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Indulge in the ultimate comfort food recipe with this sensational BEST Potato Cheese Soup Recipe! It will warm your heart and soul on even the chiliest days. Imagine velvety smooth soup brimming with tender chunks of potato, infused with a rich creamy cheese and all of that melted goodness!
Easy Potato Cheese Soup
Contents show
This soup has just the right balance of savory flavors and luxurious texture, each spoonful is a comforting embrace that will leave you craving more!
This Best Potato Cheese Soup Recipe is not only delicious but also incrediblty easy to make, requireing just a handful of ingredients including potatoes, onions, garlic, chicken broth and your favorite variety of cheeses.
Whether you prefer cheddar, for a bold flavor or a mild Monterey Jack for it’s creamy melt, the choice is yours to customize this hearty dish the way you like!
Simply simmer it all together until the potatoes are tender and the cheese is melted. Garnish with crispy bacon, chives or a dollop of sour cream for added indulgence.
Perfect for a cozy dinner at home or a casual gathering with friends, this potato cheese soup is sure to become a familiy favorite.
You might have tried our Amish Potato Soup or our cheesy potato and chicken soup. They are both delicious and if you love this one, you will probably love those too!
Here’s What You’ll Need
- Potatoes
- Broth
- Cheese
- Flour and some seasonings.
Here’s How You Do It
- Saute the onions.
- Boil the potatoes.
- Add the cheeses and other ingredients and simmer.
Tips and Tricks
- To make this vegetarian, you can use vegetable broth instead of chicken broth.
- Change up the cheeses for a great variation on taste.
- If you like a creamier soup, mash up more of the potatoes . For a chunkier soup, mash less.
- Using Russet potatoes will give a slightly different texture than using the waxy potatoes like red or yellow gold potatoes.
- Serve with crackers or a crispy bread. Excellent in a bread bowl.
- If you want to read more about using bacon in soups and foods, here’s some interesting information from the USDA.
PRO TIP: To give your dish more flavor, add bacon, sour cream, shredded cheese and or chives. Dress it up any way you like!
Storage, Keeping and Reheating
This soup stores well in an airtight container in the refrigerator for up to 5 days.
Do not freeze this soup, it doesn’t have the same consistency when thawed back out.
To reheat this soup, put in a sauce pan and heat over medium low heat until heated through.
Watch Me Make This Dish
I would love to see the soup you have made! Stop by on social media and leave me a photo of your creation!
Leave me a comment below and I’ll answer as soon as I can! I LOVE to hear from you! When you leave a 5 STAR comment, that helps others to find the recipes at Loaves and Dishes and I appreciate that so much!
Best Potato Cheese Soup Recipe
The Best Potato Cheese Soup. Really. Try it!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Potato cheese soup
Prep Time: 40 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 8 servings
Calories: 410kcal
Author: Wendi Spraker
Ingredients
- 2 tbs Olive oil
- 1 large sweet onion diced
- 2 tsp garlic minced. about 4 cloves
- 1 quart Chicken Stock if boxed, use one large box.
- 1 quart of water
- 2 tsp salt
- 5-6 large potatoes Cut into 1 1/2 inch cubes. if Russets or baking potatoes, peel. If Red or Yukon Gold – no need to peel.
- 3 large carrots peeled and cut into 1/2 inch cubes.
- 1/3 Gallon whole milk
- ½ pint Heavy Cream
- ½ stick of butter
- ½ block American Cheese cubed (like velveeta)
- 2 Cups Sharp Cheddar shredded
- 1 C Parmesean grated
- Salt and pepper to taste
- Garnish – bacon crumbles chives, sour cream, shredded cheese.
Instructions
In a large heavy stock pot, heat 2 tbs of olive oil. When hot, add onions and cook over medium heat until translucent – 2-3 mins. Add garlic and cook for another 1 minute. Add Chicken stock, water and salt to pot. Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.
Turn burner off and allow to cool until able to remove about ½ of the potatoes with a slotted spoon to a food processor or blender. Process until potatoes turn into a paste and then add back to the stock pot.
Place stock pot back on the burner and on medium heat, add milk, cream, butter and Velveeta cheese and heat until butter and Velveeta is melted. Do not bring to a boil – adjust heat to low as temperature nears boiling. Stir frequently with wooden spoon and scrape bottom of stock pot frequently to prevent sticking.
Add sharp cheddar one handful at a time, stirring each time. Add parmesean. Add salt and pepper to taste (will vary greatly depending on types of cheese you use – so add a little, taste, repeat).
Serve in bread bowl, soup bowl or mug. Garnish with bacon crumbles, chives, sour cream and shredded cheese.
Notes
- To make this vegetarian, you can use vegetable broth instead of chicken broth.
- Change up the cheeses for a great variation on taste.
- If you like a creamier soup, mash up more of the potatoes . For a chunkier soup, mash less.
- Using Russet potatoes will give a slightly different texture than using the waxy potatoes like red or yellow gold potatoes.
- Serve with crackers or a crispy bread. Excellent in a bread bowl.
- If you want to read more about using bacon in soups and foods, here’s some interesting information from the USDA.
Nutrition
Nutrition Facts
Best Potato Cheese Soup Recipe
Amount Per Serving
Calories 410Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 16g80%
Trans Fat 0.004g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 84mg28%
Sodium 1033mg43%
Potassium 550mg16%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 14g16%
Protein 16g32%
Vitamin A 5490IU110%
Vitamin C 4mg5%
Calcium 440mg44%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!
This post originally appeared on the pages of Loaves and Dishes January 6, 2015 and has been completely updated with new information including a new recipe card.
A good thing to remember
Phillipians 4:6
Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God.” —Philippians 4:6
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Wendi Spraker
Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.
