Easy Cheesy Potato Soup – Cozy, Creamy, and Comforting
This Easy Cheesy Potato Soup is the kind of meal you make when you want something warm, simple, and satisfying. It’s rich, creamy, and full of cheesy goodness, with tender potatoes in every bite. No fancy ingredients, no complicated steps—just honest, cozy comfort food.
It’s perfect for busy weeknights, lazy weekends, or whenever you need a bowl of something soothing. Make a big pot and watch it disappear.
Easy Cheesy Potato Soup - Cozy, Creamy, and Comforting
Ingredients
Method
- Prep the potatoes. Peel and dice into 1/2-inch cubes for quick, even cooking. Rinse briefly to remove excess starch.
- Cook the aromatics. In a large pot, melt the butter over medium heat.Add onion and a pinch of salt. Cook 5–6 minutes until soft, then add garlic and cook 30 seconds more.
- Make the roux. Sprinkle in the flour and stir until it coats the onions. Cook 1–2 minutes to remove the raw flour taste.
- Add broth and potatoes. Slowly whisk in the broth to avoid lumps.Add the diced potatoes and bring to a gentle boil, then reduce to a simmer.
- Simmer until tender. Cook 12–15 minutes, stirring occasionally, until the potatoes are fork-tender. Don’t let it boil hard.
- Add the dairy. Stir in milk or half-and-half. Warm through over low heat.Taste and season with salt, pepper, and paprika if using.
- Thicken to your liking. For a thicker soup, mash some potatoes in the pot with a potato masher or blend a cup of the soup and return it.
- Add the cheese. Turn heat to low. Add cheddar a handful at a time, stirring until melted before adding more. Avoid boiling after cheese goes in.
- Finish with sour cream. Stir in sour cream for extra tang and silkiness.Adjust seasoning again.
- Serve. Ladle into bowls and top with green onions, bacon, extra cheese, or a crack of black pepper.
Why This Recipe Works
This soup strikes the right balance of creamy and chunky, so you get velvety broth with bites of tender potato. A quick roux thickens the soup without making it heavy, and the cheese melts in smoothly for that classic, comforting flavor.
Sautéed onion, garlic, and a little butter build a deep, savory base. And because it’s mostly pantry basics, it’s affordable and easy to throw together anytime.
What You’ll Need
- Potatoes: 2 pounds, peeled and diced (Yukon Gold or Russet)
- Butter: 4 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- All-Purpose Flour: 1/4 cup (for thickening)
- Chicken or Vegetable Broth: 4 cups
- Milk or Half-and-Half: 2 cups (for extra creaminess)
- Cheddar Cheese: 2 cups, freshly grated
- Sour Cream: 1/2 cup (optional, for tang and richness)
- Salt and Black Pepper: to taste
- Paprika or Smoked Paprika: 1/2 teaspoon (optional)
- Green Onions or Chives: for garnish
- Bacon: 4–6 slices, cooked and crumbled (optional but delicious)
How to Make It
- Prep the potatoes. Peel and dice into 1/2-inch cubes for quick, even cooking. Rinse briefly to remove excess starch.
- Cook the aromatics. In a large pot, melt the butter over medium heat.
Add onion and a pinch of salt. Cook 5–6 minutes until soft, then add garlic and cook 30 seconds more.
- Make the roux. Sprinkle in the flour and stir until it coats the onions. Cook 1–2 minutes to remove the raw flour taste.
- Add broth and potatoes. Slowly whisk in the broth to avoid lumps.
Add the diced potatoes and bring to a gentle boil, then reduce to a simmer.
- Simmer until tender. Cook 12–15 minutes, stirring occasionally, until the potatoes are fork-tender. Don’t let it boil hard.
- Add the dairy. Stir in milk or half-and-half. Warm through over low heat.
Taste and season with salt, pepper, and paprika if using.
- Thicken to your liking. For a thicker soup, mash some potatoes in the pot with a potato masher or blend a cup of the soup and return it.
- Add the cheese. Turn heat to low. Add cheddar a handful at a time, stirring until melted before adding more. Avoid boiling after cheese goes in.
