Cheesy Potato Soup made with onions, carrots, potatoes and cheese. Delicious potato cheese soup recipe that is so simple to make on the stove!

When it’s cold outside, soup is my favorite thing to eat. I could eat soup every night for dinner in the winter and be perfectly content. It’s so warm and is pretty much the very definition of “comfort food” for me.

Soup recipes are so versatile – it is so easy to add more vegetables (or leave them out), and you can always add easily add some more protein too. There are many soup recipes that my picky kids don’t love, but this potato cheese soup recipe is one that every single one of my kids will happily eat.

Potato soup with cheese, carrots and onions

POTATO CHEESE SOUP

Potato Cheese Soup is made with carrots, onions, potatoes, cheese, chicken broth, and half and half. All of the ingredients are cooked together and then is ready to serve. The soup is delicious served with more cheese, bacon bits, green onions and sour cream.

WHAT TO SERVE WITH SOUP?

You can serve potato cheese soup as a side dish or appetizer or even as a main dish. If you serve it as a side, it pairs well with any type of meat, like our Slow Cooker Pork Roast or Cheesy Baked Chicken Breasts. Sometimes I just throw some rotisserie chicken into the soup, add a Lemon Caesar Salad and some 30-Minute Dinner Rolls and call it a meal!

INGREDIENTS IN CHEESY POTATO SOUP

Water and chicken bouillon cubes – You will need 7 cups of water and 7 chicken bouillon cubes to make the broth for the soup. You can use 7 cups of chicken broth as a substitute.

Parsley – Just two teaspoons of dried parsley adds a bit of flavor to the soup.

Onions – Dice up one medium sized yellow onion to add to the soup. I always buy chopped onions in the frozen section of the grocery store and I keep them in stock so that I have them when I need them. And I never have to chop up onions!

Carrots – Slice up 2 large carrots to add to the soup. You can definitely add more if you’d like!

Potatoes – Russet or gold potatoes work the best, but you can use red potatoes if you’d like. I’ve used all kinds of potatoes and they all work well. You will need about 7 medium-large Russet potatoes. Make sure to peel them before chopping them into 1/2 inch pieces.

Butter – You will need 1/4 cup of butter to mix with the flour to thicken the soup.

Flour – Just a half cup of flour will help to thicken up the soup. If you need to make the soup gluten-free, you can use 1/4 cup cornstarch instead.

Half and half – Half and half will make the soup so rich and creamy. You will need 1 quart (4 cups) for the recipe. You can use milk if you’d like, but the soup will be a little thinner that way.

Cheese – The recipe calls for 2 cups of shredded cheddar-jack cheese, but you can use any type or combination of cheeses that you’d like.

Extra shredded cheese, bacon, and sliced green onion for garnish – All of these are optional, but make the soup even better! I usually have bowls with all of these toppings on the table so that everyone can top their soup with whatever they’d like.

Step by step instructions on how to make Cheesy Potato Soup

HOW TO MAKE POTATO CHEESE SOUP

Bring water and bouillon to boil in a large pot over high heat.

Reduce heat to medium and add the parsley, onion, carrots and potatoes. Simmer until the potatoes are fork tender (about 20-30 minutes).

Use a fork to mash potatoes against the side of the pan with a fork, leaving some larger lumps. In another bowl, whisk together the butter, flour and half and half. Add the flour mixture to the soup and stir it in. Cook over medium heat for about 20 minutes, stirring occasionally. Add a little bit of milk if the soup is too thick.

Stir in the cheese right before serving. Mix just until melted.

Serve as is or add some bacon bits, sliced green onions, shredded cheese, etc. on top.