Cold weather has a way of making you crave something warm, thick, and deeply satisfying. The first time I made this potato cheese soup recipe, it was a blustery October afternoon, and I had a bag of russet potatoes sitting on my counter begging to be used. What I put on the table that evening completely changed the way my family felt about soup night.

This is not a thin, watery soup. We’re talking rich, velvety, potato-loaded goodness with sharp cheddar melted right in and enough substance to serve as a full meal.

I’ve made this dozens of times since that first batch, tweaking things along the way. I added chicken broth instead of water for depth, learned the hard way not to boil the cheese (it gets grainy!), and discovered that a little cream cheese stirred in at the end makes the texture impossibly smooth.

If you’re looking for your new go-to cold-weather dinner, this is it. Keep reading because I’m sharing every tip, trick, and lesson I’ve learned so yours turns out perfect the first time.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

If you love creamy potato soups, you’ll also want to bookmark my Loaded Baked Potato Soup Recipe for the nights when you want all those classic baked potato toppings in one bowl.

Table of Contents

Why You’ll Love This Potato Cheese Soup Recipe

This soup checks every box you could ask for in a weeknight dinner. It’s filling, comforting, and comes together in under an hour with ingredients you probably already have at home.

It’s incredibly creamy without being heavy. The combination of butter, cream cheese, and sharp cheddar gives you that luxurious texture that feels indulgent but is still totally manageable.
It’s a crowd-pleaser every time. My kids, who normally argue about dinner, both cleaned their bowls the first time I served this.
The ingredients are simple and affordable. Russet potatoes, cheddar, broth, and a few pantry staples are all you need.
You can customize it endlessly. Add bacon, jalapeño, broccoli, or smoked sausage to change things up without touching the base recipe.
It reheats beautifully. The soup actually tastes even better the next day after the flavors have had time to meld.
It works as a full meal. Pair it with crusty bread and a simple salad and you’ve got dinner completely covered.
It’s beginner-friendly. Even if you’ve never made a creamy soup from scratch, the steps are easy to follow and hard to mess up (as long as you don’t rush the cheese melting step!).

Ingredients

You don’t need anything exotic or hard to find for this recipe. Every single ingredient below plays a role in building that rich, savory flavor, so don’t skip anything.

2 lbs (900g) russet potatoes, peeled and diced into ½-inch cubes
4 tablespoons (57g) unsalted butter
1 medium yellow onion, finely diced (about 1 cup / 150g)
3 cloves garlic, minced
¼ cup (30g) all-purpose flour
4 cups (960ml) chicken broth (low sodium preferred)
1 cup (240ml) whole milk
1 cup (240ml) heavy cream
4 oz (113g) cream cheese, softened and cut into cubes
2 cups (225g) sharp cheddar cheese, freshly shredded (do not use pre-shredded)
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
Pinch of cayenne pepper (optional, but recommended)
Sour cream, crumbled bacon, shredded cheddar, and sliced green onions for topping

Read Also: Ham and Potato Soup Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe go much more smoothly. Here’s everything I reach for when making this soup.

Large Dutch oven or heavy-bottomed pot (5-6 quart)
Wooden spoon or silicone spatula
Cutting board and sharp chef’s knife
Vegetable peeler
Measuring cups and spoons
Immersion blender (or standard blender with a ladle)
Cheese grater or box grater (for shredding cheese fresh)
Ladle for serving
Small bowl for topping prep

Read Also: Best Potato Recipes

Recommended Products for This Recipe

These are tools and ingredients I personally use and love when making this soup. They genuinely make a difference in the final result.

1. Lodge Enameled Cast Iron Dutch Oven

This is my absolute favorite pot for soups and stews. It distributes heat so evenly that the soup simmers gently without scorching on the bottom, which is especially important when you’re adding cheese at the end. It also goes beautifully from stovetop to table for serving.

