I remember the first time I made cheesy potato soup, it was a hectic weeknight, and I just wanted something comforting and quick. Over time, I perfected this recipe to be creamy, cheesy, and foolproof, all in under 40 minutes. It’s exactly what I turn to when I want cozy, easy dinners that bring a little joy to the table after a long day.
This ultimate creamy cheesy potato soup is my go-to comfort food on busy nights. It’s rich, smooth, and packed with flavor, making weeknight dinners effortless yet special. Plus, it’s ready in less than 40 minutes, so you can spend less time cooking and more time enjoying your meal.
Table of Contents
Why You’ll Love This Easy Cheesy Potato Soup
- Incredibly creamy texture without the fuss of a complicated roux or thickening agents
- Ready in under 40 minutes, perfect for busy weeknights or last-minute dinners
- Uses simple, everyday ingredients that you probably already have in your kitchen
- Completely foolproof, even if you’re new to cooking, you can nail this cozy soup
Key Ingredients Explained
The star of this soup is the Yukon Gold potatoes. Unlike Russet potatoes, which are higher in starch and fluffier, Yukon Golds have a creamy, buttery texture that holds its shape well during cooking. This makes the soup velvety smooth with just the right amount of chunkiness.
Extra sharp cheddar cheese is also crucial. It brings a bold, tangy flavor that melts beautifully, delivering that perfect cheesy punch.
Best Cheese for Soup (And What to Avoid)
Grating your own cheese from a block is key for the best texture. Pre-shredded cheese often contains anti-caking agents, which can cause the soup to have a grainy or clumpy texture. Using freshly grated cheese makes your soup silky and smooth every time. A good-quality box grater is a kitchen essential here for quick shredding.
Ingredient Substitutions & Variations
| Ingredient | Substitution | Notes |
|---|---|---|
| Chicken Broth | Vegetable Broth | To make the soup vegetarian. |
| Milk | Heavy Cream or Half-and-Half | For an even richer, more decadent soup. |
| Extra Sharp Cheddar | Colby, Monterey Jack, Gouda | Any good melting cheese will work well. |
| For Vegan Version | ||
| Butter | Olive Oil or Vegan Butter | |
| Milk & Cheese | Cashew Cream, Nutritional Yeast, Meltable Vegan Cheddar | For a creamy vegan cheesy potato soup alternative. |
How to Make Cheesy Potato Soup: A Step-by-Step Guide
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped Vidalia onion
- 2 cloves garlic (minced)
- 4 cups Yukon Gold potatoes (peeled, cut into 1/2-inch chunks)
- 14 oz chicken broth
- 1 cup milk
- salt (to taste)
- pepper (to taste)
- 1 1/4 cups shredded extra sharp cheddar cheese (divided)
- smoked beef bacon and chopped chives (for garnish, optional)
Instructions
- Melt butter in a large saucepan over medium heat. Add chopped onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; purée until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt and pepper.
- Stir 1 cup of the cheddar cheese into the soup until melted and heated through.
- Ladle soup into four bowls; top with remaining 1/4 cup cheese.
- Garnish with smoked beef bacon and chopped chives.
Pro Tips for the Creamiest Cheesy Potato Soup
- Bring your cheddar cheese to room temperature before stirring it in; this prevents it from seizing or clumping.
- Always simmer, never boil, the soup after adding milk and cheese to avoid curdling or a grainy texture.
- If your soup turns out grainy or broken, whisk in a splash of warm milk slowly over low heat to bring it back together.
- Blending only a portion of the soup creates a beautifully creamy base while leaving some potato chunks for satisfying texture.
Creative Topping & Garnish Ideas
Take your cheesy potato soup to the next level by setting up a toppings bar with options like:
- Crispy fried onions or shallots
- Garlic croutons for crunch
- A swirl of hot sauce for a spicy kick
- Smoked gouda or a blend of cheeses for added depth
- Dollops of sour cream or Greek yogurt for creaminess
Try making a pinnable graphic titled “The Ultimate Potato Soup Toppings Bar” for inspiration.
What to Serve With Cheesy Potato Soup
Create a complete meal with these crowd-pleasers:
- No-knead crusty bread perfect for dipping in every spoonful
- A simple arugula salad dressed with lemon vinaigrette to brighten the meal
- Warm garlic bread for extra comfort and flavor
Check my other recipes
Storage, Freezing, and Reheating Instructions
Store leftover soup in an airtight container in the fridge for up to 3 days. For freezing, it’s best to freeze the soup base before adding milk and cheese to prevent separation. When reheating, slowly warm the base on the stove, then stir in milk and cheese to finish.
Frequently Asked Questions about Cheesy Potato Soup
How can I make my cheesy potato soup thicker?
Simmer your soup uncovered for a few extra minutes to reduce liquid or add more potatoes in the cooking stage.
What are the best potatoes for soup?
Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape during simmering.
Can I make this soup in a slow cooker or Instant Pot?
Yes. For slow cooker, sauté onion and garlic first, then combine all ingredients and cook on low for 4-6 hours. For Instant Pot, use the sauté function for vegetables, then pressure cook for 10 minutes.
Can I double this recipe?
Absolutely. Just use a larger pot and scale ingredients accordingly. Cooking time remains similar.
How do I fix a grainy or broken cheese soup?
Refer to the pro tips: gently whisk in warm milk and avoid boiling after adding cheese.
Your Turn
I hope this foolproof creamy cheesy potato soup brings you as much comfort and ease as it does me. What’s your non-negotiable topping for potato soup? I’d love to hear your favorites in the comments below!
Don’t forget to follow me on Pinterest for more recipes @aisharecipes
cheesy potato soup
Ingredients
Equipment
Method
- Melt butter in a large saucepan over medium heat. Add onion and sauté for 3 minutes, then add garlic and sauté for 2 more minutes.
- Add potatoes and broth, bring to a boil, then reduce heat and simmer for 12-14 minutes until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor and pureé until smooth, then return to saucepan.
- Stir in milk and heat over medium until hot (do not boil), then season with salt and pepper to taste.
- Stir in 1 cup of cheddar cheese until melted and heated through.
- Ladle soup into four bowls and top with remaining 1/4 cup cheese.
- Garnish with smoked beef bacon and chopped chives if desired.