- Finish with sour cream. Stir in sour cream for extra tang and silkiness.
Adjust seasoning again.
- Serve. Ladle into bowls and top with green onions, bacon, extra cheese, or a crack of black pepper.
How to Store
Let the soup cool until just warm, then store in an airtight container. It keeps in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring often, and add a splash of milk or broth if it thickens.
This soup is not ideal for freezing because dairy can separate and potatoes can become grainy.
If you must freeze, skip the cheese and sour cream, freeze the base, and add dairy when reheating.
Health Benefits
- Potatoes: A good source of potassium, vitamin C, and fiber (especially if you leave some skin on).
- Protein and calcium: Cheese and milk add calcium and a bit of protein for a more satisfying meal.
- Customizable: You can lighten it with low-fat milk, reduce cheese, or add vegetables like broccoli or cauliflower for extra nutrients.
- Comfort without excess: Portion control and smart toppings (like herbs instead of bacon) can keep it balanced.
Common Mistakes to Avoid
- Boiling after adding cheese: High heat can cause the cheese to separate and turn grainy. Keep it low and gentle.
- Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting. Freshly grate your cheese.
- Skipping the roux: Without it, the soup can be thin or rely on heavy cream.
The roux gives body without heaviness.
- Cutting potatoes too large: Big chunks cook unevenly and take longer. Keep them bite-sized.
- Underseasoning: Potatoes soak up salt. Taste and adjust at the end.
Recipe Variations
- Loaded Baked Potato Style: Add crispy bacon, extra cheddar, green onions, and a dollop of sour cream on top.
- Broccoli Cheddar Twist: Stir in steamed chopped broccoli in the last 5 minutes for a veggie boost.
- Smoky Southwest: Add smoked paprika, a pinch of chili powder, and top with corn and cilantro.
- Ham and Potato: Stir in diced cooked ham at the end for extra protein and flavor.
- Creamy Cauliflower Blend: Replace half the potatoes with cauliflower for a lighter, lower-carb version.
- Gluten-Free: Skip the flour and thicken by blending some of the soup or using a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
- Vegetarian: Use vegetable broth and skip bacon; add a dash of soy sauce or miso for depth.
FAQ
Can I use Russet potatoes instead of Yukon Gold?
Yes.
Russets get softer and creamier, which makes the soup extra smooth. Yukon Golds hold their shape better and give a buttery texture, so pick based on your preference.
How do I prevent the cheese from clumping?
Turn the heat to low, add the cheese gradually, and stir constantly. Use freshly grated cheese and avoid boiling after the cheese goes in.
Can I make this in a slow cooker?
Yes.
Cook potatoes, onion, garlic, and broth on low for 6–7 hours or high for 3–4. Make a quick butter-flour roux on the stove, stir it in, then add milk and cheese at the end on low until melted.
How can I make it lighter?
Use low-fat milk, reduce the cheese by one-third, and skip the sour cream. You can also blend part of the soup for natural creaminess without extra dairy.
What cheese works best?
Sharp cheddar gives the most flavor, but mild cheddar melts smoothly.
A mix of cheddar and Monterey Jack or Colby is great too. Avoid aged cheeses that don’t melt well.
How can I thicken the soup without flour?
Mash some potatoes in the pot or blend a portion of the soup. You can also use a cornstarch slurry added at a simmer and stir until thickened.
What if my soup is too thick?
Stir in warm milk or broth a little at a time until it reaches your desired consistency.
Taste and adjust seasoning afterward.
Can I add protein?
Absolutely. Stir in cooked bacon, ham, shredded rotisserie chicken, or even browned sausage at the end.
Wrapping Up
Easy Cheesy Potato Soup is comfort in a bowl—simple to make, budget-friendly, and always satisfying. With a few pantry staples and a handful of cheese, you can put a cozy dinner on the table fast.
Customize it with toppings and mix-ins, or keep it classic and let the creamy, cheesy goodness shine. Either way, it’s a keeper for your weeknight rotation and chilly days alike.