Get it on Amazon

2. Cuisinart Immersion Blender

Partially blending the soup is what gives it that restaurant-quality texture, thick and creamy with some potato chunks still intact. An immersion blender lets you do this right in the pot without transferring hot liquid to a blender, which is honestly a little dangerous. This one is powerful, easy to clean, and totally worth it.

Get it on Amazon

3. Tillamook Sharp Cheddar Cheese Block

Always shred your own cheese for this soup. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly, and you’ll end up with a grainy texture. A quality block of sharp cheddar like Tillamook makes the flavor deeper and the melt much silkier.

Get it on Amazon

4. Philadelphia Cream Cheese

I add cream cheese to this soup for that ultra-smooth, velvety consistency that you just can’t get from cheddar alone. Full-fat Philadelphia brand melts in completely and gives the soup a subtle tang that balances the richness. Make sure it’s fully softened before adding.

Get it on Amazon

5. Le Creuset Soup Bowls

Serving hot soup in pre-warmed ceramic bowls keeps it at the perfect temperature from the first spoonful to the last. These bowls retain heat beautifully and make the whole experience feel a little more special, even on an ordinary weeknight.

Get it on Amazon

Another cozy soup to try on cold nights: Panera Broccoli Cheddar Soup

Step-by-Step Instructions: How to Make Potato Cheese Soup

Step 1: Prep Your Potatoes and Aromatics

Peel the russet potatoes using a vegetable peeler, then rinse them under cold water.
Dice the potatoes into ½-inch (1.25cm) cubes. Keeping the pieces uniform ensures they cook evenly and prevents some from turning mushy while others remain undercooked.
Place the diced potatoes in a bowl of cold water to prevent browning while you prep everything else.
Peel and finely dice the yellow onion into small pieces, about ¼-inch.
Peel and mince 3 garlic cloves. You can use a garlic press if you have one, or simply mince finely with a knife.
Shred the sharp cheddar cheese from the block using a box grater. Set aside at room temperature. Having it at room temperature before adding helps it melt more smoothly.
Take the cream cheese out of the refrigerator and let it soften at room temperature. Cut it into small cubes so it blends into the soup easily.

Step 2: Sauté the Onion and Garlic

Place your large Dutch oven over medium heat. Add the 4 tablespoons of butter and let it melt completely, swirling the pot to coat the bottom.
Add the diced onion to the melted butter. Stir to coat and cook for 5 to 6 minutes, stirring occasionally, until the onion becomes soft and translucent. Don’t rush this step; properly softened onions build a sweeter, more developed base flavor.
Add the minced garlic to the softened onion. Stir and cook for about 60 seconds until fragrant. Watch carefully because garlic burns quickly and turns bitter.

Step 3: Make the Roux

Sprinkle the ¼ cup of all-purpose flour over the onion and garlic mixture in the pot.
Stir constantly with a wooden spoon or spatula for about 1 to 2 minutes, coating everything in flour. The mixture will look a little clumpy and paste-like. This is exactly what you want.
Continue cooking and stirring until the flour smell cooks off and the roux turns very slightly golden. This step is what thickens the soup and gives it that substantial body.

Step 4: Add the Broth and Potatoes

Slowly pour in the 4 cups of chicken broth in a steady stream while stirring constantly. This prevents lumps from forming in the roux.
Drain the diced potatoes from their cold water bath and add them to the pot. Stir to combine.
Add the garlic powder, onion powder, smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together.
If using cayenne, add a pinch now. Increase the heat to medium-high and bring the soup to a gentle boil.

Step 5: Simmer Until Potatoes Are Tender

Once boiling, reduce the heat to medium-low and cover the pot loosely, leaving a small gap for steam to escape.
Simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are completely tender and can be easily pierced with a fork. The potatoes should have no resistance at all.
Test a piece by pressing it against the side of the pot with the back of your spoon. If it mashes easily, you’re ready for the next step.

