Cheesy Potato Soup Recipe
Old Fashioned Cheesy Potato Soup is so smooth, creamy, filling, and always hits the spot! I top it with crumbled bacon, shredded cheddar cheese, and some chopped green onions for the ultimate comfort food!
Want to start adding more comfort foods to your weeknight dinner routine? You’ll love my easy recipes for potato corn chowder, bacon cheeseburger soup, and beef and tomato casserole!
Cheesy Potato Soup Recipe
Old fashioned cheesy potato soup never fails to satisfy. No matter what time of year, this is a recipe my family asks for over and over. It’s SO rich and creamy and of course the bacon and cheese really send it over the top as far as flavor goes.
Oh, and the best part? This one pot recipe is so very easy to make. Your prep time should only take a short 15 minutes, making it perfect for hectic weeknights! This is seriously good soup!
Tips for the Best Potato Cheese Soup
- My favorite garnishes for cheesy potato soup include green onions, more cheddar cheese, and bacon.
- Be sure to let the soup warm through before trying to stir in the cheddar cheese, otherwise it won’t melt.
- Feel free to swap out the bacon with turkey bacon or even a plant-based alternative if you’d like. Just substitute 1 tablespoon of butter in place of grease if needed.
- Use Yukon Gold or russet potatoes for the best flavor and texture.
- Add some hot sauce, cayenne pepper, or red pepper flakes for extra flavor!
- If you prefer chunkier potato cheese soup, only puree about ½ to ¾ cup of potatoes and broth.
- Always sauté onions and garlic prior to making your broth base to enhance their flavors.
How to Make Cheesy Potato Soup
Cook bacon in a large pan or Dutch oven over medium heat until it reaches the desired crispiness. Use a slotted spoon to scoop it out, and leave 1 tablespoon of grease in the pan.
Reduce the heat to low-medium and cook the onions until their softened then add the garlic. Continue cooking the garlic for another 30 seconds or until it’s fragrant. Be sure not to burn it; otherwise, it will be bitter.
Add the diced potatoes and chicken broth, and bring to a rapid boil. Reduce to a low simmer and continuing cooking until the potatoes are fork tender. This usually takes about 15 to 17 minutes.
Scoop out 1 to 1 ½ cups of the potatoes and broth, and use an immersion blender or heat-safe standing blender to puree the soup into a thick, mashed potato consistency.
Pour the mashed potato mixture back into the pan with the cooked potatoes. Then add the milk, heavy cream, and sour cream, and stir to combine. Adjust the heat to bring the temp up on the soup so it’s warm.
Once the soup begins to warm, add the shredded cheese a little bit at a time stirring between additions. Make sure to let each bit of cheese melt before adding more. Add most of the bacon and make sure to save some of the topping. Give it a stir, taste, and add salt and pepper if desired. Serve with extra bacon, cheese, and green onions on the top.
Storage
This potato and cheddar soup will stay fresh for about 4 to 5 days in an airtight container in the refrigerator.
Reheat over low heat on the stove top or in the microwave to prevent separation.
Can you freeze cheesy potato soup?
This seems to be a matter of preference. Many people love to make large batches potato soup and enjoy them at a later time.
We prefer to prepare this soup in small batches without freezing it. Potato cheese soup contains quite a bit of dairy that tends to separate as it thaws.
Additionally, the potatoes absorb a lot of moisture which gives them a grainy, unappealing texture.
The soup is freezable, but it may not taste great once it’s thawed and reheated.
What kind of potatoes should I use?
I recommend using russet potatoes or Yukon golds that have been peeled and cubed. Either one is a great option for this soup!
How do you thicken potato cheese soup?
To thicken potato cheese soup, you can add flour, cornstarch or potato flakes. Adding a roux (a mixture of equal amounts of fat and flour) to the soup before serving also helps to thicken it.
Stirring in heavy cream towards the end of cooking can also help provide body and richness. Finally, adding pureed vegetables like potatoes or carrots is another great way to add thickness to the soup without affecting its flavor too much.
We like to puree some of the potatoes and broth that are already in the soup so there’s no need to add extra ingredients.
How do I know when the potatoes are ready to blend?
You’ll know they’re fully cooked and ready to blend when you can easily pierce them with a fork but they still have a bit of resistance.
More Easy Soup Recipes
- Hazelnut Soup
- Tomato Basil Soup
- Homemade Vegetable Soup
- Italian Wedding Soup
Ingredients
- ½ pound uncooked bacon
- 1 small white onion, diced
- 2 garlic cloves, minced
- 4 cups russet potatoes, peeled and cubed into ½ – inch cubes (about 3 to 4 large potatoes)
- 2 ½ cups low-sodium chicken broth, just enough to barely cover the potatoes (adjust the amount if needed)
- ½ cup milk
- ½ cup heavy cream
- 2 tablespoons sour cream
- 1 cup cheddar cheese, plus more for topping
- Salt and pepper, to taste
- Green onions, for garnish
Instructions
- Heat a large pan or Dutch oven over medium heat. Add the bacon and cook until it reaches the desired crispiness. Remove the bacon from the pan, and drain the grease leaving 1 tablespoon in the pan.½ pound uncooked bacon
- Reduce the heat to low-medium then add the onions. Cook for 3 to 4 minutes until the onions soften. Then add the garlic, and cook for an additional 30 seconds.1 small white onion2 garlic cloves
- Add the potatoes and broth. Bring to a rapid boil then reduce to a low boil or rapid simmer. Continue cooking for 15 to 17 minutes or until the potatoes are soft enough to be pierced with a fork. Remove from heat.4 cups russet potatoes2 ½ cups low-sodium chicken broth
- Scoop out 1 to 1 ½ cups of the potatoes and broth, and use an immersion blender or heat-safe standing blender to puree the soup into a thick, mashed potato consistency.
- Return the pureed potatoes back to the pan along with the milk, heavy cream, and sour cream. Stir to combine, and place the pan over low heat.½ cup milk½ cup heavy cream2 tablespoons sour cream
- Once the soup begins to warm, slowly drop small amounts of shredded cheese into the pan making sure to stir well before adding more cheese.1 cup cheddar cheese
- Add most of the bacon to the soup (save some for garnish). Then taste the soup, and season with salt and pepper.
- Serve warm with extra cheese, bacon, and green onions.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of soup. Actual calories will vary.
- In an airtight container in the refrigerator, this potato and cheddar soup will stay fresh for about 4 to 5 days.
- Looking for our original recipe for loaded baked potato soup? You’ll find it on our retired recipes page!
Is there anyway to do this in a crockpot? If so how would I go about it
Good morning Heather, unfortunately, no this recipe isn’t designed for a slow cooker or crock pot. However, Nichole, over at The Salty Marshmallow has a crock pot potato soup that’s similar. You might be interested in that one instead. Here’s the link: https://thesaltymarshmallow.com/crockpot-potato-soup/ I hope this information helps, have a lovely day 🙂