Cheesy Potato Soup is a hearty and satisfying dish with a rich blend of potatoes, cheese, and aromatic vegetables. Perfect for cold weather or simply as a cozy meal at home, this potato soup is sure to become a favorite in your household!
This homemade potato soup recipe combines chicken broth, fresh vegetables, and a creamy base, creating a delightful balance of flavors and textures. The addition of cheese elevates the soup, making it indulgent without being overly complicated. Toppings like bacon and sliced green onions offer personalization, allowing everyone to enjoy our easy creamy potato soup their own way!
Cheesy Potato Soup: A Comforting Recipe for Warmth and Flavor
Homemade potato soup is a fulfilling comfort food that warms the body and soul. It combines simple ingredients to create a hearty dish. Its versatility and simplicity ensure that it can be whipped up on a weekday or served at gatherings, making it a go-to recipe for any occasion.
Serving it hot delivers a satisfying experience, perfect for chilly days or when comfort is needed. Homemade potato soup is a staple in winter time, cherished for its warmth and simplicity!
Why you’ll love this Potato Soup Recipe
- Amazing taste & texture: The russet potatoes create a filling and satisfying base, while the cheddar-cheese adds depth and creaminess. The combination of creamy texture and rich flavor makes it a favorite for family meals.
- Simple steps: The ingredients come together easily, allowing for a straightforward cooking process. With minimal prep time and straightforward steps, cooking this soup is as easy as it gets for a homemade dish.
- Customizable variations: This recipe allows for adaptation. Substituting chicken broth for water intensifies the flavor. Options like cooked bacon and green onions enhance flavor and presentation.
INGREDIENTS IN CHEESY POTATO SOUP
Water: Use 7 cups of water to make the broth for the soup. You can use 7 cups of chicken broth as a substitute if you’d like.
chicken bouillon cubes: Flavor the broth with 7 chicken bouillon cubes.
Parsley: Just 2 tsp of dried parsley adds a bit of flavor to the soup.
Onions: Dice up 1 medium sized yellow onion to add to this dish.
Carrots: Add in 2 large carrots, sliced.
Potatoes: You need about 7 medium-large Russet potatoes. Peel them before chopping them into ½ inch cubes.
Butter: Use ¼ cup of butter to mix with the flour to thicken the soup.
Flour: Just ½ cup of flour will help to thicken up the soup. For gluten-free soup, use ¼ cup of cornstarch instead.
Half and half: You will need 1 quart (4 cups) of half & half for the recipe.
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, cooked 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.
HOW TO MAKE POTATO CHEESE SOUP
Prep
Bring the water and bouillon cubes to boil in a large pot over high heat.
While the water is boiling, prepare the ingredients by chopping the onions and carrots. Peel the potatoes before dicing into half inch size cubes.
Cook
Reduce the heat to medium and add the parsley, onion, carrots and potatoes to the pot of water. Simmer until the potatoes are fork tender (about 20-30 minutes). Use a fork to slightly mash the potatoes against the side of the pan, leaving some larger lumps.
In a small bowl, whisk together the butter, flour, and half & half. Add the flour mixture to the soup pot and stir to combine. Continue to cook over medium heat for about 20 minutes, stirring occasionally. If the soup is too thick, add a little bit of milk.
Stir in the cheese right before serving, mix just until it’s melted. Serve soup as is or top each bowl with bacon bits, sliced green onions, and shredded cheese. Enjoy!
Cheesy Potato Soup
Ingredients
Instructions
- Prep: In a large pot, bring the water and bouillon cubes to boil over high heat.
- While the water is boiling, chop the onions and carrots. Also peel the potatoes before dicing into half inch size cubes.
- Cook: Reduce the heat to medium and add the parsley, onion, carrots and potatoes to the pot. Simmer for about 20-30 minutes, until the potatoes are tender.
- Then use a fork to slightly mash the potatoes against the side of the pan, leaving some larger lumps.
- In a small bowl, whisk together the melted butter, flour, and half & half. Add the this mixture to the pot and stir well to combine.
- Continue to cook the soup over medium heat for about 20 minutes, stirring occasionally. If the soup is too thick, add a little bit of milk.
- Stir in the cheese right before serving, mix just until it's melted. Serve soup as is or top each bowl with bacon bits, sliced green onions, and shredded cheese. Enjoy!
Notes
Nutrition
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How long is this good for & how do you store it?
Cheesy potato soup can be stored in an airtight container to maintain freshness, in the refrigerator, and it will last up to 3-5 days. Reheat in a pan on the stove, or a single portion in the microwave.
Our potato soup can also be frozen for up to 3 months. However, the texture may change upon thawing. It is best to freeze the soup before adding any dairy products for optimal results. Thaw in the fridge, cook on the stovetop and add dairy products at that time.
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!
WHAT TYPE OF CHEESE TO USE IN POTATO CHEESE SOUP?
This recipe calls for cheddar-jack cheese. You can this out for a mixture of cheddar and Swiss or Gruyere if you’d like. I like to use up all of the tiny leftover amounts of cheese that are in the fridge…soup is great for using things up!
CAN YOU SWAP OUT THE HALF & HALF?
Half & half adds the most delicious creaminess and richness to the soup, but if you’d like to swap it out with something lighter to save a few calories, you absolutely can. You can even use regular milk (whole, 2% or even skim!) but the soup will be a little bit runnier and not quite as rich.
LOOKING FOR MORE FABULOUS SOUP RECIPES? TRY THESE:
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- Cheesy Tomato Soup
- Slow Cooker Chicken Alfredo Soup
- Chicken Pot Pie Soup
- Crockpot Sausage Tortellini Soup
- Creamy Wild Rice Soup
- Easy Tomato Basil Soup
- Tomato Basil Soup (Zupas Copycat)
- Easy Vegetable Chowder
- Crockpot Cheeseburger Soup
- Butternut Squash Soup
- Lemon Chicken Vegetable Soup
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- Zucchini Sausage Soup
- Classic Chicken Noodle Soup
- 20 Minute Loaded Baked Potato Soup
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- Creamy Tomato Soup with Tortellini
Cheesy Potato Soup is a satisfying dish made with fresh vegetables, potatoes, and cheese. This delicious potato soup comes together quickly for a filling and comforting meal!
Sarah says
In stead of using 7 cups water and 7 chicken bouillon cubes could 7 cups of chicken broth be used?
Nellie says
Absolutely!
Lara Rinaldi says
What size pot did you use for this?
Jessica says
You can use a 4 qt pot