This lusciously creamy Cheese Soup Recipe is here to feed your body, comfort your soul, and please the part of you that secretly wishes we could eat cheese for dinner every night. Potatoes make it perfectly creamy without being heavy!
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Classic cheese soup made lighter.
From creative Curried Carrot Soup, to Creamy Chicken Noodle Soup or Chicken Gnocchi Soup, to fancy-feeling Mushroom Soup, there is a soup for any mood and occasion.
And when you want a soup recipe that will envelop you in a warm hug, make your tummy happy, and your cheeks glow? This cheese soup recipe is the one you choose!
- It’s creamy. Buttery Yukon gold potatoes are blended perfectly smooth to a velvet-like consistency.
- It’s cheesy. Made with plenty of sharp cheddar cheese that melts smoothly and contributes not only color but richness and flavor too.
- And it’s lightened up. Unlike other cheese soups, this recipe contains ZERO heavy cream. Instead, a simple flour-based roux and nonfat milk thicken the soup fabulously without adding unneeded fat or calories.
5 Star Review
“Just like all of Erin’s other recipes I’ve tried, this one turned out amazing and was a huge hit with the whole family!”
— Barb —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes about the heavy-hitters.
- Potatoes. Yukon golds are my favorite type of potato for this cheese soup recipe. Their buttery flavor gives the soup inherent richness, and they puree velvety smooth while still adding plenty of thickness and body to the soup.
- Broth. Chicken broth enriches with more flavor and taste than water can. For a vegetarian cheese soup, use vegetable broth instead (and skip the bacon topping at the end).
- All-Purpose Flour. Creates a roux when stirred into the butter used to sauté the vegetables. It thickens the soup without needing to use heavy cream, half-and-half, or whole milk.
- Cheddar Cheese. The classic! Use sharp cheddar for max flavor; you can get away with adding less without sacrificing flavor.
- Carrots. For hidden veggies, a lovely “cheesy” color, and a subtle sweetness. (If you enjoy carrots in your soup, give this Roasted Carrot Soup a try.)
How to Make Cheese Soup
Cook the Aromatics (photo 1). Sauté the vegetables and spices in melted butter in large saucepan or Dutch oven. Add the flour, cook until golden, then slowly stir in the milk.
Simmer (photo 2). Once the mixture has thickened, stir in the broth, add the potatoes, and bring to a boil on medium heat. Simmer until the vegetables are tender.
Puree (photo 3). Blend the soup until smooth.
Make It Cheesy (photo 4). Stir in the cheese until melted then garnish with chives, bacon, and additional cheddar cheese. Ladle into bowls and ENJOY!
What to Serve With Cheese Soup
- Bread. Try serving this cheese soup recipe with Crock Pot Bread or crusty No Knead Bread
- Green Salad. This simple Arugula Salad or Pear Salad are both great options.
- Cornbread. My Mexican Cornbread and Jalapeno Cornbread would be ideal for dunking into cheesy, creamy soup.
Cheese Soup Recipe
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Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion chopped
- 2 carrots, peeled and chopped (about 1 cup)
- 1 medium jalapeño seeded and diced, optional for a little heat
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- ¼ cup flour
- 1 cup nonfat milk
- 4 cups low sodium chicken or vegetable broth
- 3 medium Yukon gold potatoes peeled and chopped
- 1 ¾ cups freshly grated sharp cheddar cheese plus additional for serving
- Chopped fresh chives or green onions for serving
- Cooked and crumbled bacon for serving (use Oven Baked Bacon or Air Fryer Bacon for easy cooking methods)
Instructions
- Melt the butter in a large, deep stockpot or Dutch over medium-high heat. Add the onion and carrots and sauté until just beginning to soften; about 5 minutes. Add the jalapeno, garlic, salt, and cayenne pepper and cook the garlic is fragrant; about 30 seconds.
- Sprinkle the flour over the top of the vegetables, then cook for an additional minute until lightly golden and no white bits remain. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
- Stir in the broth, then add the chopped potato. Bring to boil, then partially cover and let simmer until the vegetables are tender, about 15 to 20 minutes. Stir from time to time and adjust the heat as needed so that you maintain a steady simmer (but not a full-on boil).
- Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender directly in the pot).
- Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with chives, bacon, and additional cheddar cheese.
Notes
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TO MAKE IN A SLOW COOKER: After Step 2, transfer the vegetable mixture to a 5-quart or larger crockpot. Add the chicken stock and potato. Cover and cook until the vegetables are tender, about 5 to 6 hours on low. Proceed with the recipe as directed.
- TO STORE: Leftover potato cheese soup may be refrigerated for up to 5 days in an airtight container.
- TO REHEAT: Warm gently on the stovetop or in the microwave (at a reduced power level) until steaming. Do not warm too quickly or the soup may separate.
- TO FREEZE: Potato cheese soup can be frozen for up to 3 months. For best results, allow the soup to cool completely before putting it in the freezer and defrost overnight in the fridge before warming. Note that dairy-based soups do tend to curdle and separate when frozen and thawed. If this bothers you, then I would not recommend freezing this soup.
