in shredded cheddar cheese.
Add cheese in batches, stirring continuously until fully melted and smooth.
Do not boil after adding cheese, as it can separate.
Season with salt and black pepper to taste.
Texture Options
- Chunky style: Leave potatoes whole for rustic texture.
- Semi-creamy: Mash half of the potatoes.
- Fully smooth: Blend completely for velvety soup.
Tips for the Best Cheesy Potato Soup
- Use freshly shredded cheese for better melting.
- Avoid pre-shredded cheese as it contains anti-caking agents.
- Simmer gently, never boil after adding dairy.
- For extra richness, replace milk with half-and-half.
Flavor Variations
Bacon Cheddar Potato Soup
Add crispy bacon pieces for a smoky flavor.
Spicy Version
Add a pinch of cayenne pepper or diced jalapeños.
Loaded Potato Soup
Top with sour cream, green onions, and extra cheese.
Broccoli Cheddar Twist
Add chopped broccoli florets during the potato cooking stage.
Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze without cheese if possible for better texture.
Reheating: Warm slowly over low heat, stirring frequently. Add a splash of milk if too thick.
Serving Suggestions
Serve with:
- Crusty bread
- Garlic toast
- Side salad
- Grilled cheese sandwich
This soup is hearty enough to be a complete meal on its own.
Nutritional Highlights
- Good source of calcium from cheese
- Energy-rich from potatoes
- Comforting and filling
For a lighter version, use reduced-fat milk and less cheese.
Final Thoughts
Creamy cheesy potato soup is timeless comfort food. With its thick texture, rich cheddar flavor, and tender potato chunks, it delivers warmth and satisfaction in every bowl. Easy to prepare and customizable, this recipe belongs in every home cook’s collection.