There’s something so irresistibly cozy about this Cheesy Potato Soup Recipe that makes it a go-to on chilly days and a true crowd-pleaser. Imagine tender potatoes swimming in a luxurious, creamy broth loaded with sharp cheddar and subtle hints of garlic and onion. This soup is velvety, comforting, and perfectly cheesy without being overpowering—like a warm hug in a bowl. Whether you’re serving it for a family dinner or craving a simple yet satisfying meal, this recipe brings all the flavors that make potato soup a timeless classic.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Cheesy Potato Soup Recipe plays an essential role, creating a perfect balance of flavor, texture, and color. From the creamy butter that enriches the base to the sharp cheddar cheese that gives it that signature cheesy kick, these simple ingredients combine to make something truly special.
- Butter: Adds a rich, silky foundation and helps soften the vegetables for a flavorful base.
- Onion (1/2 medium, chopped): Provides sweetness and depth of flavor once sautéed gently.
- Celery (2 sticks, chopped): Offers a subtle crunch and bright herbaceous note that balances the creaminess.
- Garlic (2-3 cloves, minced): Infuses the soup with a warm, aromatic undertone that’s essential for savory dishes.
- Flour (6 tablespoons): Acts as the thickening agent, ensuring a luscious, creamy consistency.
- Chicken or Veggie Broth (4 cups): Builds the hearty liquid base, bringing richness and depth.
- Heavy or Whipping Cream (1 cup): Contributes to the soup’s velvety texture and indulgent mouthfeel.
- Worcestershire Sauce (1 teaspoon): Adds umami for a subtle complexity that perfectly complements the cheese.
- Russet Potatoes (1.5 pounds, peeled & diced): The star ingredient, delivering that satisfying, tender bite.
- Sharp Cheddar Cheese (2 cups shredded + extra for serving): The heart of the dish, packed with cheesy, sharp flavor that melts beautifully.
- Salt & Pepper: To taste, because seasoning is everything.
- Fresh Chives (optional): Adds a fresh, mild onion flavor and vibrant color as a garnish.
How to Make Cheesy Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a pot over medium heat; it’s important for building that rich soup base. Once melted, add your chopped onion and celery. Sauté them gently for about 4 to 5 minutes until they become soft and fragrant. This step brings out their natural sweetness and forms the flavor foundation of the soup.
Step 2: Add Garlic and Flour
Next, stir in the minced garlic and flour. Cook this mixture for about 2 minutes while you break up any lumps with your spoon. The flour needs this time to cook through so your soup won’t have that raw, pasty flavor later on.
Step 3: Whisk in the Broth
Now comes the magic of the broth. Slowly whisk in the chicken or veggie broth, making sure the flour dissolves smoothly with no lumps. This is what gives your soup its body and depth, transforming it from a simple base into something hearty.
Step 4: Add Cream, Worcestershire Sauce, and Potatoes
Stir in the heavy cream for creamy richness, Worcestershire sauce for a hint of umami, and diced russet potatoes, the core ingredient. Bring everything up to a boil by turning the heat to high, then reduce to medium-low heat and cover the pot with the lid slightly ajar to allow gentle simmering.
Step 5: Simmer Until Potatoes Are Tender
Let your soup simmer for 15 to 20 minutes, stirring occasionally to prevent anything from sticking and to check the potatoes’ tenderness. This slow simmer allows the potatoes to soak up all those flavors while thickening the soup naturally.
Step 6: Stir in the Cheese
With the heat off, gradually stir in the shredded sharp cheddar cheese. Adding the cheese off the heat helps it melt smoothly without separating, ensuring every spoonful is wonderfully cheesy and cohesive.
Step 7: Season and Serve
Finally, season your soup generously with salt and pepper. Taste and adjust as needed—seasoning truly makes all the difference. Ladle the soup into bowls and finish with extra cheddar and freshly chopped chives if you’re using them. Now it’s ready to enjoy!
How to Serve Cheesy Potato Soup Recipe
Garnishes
Topping your cheesy potato soup with extra shredded cheddar adds a gooey, melty layer that takes it over the top. Freshly chopped chives lend a burst of color and a mild onion flavor that brightens the dish instantly. For a little extra flair, a sprinkle of crispy bacon bits or a dollop of sour cream can add more savory dimensions to your bowl.
Side Dishes
This rich and hearty soup pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette or classic crusty bread, perfect for dipping. Garlic bread or soft dinner rolls also complement the smooth, cheesy soup base and make for a cozy, satisfying meal.