Step 6: Blend for Creaminess

Remove the pot from heat or reduce to the lowest setting.
Using an immersion blender, partially blend the soup directly in the pot. You want to blend about half the soup until smooth, leaving plenty of potato chunks for texture. This is the technique that makes the soup feel thick and restaurant-quality without using heavy amounts of cream.
If using a regular blender, carefully transfer about half the soup using a ladle. Leave the lid slightly ajar and cover with a kitchen towel to release steam pressure. Blend until smooth, then return it to the pot.

Step 7: Stir in the Milk, Cream, and Cream Cheese

Return the pot to medium-low heat.
Pour in the 1 cup of whole milk and 1 cup of heavy cream. Stir gently to combine.
Add the softened cream cheese cubes to the pot. Stir slowly and patiently until the cream cheese is fully melted and no lumps remain. This takes 2 to 3 minutes of gentle stirring.
Do not let the soup come to a boil at this stage. Keep the heat at medium-low to prevent curdling or a grainy texture.

Step 8: Melt in the Cheddar Cheese

Reduce the heat to the lowest setting on your stove.
Add the shredded cheddar cheese to the soup in two or three batches, stirring each addition completely before adding the next. This slow incorporation is key to a silky, smooth result.
Stir gently in a figure-eight motion rather than vigorous circular stirring. Gentle movements help the cheese melt evenly without clumping.
Once all the cheese is melted and fully incorporated, taste the soup and adjust seasoning with additional salt and pepper as needed.

Step 9: Serve with Your Favorite Toppings

Ladle the soup into warm bowls.
Top with a dollop of sour cream, crumbled bacon, extra shredded cheddar, and sliced green onions.
Serve immediately alongside crusty bread, biscuits, or a simple salad. Enjoy every spoonful!

I also love making this as a stovetop soup, but if you prefer a hands-off approach, my Slow Cooker Potato Soup Recipe gives you similar results with minimal effort.

Tips for The Best Potato Cheese Soup

A few small things make a big difference when making this soup. Follow these and you’ll get a flawless result every time.

Always shred your own cheese. Pre-shredded cheese contains cellulose and anti-caking coatings that prevent smooth melting. Buying a block of sharp cheddar and grating it yourself takes two extra minutes and results in a dramatically silkier soup.
Don’t skip the roux. The butter-flour base is what gives this soup its thick, velvety body. If you skip it, you’ll end up with a thinner soup that separates more easily.
Keep the heat low when adding dairy. High heat causes cream, milk, and cheese to curdle or turn grainy. Always reduce to medium-low or even the lowest setting before adding any dairy product.
Use room-temperature cream cheese. Cold cream cheese takes longer to melt and is more likely to leave lumps in the soup. Set it out 30 minutes before you start cooking.
Taste and season at the end. Cheese and broth are both salty, so add salt gradually and always taste before serving. You may need less salt than you think.
Don’t fully blend the soup. Leave about half the potatoes in chunks for texture and visual appeal. A fully blended potato cheese soup loses that hearty, substantial quality that makes it so satisfying.
Cut your potatoes in uniform pieces. Uneven potato chunks mean some will be mushy and some will still be slightly firm when the rest are done. Consistent ½-inch dice is the goal.
Use low-sodium chicken broth. It gives you more control over the final saltiness of the dish, especially important since both the cheese and cream cheese add salt.
Add a splash of acid at the end. A tiny squeeze of lemon juice or a small splash of white wine vinegar brightens the whole flavor profile and keeps it from tasting flat.

Read Also: Instant Pot Potato Soup Recipe

What to Serve with Potato Cheese Soup

This soup is filling enough to serve as a main course with just a side of bread, but a few well-chosen accompaniments round it out into a really satisfying spread.

Nothing pairs better with a rich, creamy soup than something to dip into it or crunch alongside it.

