Cheesy Potato Soup
Old Fashioned Cheesy Potato Soup is so smooth, creamy, filling, and always hits the spot! Complete with cheddar cheese and plenty of bacon, this soup is sure to warm you up while it satisfies your cravings for a rich and savory dinner.
Need 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 how bitter the cold air outside may get, I know I can always be warmed up with a serving of this seriously good soup!
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 whopping 15 minutes, making it perfect for hectic weeknights!
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 an extra kick of 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.
- To make a richer flavored potato cheese soup, cook with chicken broth or stock instead of water.
Storage
In an airtight container in the refrigerator, this potato and cheddar soup will stay fresh for about 4 to 5 days.
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. They’re always a trustworthy 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 for maximum flavor.
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.
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.
- Scroll up and see post for tips, FAQs, and storage options.
Suggested Equipment
Notes
Nutrition
How to Make Cheesy Potato Soup
See the recipe card below this post for the ingredient amounts and full instructions.
- Cook the bacon in your Dutch oven over medium heat until it reaches the desired crispiness. Remove the bacon from the pan and leave about 1 tablespoon of grease.
- Turn the heat down to medium-low and add the diced onions. Cook the onions until softened then add the garlic, and cook until fragrant.
- Add the potatoes and broth. Bring to a boil, then lower to a simmer. Continue cooking for 15 to 17 minutes then remove from heat.
- Scoop out 1 to 1 ½ cups of the potatoes and broth and use an immersion blender to puree the soup into a thick mashed potato consistency.
- Return the pureed potatoes to the pan along with the milk, heavy cream, and sour cream. Stir to combine. Place the Dutch oven over low heat.
- Slowly drop small amounts of shredded cheese into the pan making sure to stir and allow it to melt before adding any more cheese.
- Add most of the bacon to the soup. Then taste the soup, and season with salt and pepper. Top off with the rest of the bacon and any other garnishes you’d like.
