There’s something undeniably cozy about a steaming bowl of Potato Cheese Soup. Rich, creamy, and packed with flavor, this soup transforms simple ingredients into the ultimate comfort food. Each spoonful delivers tender chunks of potato enveloped in a smooth, cheesy broth that’s both hearty and satisfying. The first time I made this, it reminded me of my grandmother’s homemade soup—simple, wholesome, and full of love. Whether you’re curled up on a chilly evening or feeding a hungry family, this classic soup always hits the spot.
Why You’ll Love This Recipe
This potato cheese soup is the perfect balance of creamy texture and savory flavor. It’s easy to make with pantry staples, budget-friendly, and endlessly customizable. The cheese adds a luscious richness, while the potatoes make it filling and comforting. You can keep it smooth or chunky, depending on your preference. Plus, it’s ready in under an hour, making it ideal for weeknight dinners or weekend relaxation.
Potato Cheese Soup – Creamy, Hearty, and Comforting
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Potato Cheese Soup is a rich, creamy, and comforting dish made with tender potatoes, cheddar cheese, and a touch of garlic. Perfect for chilly days, this hearty soup delivers a smooth, cheesy flavor that’s both filling and delicious.
Ingredients
- 4 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 4 slices bacon, cooked and crumbled (optional topping)
- 2 tbsp chopped green onions (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Gradually whisk in broth until smooth, then add diced potatoes. Bring to a simmer and cook for 15–20 minutes, or until potatoes are tender.
- Use a potato masher or immersion blender to slightly mash the potatoes, leaving some chunks for texture.
- Stir in milk and cream, then add shredded cheddar cheese. Stir until cheese melts and the soup becomes creamy.
- Season with salt, pepper, and paprika. Adjust thickness by adding more broth or milk if needed.
- Ladle into bowls and top with crumbled bacon, green onions, and extra cheese if desired.
Notes
- Use sharp cheddar for the best flavor.
- For extra creaminess, add 2 oz of cream cheese while stirring in the cheese.
- Make it vegetarian by using vegetable broth and skipping bacon.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Potatoes: Russet or Yukon Gold potatoes are best—they become tender and creamy without falling apart.
Butter: Adds richness and creates the base for sautéing the aromatics.
Onion: Brings sweetness and depth to the soup’s flavor profile.
Garlic: Enhances the savory aroma and complements the cheese perfectly.
Flour: Used to thicken the soup, giving it a smooth, velvety consistency.
Chicken Broth: Forms the flavorful base and adds depth. Vegetable broth works well for a vegetarian version.
Milk or Heavy Cream: Adds creaminess and balances the richness of the cheese. I sometimes use half-and-half for a lighter texture.
Cheddar Cheese: Sharp cheddar melts into the broth, adding richness and a subtle tang. Freshly grated cheese melts best.
Salt and Black Pepper: Essential for seasoning and enhancing all the flavors.
Paprika (optional): Adds color and a hint of smoky flavor.
Green Onions or Chives: For garnish and freshness.
Bacon (optional): Crispy crumbled bacon adds a smoky, salty crunch to each bite.
Directions
Peel and dice the potatoes into small cubes. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and stir to form a roux. Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and bring the soup to a gentle boil. Reduce the heat and simmer for about 15–20 minutes, or until the potatoes are tender. Lower the heat, then stir in the milk and shredded cheddar cheese until melted and creamy. Season with salt, pepper, and paprika to taste. For a smoother soup, blend half the mixture with an immersion blender, then return it to the pot. Serve hot, topped with crispy bacon, green onions, and extra cheese.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 6 people. Preparation takes about 10 minutes, cooking about 30 minutes, for a total of roughly 40 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk to restore creaminess. Avoid boiling, as it can cause the cheese to separate. This soup can also be frozen for up to 2 months—just thaw overnight before reheating.
Variations and Customizations
Loaded Potato Cheese Soup: Top with bacon, sour cream, and chives for a “loaded baked potato” flavor.
Broccoli Cheddar Version: Add steamed broccoli florets for a nutritious twist.
Spicy Kick: Stir in diced jalapeños or a pinch of cayenne pepper for gentle heat.
Vegetarian Option: Use vegetable broth and skip the bacon.
Smoky Bacon Blend: Use smoked paprika or smoked gouda for deeper flavor.
Creamy Potato Leek Soup: Replace the onion with leeks for a subtle, sweet flavor.
Cheese Blend: Mix cheddar with Monterey Jack, mozzarella, or Parmesan for a richer cheese flavor.
Ham and Potato Soup: Add diced cooked ham for a heartier, protein-packed meal.
Low-Fat Option: Substitute milk for cream and reduce the cheese slightly—still delicious but lighter.
Slow Cooker Method: Combine all ingredients (except cheese and milk) and cook on low for 6–7 hours; stir in cheese and milk at the end.
FAQs
What potatoes work best for this soup?
Russet or Yukon Gold potatoes hold their texture and make the soup perfectly creamy.
Can I make it vegetarian?
Yes, just use vegetable broth and omit the bacon.
Can I freeze potato cheese soup?
Yes, freeze for up to 2 months, but reheat slowly to maintain texture.
Why is my soup grainy?
Avoid boiling after adding cheese; heat gently for a smooth texture.
Can I make it without flour?
Yes, use cornstarch or simply blend some of the soup to thicken it naturally.
What cheese melts best?
Freshly grated cheddar or a blend of cheddar and Monterey Jack melts smoothly.
Can I add vegetables?
Yes, carrots, celery, or broccoli pair beautifully with potatoes and cheese.
How do I make it extra creamy?
Add a splash of heavy cream or blend a portion of the soup for a silkier texture.
Can I use leftover mashed potatoes?
Absolutely—they’ll make the soup even creamier.
What toppings go best with this soup?
Bacon, green onions, shredded cheese, or a dollop of sour cream make perfect toppings.
Conclusion
Potato Cheese Soup is the ultimate comfort dish—warm, creamy, and full of rich, satisfying flavor. It’s a simple recipe that transforms humble ingredients into something special. Whether you enjoy it smooth or chunky, loaded or simple, this soup is guaranteed to bring warmth to your table. Perfect for cozy evenings, family dinners, or meal prep, it’s a recipe that never fails to please. Once you make it, it’s sure to become a regular favorite all season long.
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