Homemade Biscuits – Fluffy, buttery homemade biscuits are the ultimate sidekick to this soup. Pull them apart and dunk them in the bowl. Pure comfort.
Dinner Rolls – Soft, pillowy dinner rolls are another great option and work beautifully for soaking up every last drop.
Broccoli Salad – A crisp, tangy broccoli salad offers a refreshing contrast to the richness of the soup and rounds out the meal nutritionally.
Coleslaw – Creamy or vinegar-based, coleslaw adds crunch and a light acidity that cuts through the heaviness of the cheese base.
Grilled Cheese Sandwich – A classic pairing. Use your favorite cheese and butter the bread well for the crispiest possible results.
Simple Green Salad – Even a basic green salad with a sharp vinaigrette adds brightness and freshness that makes the whole meal feel more balanced.
Cornbread – A slice of healthy cornbread is a fantastic pairing, especially if you want to lean into a more Southern-style meal.

Variations of Potato Cheese Soup

The base recipe is fantastic on its own, but there are so many easy ways to switch it up depending on what you have on hand or what sounds good that particular evening.

Once you’ve made this once, you’ll start thinking of it as a canvas rather than a fixed recipe.

Loaded Baked Potato Soup Style – Stir in crumbled bacon and top with sour cream, more cheddar, chives, and more bacon. This is essentially the loaded baked potato soup version and it is absolutely over-the-top delicious.
Broccoli Cheddar Potato Soup – Add 1 ½ cups of small-cut broccoli florets along with the potatoes and let them cook together. The broccoli softens perfectly and adds color, nutrition, and a slightly sweeter flavor.
Ham and Potato Cheese Soup – Stir in 1 cup of diced cooked ham during the last 5 minutes of simmering. My ham and potato soup is a similar concept and equally comforting.
Spicy Jalapeño Cheddar Potato Soup – Add 1 to 2 diced fresh jalapeños (seeds removed for mild heat, seeds in for more fire) along with the onions in the beginning. Finish with pepper jack cheese instead of half the cheddar.
Smoked Sausage Potato Cheese Soup – Slice a 12-ounce smoked sausage link into rounds and brown them in the pot before starting the onion step. Remove and set aside, then stir back in just before serving.
Cauliflower Potato Cheese Soup – Replace half the potatoes with cauliflower florets for a lighter version that still has that creamy, satisfying quality. The flavor is remarkably similar and you cut back on carbs significantly.
Slow Cooker Variation – Combine everything except the dairy and cheese in the slow cooker and cook on low for 6 to 8 hours. Stir in the cream, cream cheese, and cheddar on high for the last 30 minutes.
Velveeta Version – Swap the cream cheese and cheddar combination for 8 ounces of processed cheese. It melts more easily and gives a slightly different flavor that some people prefer.

Read Also: Cheeseburger Soup Recipe

Storage and Reheating

This soup stores really well, which is great news because a big pot of it will have leftovers that taste just as good the next day (arguably better).

The one thing to keep in mind is that dairy-based soups can change texture slightly when reheated, so a little gentle stirring goes a long way.

Refrigerator: Let the soup cool completely before transferring it to an airtight container. It keeps in the refrigerator for up to 4 days.
Freezer: Cream-based soups can sometimes separate after freezing due to the dairy content. If you plan to freeze it, do so before adding the cream and cream cheese. Freeze in individual portions in airtight freezer-safe containers for up to 2 months.
Stovetop Reheating: Pour the soup into a saucepan over medium-low heat. Stir frequently and heat gently until warmed through. If it has thickened overnight, add a splash of chicken broth or milk to loosen it back up.
Microwave Reheating: Transfer a single serving to a microwave-safe bowl. Heat in 60-second intervals, stirring between each one, until hot. This prevents the edges from overheating while the center stays cold.
Avoid High Heat When Reheating: Just like when you first made it, high heat can cause the cheese to separate and turn grainy. Low and slow is always the move with this soup.

Another cozy potato-based dinner: Cheesy Potatoes Recipe

Nutritional Facts

The following values are approximate per serving, based on 6 servings and using the toppings as optional additions not included in the base count.

