There’s something undeniably comforting about a warm bowl of potato soup. It’s the culinary equivalent of a hug on a chilly day. But this isn’t just any potato soup. This is Potato Cheese Soup – a creamy, decadent, and utterly irresistible version that takes a classic to a whole new level. Forget bland and boring; we’re talking rich, cheesy goodness packed with flavor in every spoonful. I’ve spent years perfecting this recipe, tweaking the cheese blend, and nailing the perfect creamy texture. It’s a family favorite, a crowd-pleaser, and I’m thrilled to finally share it with you!
Why You’ll Love This
- Ultimate Comfort Food: Seriously, is there anything more satisfying than a warm, cheesy potato soup?
- Easy to Make: Despite its luxurious taste, this soup is surprisingly simple to prepare. It’s perfect for a weeknight meal.
- Customizable: Feel free to adjust the cheese blend, add different toppings, or even throw in some cooked bacon or ham!
- Family-Friendly: Kids and adults alike will devour this soup. It’s a guaranteed hit!
- Budget-Friendly: Potatoes are inexpensive, making this a great option for a delicious and affordable meal.
Ingredients & Equipment
Ingredients:
- 6 medium Russet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups milk (whole or 2% recommended)
- 1 cup heavy cream
- 8 ounces cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- Salt and pepper to taste
- Optional toppings: sour cream, chives, bacon bits, shredded cheese
Equipment:
- Large pot or Dutch oven
- Potato peeler
- Cutting board & knife
- Whisk
- Immersion blender (or regular blender – see Pro Tips)
- Measuring cups and spoons
Step-by-Step Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Whisk constantly for 1-2 minutes to create a roux. This will help thicken the soup.
- Add the Broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer.
- Cook the Potatoes: Add the cubed potatoes to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup: Carefully use an immersion blender to blend the soup until smooth and creamy. (See Pro Tips for using a regular blender).
- Add the Dairy & Cheese: Stir in the milk and heavy cream. Reduce heat to low. Gradually add the cheddar cheese, Monterey Jack cheese, and softened cream cheese, stirring until melted and smooth. Do not boil after adding the cheese.
- Season & Serve: Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings.
Pro Tips
- Blending Safety: If using a regular blender, work in batches and vent the lid to prevent pressure buildup. Hot liquids can create steam and cause the lid to pop off.
- Cheese Choices: Feel free to experiment with different cheese blends! Pepper Jack adds a little spice, Gruyere adds a nutty flavor, and Velveeta melts incredibly smoothly (though it’s not my first choice!).
- Potato Variety: Russet potatoes are best for a creamy texture, but Yukon Gold potatoes can also be used for a slightly different flavor.
- Don’t Overcook: Overcooking the potatoes can result in a gummy texture. Check for tenderness with a fork.
- Roux Perfection: Cooking the roux for a couple of minutes removes the raw flour taste and helps create a smoother soup.
Storing Leftovers
Leftover potato cheese soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop over medium-low heat, stirring frequently. You may need to add a splash of milk or broth to restore the creamy consistency.
Freezing: While potato soup can be frozen, the texture may change slightly upon thawing. The dairy can sometimes separate. If freezing, allow the soup to cool completely before transferring to a freezer-safe container. It’s best to freeze it without any toppings. Thaw overnight in the refrigerator before reheating.
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Potato Cheese Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Potato Cheese Soup is cozy comfort food at its best! Smokey bacon and sharp cheddar cheese meld perfectly with the creamy potatoes in this hearty soup, which comes together in just one pot.
Ingredients
6 slices bacon, chopped
4 tablespoons butter
1 large onion, chopped
2 pounds Russet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup dry white wine, or beer
6 cups chicken broth
1/3 cup all-purpose flour
1/2 cup heavy cream, or half-and-half
4 cups shredded sharp Cheddar cheese, packed
4 thin scallions, sliced
Salt and freshly ground black pepper, to taste
Instructions
1. Cook the bacon in a large Dutch oven or another heavy soup pot over medium heat until browned and crispy. Transfer to a paper towel-lined plate, reserving the fat in the pan.
2. Add the butter, then the onion and cook over medium heat for 8-10 minutes, stirring often, or until the onion is softened but not browned.
3. Add the wine or beer if using. Bring to a boil and cook 1-2 minutes.
4. Add the chicken broth and potatoes. Bring to a boil, reduce heat to medium and cook for 10-12 minutes or until the potatoes are tender.
5. Place the flour in a bowl. Remove 1/2 cup of the cooking liquid from the pot and whisk it into the flour. Add small amounts of cooking liquid as needed to make a smooth slurry. Stir the cream or half-and-half into the slurry, then pour it into the pot.
6. Simmer for 2-3 minutes or until the soup thickens.
7. Reduce heat to low and gradually stir the shredded cheese by the handful (do not boil) into the soup. Season to taste with salt and black pepper.
8. Season to taste with salt and black pepper. Stir in half the bacon.
9. Serve in bowls garnished with the remaining bacon, sliced scallion and additional shredded Cheddar cheese if desired.
Notes
SUBSTITUTIONS:
You can substitute turkey, beef, or soy bacon if you don’t consume pork.
You can also use Yukon Gold or red potatoes.
NON-ALCOHOLIC SUBSTITUTION:
Use ½ cup broth with one teaspoon of apple cider vinegar added.
TIP:
The process of thickening this potato cheese soup is essential because adding flour will result in lumps. First, place the flour in a small bowl. Remove 1/2 cup of the cooking liquid from the pot and whisk it into the flour. Add small amounts of cooking liquid as needed to make a smooth slurry. Stir the cream (or half-and-half) into the slurry, which helps to temper it so it doesn’t curdle, then pour it into the pot.
MAKE AHEAD:
Reheat on the stovetop or microwave on low, stirring frequently until heated through.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 578
- Sugar: 5
- Sodium: 1393
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 24
- Cholesterol: 104