This Cheesy Potato Soup is rich, creamy, and full of flavor! Easy to make, it’s the ultimate comfort food guaranteed to warm you up on a cold winter day.
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Warm up with a bowl of hearty, cheesy potato soup. This recipe is excellent for a filling lunch or a simple dinner. You might as well double the recipe and make an extra batch, as you’ll want to eat it every day of the week when it is chilly out.
Cheesy Potato Soup Recipe
If you are craving comfort in a bowl, look no further than this cheesy potato soup. Thick and creamy, all the ingredients combine and simmer in one pot. As a result, the flavors have plenty of time to meld together building layers and layers of depth.
The secret to getting this soup super creamy is all in the final steps. Everything gets blended together with a touch of heavy cream, allowing for all the ingredients to combine. Then, it all gets added back into the pot. Then, the cheese melts into the hot soup, creating a creamy cheese-like sauce that blends seamlessly in with the rest of the ingredients. It is like liquid gold in a pot!
This soup is excellent to keep in your back pocket during the cold winter months. The bacon and potatoes make it very hearty, allowing it to be a meal in itself. It is also perfect for lunch or leftovers, as it warms up very well.
Ingredients For Cheesy Potato Soup
See recipe card below this post for ingredient quantities and full instructions
- Bacon – dice the bacon so it is easy to blend in the soup.
- All-purpose flour
- Chicken (or vegetable) stock – use low-sodium varieties to avoid overpowering the rest of the ingredients.
- Yukon Gold potatoes – the high starch content makes them great for cooking.
- Heavy cream – use almond or coconut milk to make it dairy-free.
- Cheddar cheese – for the best taste and texture, buy a block of shredded cheese, and grate it yourself.
- Parmesan cheese
- Kosher salt
- Black pepper
- Toppings -shredded cheddar cheese, sour cream, bacon, and chives are added on top of the finished soup.
- For a vegetarian version, omit the bacon, and use vegetable stock instead of chicken stock.
- Make cheesy potato beer soup by adding an 8-ounce lager and adjusting the other liquids in the recipe, such as the stock.
- Add more nutrients to the dish with veggies such as frozen corn, celery, broccoli, carrots, zucchini, or peas.
How To Make Creamy Cheesy Potato Soup
- Cook bacon and vegetables. In a Dutch oven or large stock pot, cook the diced bacon until it crisps up. Once the bacon is cooked, remove it from the pan, and pour off half of the grease. Return the pan to the stove, and cook the onions in the bacon fat. When the onions are soft, add the flour to the pan, and continue to cook.
- Add in stock and potatoes. While whisking, slowly add the stock to the pan. Bring the mixture to a boil, and add in the potatoes. Cook until the potatoes are soft, about 12-15 minutes.
- Blend. Stir in the heavy cream and continue to cook. Remove the soup from the heat, and carefully transfer the soup to a blender. Or, blend the soup in the pot using an immersion blender. Blend until smooth, and return the soup to the pot.
- Add cheese. Add the cheddar cheese and parmesan, and whisk until smooth. The heat from the soup will melt the cheese, making it creamy. Season with salt and pepper as desired.
- Serve and enjoy. Top the soup with bacon, cheese, sour cream, or chives, and serve warm. Enjoy!
If using a blender to make the soup creamy, wait until it has cooled down completely. Hot soup makes for a true mess in a blender!
How To Store Chessy Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to one week. Reheat leftovers in a microwave-safe bowl. Or, transfer the soup back to a pot, and warm it over medium heat on the stove.
For a longer-lasting option, freeze the cooled soup for up to 2 to 3 months. When you’re ready to eat, thaw in the fridge overnight, and reheat as desired.
The potatoes release starch as they cook which helps thicken the soup. Then, the flour combines with the liquid to create a sort of slurry, thickening the broth even more.
Cheddar cheese and parmesan cheese will be best to use in the cheesy potato soup. They both melt seamlessly into the soup and won’t make a rubbery texture. Plus, the flavors are strong but not super overpowering!
Yes! You can use any milk in the soup instead of the heavy cream. Without heavy cream, the soup won’t be quite as creamy, but it will still have a smooth, silky consistency. If you are looking to make the soup dairy-free, use coconut milk or almond milk instead of heavy cream.
Cheesy Potato Soup
- 1/2 lb bacon diced
- 1/2 large onion diced
- 4 tbsp all-purpose flour
- 2 quarts chicken or vegetable stock
- 10-12 Yukon Gold potatoes cut into 1-inch dice
- 2 cups heavy cream
- 2 cups cheddar cheese shredded
- 1/2 cup parmesan cheese grated
- kosher salt and pepper to taste
- cheddar cheese, sour cream, bacon, and chives for serving
- In a Dutch oven over medium heat, add the diced bacon and cook until crispy, about 6-7 minutes. Remove with a slotted spoon to a plate lined with paper towels to drain.1/2 lb bacon
- Pour off half of the bacon fat in the pan and return it to the stove. Add the onions and cook until soft, about 5 minutes. Reduce to medium-low and add the flour and stir to incorporate. Cook for 3 minutes.1/2 large onion, 4 tbsp all-purpose flour
- Slowly add the stock and whisk to combine. Bring to a boil and add the potatoes. Cook until the potatoes are soft and cooked through, about 12-15 minutes.10-12 Yukon Gold potatoes
- Add in the heavy cream and continue to cook. Remove the soup from the heat and carefully add the soup into a blender or blend the soup in the pot using a stick blender. Blend until smooth and return the soup to the pan.2 cups heavy cream
- Add the cheddar cheese and parmesan into the pot and whisk until smooth. The heat from the soup will melt the cheese and make it very creamy. Season with salt and pepper as needed.2 quarts chicken or vegetable stock, 2 cups cheddar cheese, 1/2 cup parmesan cheese, kosher salt and pepper to taste
- Serve with the reserved crispy bacon, cheese, sour cream, and chives.cheddar cheese, sour cream, bacon, and chives for serving