Nutrient	Per Serving
Calories	480 kcal
Total Fat	31g
Saturated Fat	19g
Cholesterol	95mg
Sodium	720mg
Total Carbohydrates	36g
Dietary Fiber	3g
Sugars	4g
Protein	16g
Vitamin C	18mg
Calcium	350mg
Iron	2mg

Note: Nutritional values will vary based on specific brands used, exact measurements, and any additions or modifications to the recipe.

You might also enjoy: Corn Chowder Recipe

Health Benefits of Key Ingredients

This soup might be indulgent, but a few of its core ingredients bring real nutritional value to every bowl.

The combination of potatoes, dairy, and aromatics means you’re getting more out of this meal than pure comfort.

Russet Potatoes – Potatoes are an excellent source of potassium, vitamin C, and vitamin B6. They’re also naturally fat-free and provide dietary fiber when the skin is included (though we peel them here for texture, you can certainly leave some skin on for added nutrition and a more rustic look).
Sharp Cheddar Cheese – Cheese delivers calcium, phosphorus, and protein. Sharp cheddar specifically is lower in lactose than many other dairy products, making it more tolerable for people with mild lactose sensitivity.
Garlic – Fresh garlic contains allicin, a compound known for its anti-inflammatory and immune-supporting properties. Cooking slightly reduces its potency but doesn’t eliminate it entirely.
Onion – Onions are packed with quercetin, an antioxidant that supports heart health and has anti-inflammatory properties. They also add natural sweetness to the base without any added sugar.
Heavy Cream and Whole Milk – Both dairy products contribute fat-soluble vitamins like A, D, E, and K, as well as calcium and protein. While higher in calories, they’re real, whole-food ingredients that satisfy hunger more effectively than low-fat alternatives.
Chicken Broth – Low-sodium chicken broth provides minerals and a rich umami base flavor. Look for a variety made with real chicken and minimal additives for the best quality and nutritional value.
Cream Cheese – In addition to contributing to the silky texture of this soup, cream cheese adds a small amount of protein and fat that helps keep you satisfied longer.

Read Also: Potato Soup Recipe

FAQs About Potato Cheese Soup

1. Can I make this potato cheese soup gluten-free?

Yes, absolutely. Simply substitute the all-purpose flour with a gluten-free 1-to-1 baking flour or use cornstarch as a thickener instead. If using cornstarch, whisk 2 tablespoons into ¼ cup of cold broth before adding it to the pot, and stir it in after the potatoes have cooked.

2. Can I use a different type of potato?

Russet potatoes are ideal because of their high starch content, which contributes to the soup’s thick, creamy texture. Yukon Gold potatoes are a great alternative and produce a slightly creamier, butterier result. Red potatoes are lower in starch and will hold their shape better, giving you a chunkier soup with less natural thickening.

3. Why did my cheese turn grainy?

Grainy cheese in soup is almost always caused by adding cheese over too-high heat or adding it too quickly. Always reduce to the lowest heat setting before stirring in the cheddar, and add it in small batches, stirring completely between additions. Also make sure you’re shredding from a block rather than using pre-shredded cheese.

4. Can I make this soup ahead of time?

Yes, this soup is actually wonderful made a day ahead. The flavors deepen and meld beautifully overnight in the refrigerator. Store it in an airtight container and reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk to restore the original consistency if needed.

5. Can I make this vegetarian?

Easily. Swap the chicken broth for a good-quality vegetable broth. Every other ingredient in the base recipe is already vegetarian-friendly. The flavor will be slightly lighter but still very delicious, especially if you use a vegetable broth with good depth of flavor.

For another reader-favorite soup, check out my Creamy Tomato Basil Soup for a totally different flavor profile that’s just as comforting.

Final Thoughts

This potato cheese soup recipe has become one of those meals I genuinely look forward to making every fall and winter. It’s simple, it’s satisfying, and it never fails to make whoever is eating it feel completely taken care of.

If you try it, I really hope it becomes a staple in your home the way it has in mine. Drop a comment below and let me know how yours turned out, what toppings you used, or any variations you tried!

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