Cheesy Potato Soup

Cheesy potato soup is the kind of meal that turns a cold, ordinary evening into something warm and comforting. It’s thick, creamy, and deeply flavorful a perfect balance of tender potatoes, rich melted cheese, and subtle savory notes from aromatics and spices. This soup feels like home in a bowl, offering the kind of cozy satisfaction that only comes from a hearty, slow-simmered pot of comfort food.

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What makes cheesy potato soup special is its versatility. It can be made as a classic vegetarian dish with nothing but cheese, potatoes, and broth, or transformed into a meaty version like cheesy beef potato soup or potato cheeseburger soup. Some variations include minced meat or ground beef for extra richness, creating flavors similar to taco potato soup or creamy beef and potato soup. The soup’s silky base pairs beautifully with sharp cheddar or even a blend of cheeses like Monterey Jack and mozzarella.

This recipe brings together everything you love about potatoes and cheese smooth, thick, and satisfyingly creamy textures, wrapped in a savory broth that tastes like it simmered for hours. Whether you’re cooking for your family, meal prepping for the week, or hosting a casual dinner, this cheesy potato soup is a dish everyone will ask for again and again.

Why You’ll Love This Recipe

Balanced Creaminess and Flavor: This recipe has the perfect ratio of broth, cheese, and cream, giving you that luscious texture without being too heavy. The cheese melts smoothly into the potatoes, creating a silky mouthfeel with every bite.
Customizable and Flexible: You can easily turn this into a hearty taco potato soup by adding ground beef, or keep it vegetarian with vegetable broth. It’s also excellent with leftover meats or roasted vegetables.
Restaurant-Quality at Home: The soup uses professional cooking techniques like layering flavors, sautéing aromatics properly, and using a roux base for thickening the kind of detail that makes a big difference in taste.
Perfect for Every Season: While it’s a winter classic, cheesy potato soup works beautifully year-round. Pair it with a crisp salad in spring or crusty bread in fall, and it always feels like the right choice.
Affordable and Easy to Prepare: Made from basic pantry staples like potatoes, onions, broth, and cheese, this dish proves that you don’t need expensive ingredients to create something exceptional.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls

Ingredients

6 medium potatoes, peeled and diced into ½-inch cubes
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, finely chopped
1 celery stalk, finely chopped
4 cups chicken broth or vegetable broth
1 cup milk (whole milk or 2%)
1 cup heavy cream
2 tablespoons all-purpose flour
2 cups shredded cheddar cheese (preferably sharp cheddar)
½ teaspoon salt, or to taste
½ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon dried thyme
½ teaspoon mustard powder (optional but recommended for depth)
½ cup cooked bacon bits (optional topping)
2 tablespoons chopped green onions (for garnish)

Substitution Notes

Potatoes: Yukon Golds give a creamy texture, while Russets make the soup thicker and more rustic. You can mix both for the best consistency.
Cheese: Sharp cheddar offers classic flavor, but you can mix it with Monterey Jack, Colby, or mozzarella for a milder taste.
Broth: Chicken broth adds depth, while vegetable broth works well for a vegetarian version.
Cream: For a lighter version, substitute half-and-half or evaporated milk.
Add-ins: To turn it into taco potato soup, add cooked ground beef and a teaspoon of taco seasoning.

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Peel and dice the potatoes into uniform cubes. Chop the onion, carrot, and celery finely. Mince the garlic. Uniform cutting helps the vegetables cook evenly and gives the soup a smooth texture when blended.

Step 2: Sauté the Aromatics

In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes until the onions turn translucent and the vegetables soften. Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Create the Base Roux

Sprinkle the flour evenly over the cooked vegetables and stir continuously for 1 minute. This step builds the base that thickens the soup. The mixture should look slightly pasty but not dry or clumpy.

Step 4: Add Broth and Simmer

Slowly pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Add diced potatoes, salt, pepper, paprika, thyme, and mustard powder. Bring to a boil, then reduce heat to low and let it simmer for 15 to 20 minutes until the potatoes are tender.

Step 5: Blend the Soup

Once the potatoes are soft, use an immersion blender directly in the pot to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. You can also use a regular blender, blending in batches and returning the soup to the pot afterward.

Step 6: Add the Dairy

Lower the heat to medium-low. Pour in the milk and heavy cream, stirring gently. Add shredded cheddar cheese one handful at a time, letting each addition melt fully before adding the next. This gradual process prevents clumping and ensures a smooth consistency.

Step 7: Adjust Seasoning

Taste and adjust the seasoning with more salt, pepper, or paprika as needed. The flavors should feel balanced cheesy, creamy, and slightly savory with a hint of spice.

