When the weather turns chilly, few dishes are as comforting and soul-warming as a bowl of Cheesy Potato Soup. Packed with rich flavors and creamy textures, this soup is the perfect way to indulge in the ultimate comfort food experience. Whether you’re cooking for family or simply craving something hearty, this recipe is bound to hit the spot. Stick around for the full guide to cooking this delicious soup, including tips, substitutions, and serving ideas. Let's dive into everything you need to know about making the best cheesy potato soup from scratch.
What is Cheesy Potato Soup?
Cheesy Potato Soup is a thick, creamy soup made primarily with potatoes, cheese, and a base of broth and milk. This comforting dish is known for its richness, often featuring ingredients like cheddar cheese, cream, and butter. The recipe is highly customizable and can be made as rich or as light as you prefer, with variations in cheese types, potatoes, and seasonings. Whether you enjoy it with bacon, chives, or a side of crusty bread, cheesy potato soup is a timeless meal that brings warmth to the table.
Ingredients List for Cheesy Potato Soup
Seasonings:
- ½ teaspoon dried parsley – Adds a touch of freshness and color to the soup.
- ½ teaspoon dried oregano – A robust herb that deepens the overall flavor.
- ½ teaspoon mustard powder – For a subtle tangy kick.
- ¼ teaspoon dried thyme – Provides an earthy, herby undertone.
- ¼ teaspoon pepper – Adds a bit of heat and depth.
For the Potatoes:
- 2 lbs. Yukon Gold potatoes – These have a buttery texture and hold up well in soups, but russet potatoes can be substituted for a fluffier consistency.
- ¾ teaspoon salt – Enhances the flavor of the potatoes as they cook.
- 1 tablespoon cream cheese, softened – This adds a velvety richness to the soup’s texture.
- ¾ cup sour cream – Contributes tang and creaminess to balance the cheese.
For the Soup Base:
- 1 tablespoon olive oil – Helps sauté the vegetables without burning.
- 2 tablespoons butter – Adds a rich, buttery flavor to the base.
- 1 large yellow onion (or 2 small onions) – Provides sweetness and depth to the soup's flavor.
- 3 cloves garlic, minced – Enhances the flavor profile with a savory, aromatic touch.
- ¼ cup flour – Works as a thickening agent to achieve the perfect soup consistency.
- 1 teaspoon soy sauce – Adds an umami boost, making the flavors more robust.
- 1 teaspoon hot sauce – For a mild heat that complements the creaminess.
- 4 cups chicken broth – The base liquid, providing depth of flavor.
- 2 cups half and half – For creaminess without being overly heavy.
- 1¾ cups cheddar cheese, shredded – The star ingredient that makes the soup extra cheesy.
- ¼ cup Parmesan cheese, shredded – Adds sharpness and depth to the cheesy flavor.
Optional Garnishes:
- Green onions or chives – Adds a fresh and vibrant finish.
- Crumbled bacon – For extra savory crunch.
- Extra cheese – Because there's never too much cheese in cheesy potato soup!
Substitutions and Variations
The beauty of cheesy potato soup is how adaptable it is. Here are some substitutions and variations to suit your preferences:
- Potatoes: While Yukon Gold potatoes are ideal for their creamy texture, you can also use russet potatoes for a lighter, fluffier consistency, or red potatoes for a firmer bite.
- Cheese: Sharp cheddar is recommended for its bold flavor, but you can experiment with other cheeses like Gruyère, Gouda, or even blue cheese for a more complex taste.
- Sour Cream: Greek yogurt can be substituted for a lighter, tangier flavor while maintaining the creamy texture.
- Half and Half: For a lighter version, use whole milk instead of half and half. If you prefer a richer soup, substitute with heavy cream.
- Vegetarian Version: Simply swap out the chicken broth for vegetable broth and omit the bacon garnish.
Step-by-Step Cooking Instructions
Ready to dive into the kitchen? Here’s how to make this delectable cheesy potato soup:

1. Prepare the Ingredients:
- Peel and chop your Yukon Gold potatoes into even-sized cubes to ensure they cook evenly.
- Dice the onions and mince the garlic.
2. Cook the Potatoes:
- In a large pot, bring water to a boil, add ¾ teaspoon salt and the cubed potatoes. Cook for 10-15 minutes or until they are fork-tender. Drain and set aside.
3. Sauté the Vegetables:
- In the same large pot, heat 1 tablespoon olive oil and melt 2 tablespoons of butter over medium heat.
- Add the onions and cook until softened and translucent, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant.
4. Make the Roux:
- Sprinkle ¼ cup of flour over the sautéed onions and garlic. Stir continuously for 2-3 minutes to cook off the raw flour taste.
- Slowly whisk in the chicken broth, ensuring no lumps form, and bring the mixture to a simmer.