Creative Ways to Present
For a fun twist, serve this soup inside hollowed-out bread bowls—impressive and practical! You can also top it with a blend of different cheeses or add some cooked bacon or caramelized onions on top for an extra special touch. Presenting it in rustic stoneware or vibrant bowls will also enhance the comforting feel when you bring this soup to the table.
Make Ahead and Storage
Storing Leftovers
Leftover cheesy potato soup keeps well in an airtight container in the refrigerator for up to 3 days. Because the soup thickens as it cools, you may want to stir in a bit of broth or cream when reheating to restore its perfect creamy texture.
Freezing
This soup freezes well, but keep in mind that the texture of the potatoes may soften slightly after thawing. Use freezer-safe containers or heavy-duty zip-top bags to store individual portions for up to 2 months. When ready, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your cheesy potato soup gently over low to medium heat, stirring frequently to prevent scorching and to help re-emulsify the cheese for that silky finish. Adding a splash of broth or cream during reheating ensures it stays luscious and smooth, just like fresh.
FAQs
Can I make this Cheesy Potato Soup Recipe vegetarian?
Absolutely! Just swap out the chicken broth for a high-quality vegetable broth and keep everything else the same. The flavors remain rich and satisfying without the meat-based stock.
What type of cheese works best for this soup?
Sharp cheddar cheese is classic because it melts well and offers a bold, tangy flavor. However, you can also experiment with a blend of cheddar and Monterey Jack or even Gruyère for a slightly nuttier taste.
Can I use different types of potatoes in this recipe?
Russet potatoes work best due to their texture and starch content, which help thicken the soup nicely. If you don’t have Russets, Yukon Gold potatoes are a good substitute, though the soup may be a bit creamier and less fluffy.
Is it possible to make this soup dairy-free?
Yes! Use dairy-free butter and replace the heavy cream with coconut cream or a cashew cream alternative. For the cheese, you can try vegan shredded cheese options that melt well to keep that cheesy vibe.
How can I make the soup thicker or thinner?
If you prefer thicker soup, add a little extra flour when sautéing or mash some of the potatoes while cooking. To thin it out, simply stir in more broth or cream until you reach your desired consistency.
Final Thoughts
There’s truly nothing like settling in with a bowl of this Cheesy Potato Soup Recipe after a long day. It’s the perfect blend of comfort, flavor, and cheesy goodness that feels like home in every spoonful. I can’t wait for you to try it out and make it your own favorite—this soup has that magical ability to bring warmth and smiles, no matter the occasion.
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Cheesy Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Cheesy Potato Soup is a rich and comforting dish perfect for chilly days. Creamy, cheesy, and loaded with tender potatoes and a savory blend of vegetables, this soup is both hearty and easy to prepare. With its smooth texture and flavorful depth brought by Worcestershire sauce and sharp cheddar, it makes a wonderful meal on its own or paired with crusty bread.
Ingredients
Vegetables
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 2–3 cloves garlic, minced
- 1.5 pounds Russet potatoes, peeled and diced
Dairy & Fats
- 1/4 cup butter
- 1 cup heavy/whipping cream
- 2 cups shredded sharp cheddar cheese plus extra for serving
Pantry
- 6 tablespoons flour
- 4 cups chicken broth or vegetable broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Optional Garnish
- Fresh chives, chopped
Instructions
- Sauté the vegetables: Add the butter to a pot over medium heat. Once melted, add the chopped onion and celery, sautéing for 4-5 minutes until softened and fragrant.
- Cook the garlic and flour: Stir in the minced garlic and flour. Continue cooking for about 2 minutes while stirring constantly to remove the raw flour taste and form a roux.
- Add broth: Gradually whisk in the chicken or vegetable broth to the pot, ensuring the flour dissolves completely and no lumps remain.
- Add cream, Worcestershire, and potatoes: Stir in the heavy cream, Worcestershire sauce, and diced potatoes. Increase the heat to high and bring the mixture to a boil. Then reduce heat to medium-low, cover the pot with the lid slightly ajar.
- Simmer the soup: Let the soup simmer gently for 15-20 minutes, stirring occasionally to prevent sticking until the potatoes are tender and the soup has thickened.
- Incorporate cheddar cheese: Turn off the heat and gradually stir in the shredded sharp cheddar cheese until melted and evenly combined.
- Season and serve: Season the soup generously with salt and pepper. Serve hot, garnished with extra cheddar cheese and freshly chopped chives if desired.
Notes
- Using Russet potatoes gives the soup a creamy texture as they break down during cooking.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- For extra richness, consider adding a splash more cream or a dollop of sour cream when serving.
- Leftover soup can be reheated gently on the stovetop; add a little broth if it thickens too much.
- If preferred, you can blend a portion of the soup before adding cheese to make it creamier.