Step 8: Optional Meat Additions

If you’re making a cheesy beef potato soup or soup with ground beef and potatoes, brown ½ pound of ground beef in a separate skillet, drain excess fat, and stir it into the soup before serving. This gives a heartier meal similar to a potato cheeseburger soup or creamy beef and potato soup.

Step 9: Finish and Serve

Once everything is well combined and creamy, ladle the soup into bowls. Top with crispy bacon bits, chopped green onions, and a sprinkle of extra cheese. Serve hot and enjoy.

How to Serve

Cheesy potato soup looks and tastes best when served in warm, deep bowls. Garnish each bowl with a pinch of shredded cheese, a few bacon bits, and fresh herbs like parsley or chives. The melted cheese on top creates an appetizing sheen.

Pair it with freshly baked bread, such as sourdough or crusty baguette slices, for dipping. It also pairs wonderfully with a light side salad or roasted vegetables. For a Tex-Mex twist, serve it with tortilla chips and a drizzle of hot sauce perfect if you’ve turned it into a taco potato soup version.

If you’re serving for guests, a swirl of cream on top and a sprinkle of smoked paprika adds a restaurant-level finish.

Additional Tips

Always grate cheese fresh from the block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Avoid boiling after adding dairy high heat can cause curdling. Keep the soup warm, not boiling.
Add cheese gradually and stir continuously for a velvety consistency.
For extra flavor depth, sauté vegetables in bacon drippings instead of butter.
If the soup becomes too thick, add a splash of warm broth or milk to loosen it.
For a lighter version, replace cream with evaporated milk and use reduced-fat cheese.

Recipe Variations

Taco Potato Soup: Add ground beef, taco seasoning, and a handful of corn and black beans. Garnish with sour cream and tortilla strips for a zesty Mexican-inspired version.
Cheesy Beef Potato Soup: Stir in browned minced meat and a little Worcestershire sauce for rich, meaty flavor.
Potato Cheeseburger Soup: Include ground beef, diced pickles, and a spoonful of ketchup and mustard for a fun twist that tastes like a cheeseburger in soup form.
Vegetable Version: Skip the meat and add corn, peas, or spinach for a colorful, nutrient-rich soup.
Campbell’s Shortcut Version: Use one can of Campbell’s Cheddar Soup for added creaminess and a deeper cheese flavor if you want a quick fix.

Freezing and Storage

Refrigeration: Store leftover cheesy potato soup in an airtight container for up to 4 days. Reheat on low heat while stirring frequently. Add a splash of milk or broth to bring back the original consistency.
Freezing: Allow the soup to cool completely before freezing. Divide into portions and store in freezer-safe bags or containers for up to 2 months.
Reheating: Thaw overnight in the fridge, then reheat gently on the stove. Avoid microwaving directly from frozen to maintain a creamy texture.

Nutritional Information (Approx. per serving)

Calories: 430
Protein: 13 g
Carbohydrates: 39 g
Fat: 24 g
Saturated Fat: 13 g
Fiber: 3 g
Sodium: 780 mg
Cholesterol: 75 mg

Final Words

Cheesy potato soup is proof that comfort food doesn’t have to be complicated. With simple ingredients and careful attention to technique, you can create a dish that’s rich, satisfying, and full of homemade goodness. Whether you make it classic or load it with ground beef and taco flavors, this soup delivers warmth and flavor in every spoonful.

Cooking this at home gives you full control over the texture, seasoning, and richness, making it far superior to any store-bought version. Once you master this recipe, you can easily adapt it into other favorites like creamy beef and potato soup or soup with ground beef and potatoes. Take your time, enjoy the process, and let your kitchen fill with the comforting aroma of cheese and potatoes simmering together.

FAQ’s

Yes, you can make it a day in advance. Reheat gently on the stove and stir in a little milk or broth before serving to restore the creamy texture.

You can, but freshly grated cheese melts more smoothly. Pre-shredded cheese often contains starch that affects the soup’s texture.

Replace the flour with cornstarch or a gluten-free thickener. Mix it with cold milk before adding to the soup to avoid lumps.

Yes, but add them after the broth and vegetables simmer. The soup will be smoother and thicker, with less texture.

Sharp cheddar is ideal for its strong flavor, but mixing it with mild cheddar or Colby gives a balanced taste.

Stir in cooked chicken, turkey, or even crumbled sausage. You can also add beans for a vegetarian protein option.

That usually happens when cheese is added to boiling liquid. Keep the heat low and add cheese slowly to avoid curdling.

Yes, cook the vegetables and broth for 6–7 hours on low or 3–4 hours on high, then add the dairy and cheese at the end.

Bacon bits, green onions, shredded cheese, or a dollop of sour cream make great toppings. For a spicy touch, add a drizzle of hot sauce or sprinkle of paprika.