5. Add Seasonings and Dairy:
- Stir in the soy sauce, hot sauce, and all the seasonings: parsley, oregano, mustard powder, thyme, and pepper.
- Pour in the half and half and bring the soup to a gentle simmer.
6. Mash and Incorporate Potatoes:
- Add the cooked potatoes to the pot. Use a potato masher to gently mash some of the potatoes, leaving some chunks for texture.
7. Add Cheeses and Dairy:
- Stir in the cream cheese and sour cream until well incorporated.
- Gradually mix in the cheddar cheese and Parmesan cheese until fully melted and combined.
8. Final Taste and Adjustments:
- Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or hot sauce to your liking.
9. Optional Garnishes:
- Ladle the soup into bowls and top with crumbled bacon, extra cheese, and chopped chives or green onions for garnish.
Common Mistakes to Avoid
- Not Cooking the Flour Long Enough: Ensure you cook the flour for at least 2-3 minutes when making the roux to avoid a raw flour taste in your soup.
- Overcooking the Potatoes: Be careful not to overcook the potatoes as they will become mushy. Aim for fork-tender consistency.
- Adding Dairy Too Early: Adding half and half or sour cream at too high of a temperature can cause it to curdle. Always lower the heat before incorporating dairy products.
Serving and Presentation Tips
Cheesy Potato Soup is best served fresh and hot, with garnishes that enhance the creamy texture and bold flavor. Here are some ideas for serving:
How to Serve Cheesy Potato Soup
- Serve it with crusty bread or garlic breadsticks for dipping.
- For a lighter side, pair it with a simple green salad or steamed vegetables.
- If you're hosting, offer a variety of toppings, such as extra cheese, chives, and crumbled bacon, so guests can customize their bowls.
Presentation Ideas for Cheesy Potato Soup
- Serve the soup in rustic bread bowls for a fun and hearty presentation.
- Top each bowl with a swirl of sour cream or drizzle of olive oil for a restaurant-quality finish.
- Add height by stacking garnishes like bacon, chives, and a mound of extra shredded cheese in the center of the soup bowl.
Cheesy Potato Soup Recipe Tips
- For a smoother texture, you can blend part or all of the soup using an immersion blender.
- This soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently.
- If the soup becomes too thick upon reheating, simply add a splash of broth or milk to thin it out.
Frequently Asked Questions (FAQs)
Can I freeze Cheesy Potato Soup?
Yes, but with some caveats. Dairy-based soups can separate when frozen and reheated. To avoid this, freeze the soup without the cheese and dairy, then add them in when you reheat.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld together. Store in the fridge for up to 3 days.
What if my soup is too thick?
If your soup is too thick, simply add more chicken broth or milk until you reach your desired consistency.
Conclusion
Cheesy Potato Soup is a versatile, comforting dish that’s easy to make and perfect for any occasion. Whether you're serving it as a hearty dinner on a cold night or offering it as a cozy appetizer for guests, this recipe is sure to please. Experiment with different cheeses and toppings to make it your own, and don't forget to share this delicious dish with family and friends!
PrintCheesy Potato Soup Recipe
This cheesy potato soup recipe features Yukon Gold potatoes, cheddar cheese, and flavorful seasonings like oregano and thyme. A deliciously creamy soup made with sour cream, cream cheese, and chicken broth, perfect for comforting dinners. Garnish with green onions, bacon, or extra cheese for added flavor
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Seasonings: ½ teaspoon dried parsley, ½ teaspoon oregano, ½ teaspoon mustard powder, ¼ teaspoon dried thyme, ¼ teaspoon pepper
- Potatoes: 2 lbs. Yukon Gold potatoes, ¾ teaspoon salt, 1 tablespoon cream cheese (softened), ¾ cup sour cream
- Soup: 1 tablespoon olive oil, 2 tablespoon butter, 1 large yellow onion (or 2 small), 3 cloves garlic (minced), ¼ cup flour, 1 teaspoon soy sauce, 1 teaspoon hot sauce, 4 cups chicken broth, 2 cups half and half, 1 ¾ cups cheddar cheese (shredded), ¼ cup Parmesan cheese (shredded)
- Optional Garnishes: Green onions or chives, crumbled bacon, extra cheese
Instructions
- Sauté onion and garlic in butter and olive oil until soft.
- Stir in flour to form a roux, then add soy sauce and hot sauce.
- Gradually whisk in chicken broth and half and half.
- Add potatoes, seasonings, and salt; simmer until potatoes are tender.
- Stir in sour cream, cream cheese, cheddar, and Parmesan cheese until melted and smooth.
- Serve with optional garnishes like bacon, green onions, or extra cheese.
Notes
- You can substitute russet potatoes for Yukon Gold potatoes.
- Adjust the hot sauce for a milder or spicier flavor.
- For extra creaminess, add more cheese or cream.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 415
- Sugar: 3g
- Sodium: 870mg
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