This lusciously creamy Potato Cheese Soup 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. The next time you need an easy, comforting meal, this is your recipe!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
A comfort food soup made lighter.
This potato cheese soup is everything a soul-soothing soup should be:
- 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 cheesy potato 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.
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 potato cheese soup recipe is the one you choose!
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 soup. 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 potato 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.)
My Tips for Perfect Potato Soup
Here are some tips and swaps to help you adapt this cheesy potato soup to your own tastes!
- Switch Up the Veggies. You can swap the carrots for an equal amount of other seasonal root vegetables like parsnips, rutabagas, or turnips. It’s a great way to sneak in other nutritious vegetables to picky eaters under the friendly guise of cheese.
- Pureeing: You Have Options! You can either puree the soup in a high-powered blender or food processor. This will give you the smoothest, silkiest potato cheese soup. You can also use an immersion blender to blend the soup right in your pot for easier clean-up. Your soup will be a little less smooth this way, but the trade-off in fewer dishes to wash is usually worth it for me!
- Adjust the Consistency. If you would like your soup to be a little thicker, you can make a simple slurry with a few tablespoons of cornstarch and water (or chicken broth) and mix it in the soup while it simmers. Within a few minutes, it should thicken up. For a thinner soup, you can gradually add extra chicken broth or nonfat milk to the soup until it reaches your desired thickness.
More Potato Soup Love
- Make this Crockpot Potato Soup when you have time to prep ahead!
- No time to prep ahead? Then Instant Pot Potato Soup is the answer!
- This Vegan Potato Soup is perfect when you want to skip the cheese and dairy.
- Potato Leek Soup is spring in a bowl!
Potato Cheese Soup
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 6 servings
This potato cheese soup is thick, creamy, and loaded with cheddar flavor, all with no heavy cream! The perfect easy comfort meal.
email me the recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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
-
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.
Nutrition
Serving: 1(of 6)Calories: 310kcalCarbohydrates: 28gProtein: 16gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgPotassium: 706mgFiber: 3gSugar: 5gVitamin A: 3972IUVitamin C: 23mgCalcium: 320mgIron: 2mg
email me the recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
