There’s nothing better than a warm bowl of Creamy Potato Cheese Soup when you’re craving something cozy and comforting. This easy homemade potato soup is made with tender Yukon Gold potatoes, sharp cheddar cheese, onion, garlic, milk, and cream for a rich and creamy soup that comes together right on the stovetop.
The best part is that you can make this potato soup as chunky or creamy as you like. Blend just a small portion to leave plenty of potato pieces, or blend more for an extra-smooth and creamy texture. Finish each bowl with crispy bacon, shredded cheddar, and fresh chives for the perfect cold-weather dinner.
Why You’ll Love This Creamy Potato Cheese Soup
This recipe is simple enough for a weeknight but still has all the flavor of a classic restaurant-style potato soup. Yukon Gold potatoes naturally have a buttery texture, while extra-sharp cheddar gives the soup plenty of cheesy flavor without requiring a long list of ingredients.
You’ll also love that this recipe is easy to customize. Leave it chunky, make it completely creamy, skip the heavy cream for a lighter soup, or pile on your favorite toppings.
Ingredients You’ll Need
Yukon Gold potatoes: These potatoes have a naturally creamy, buttery texture that works perfectly in potato soup.
Extra-sharp cheddar cheese: Adds plenty of rich cheese flavor. Freshly shredded cheese will melt more smoothly than pre-shredded cheese.
Butter: Used to sauté the onion and adds richness to the soup.
Yellow onion: Creates a savory base without overpowering the potatoes.
Garlic: Adds another layer of flavor to the soup.
Chicken broth: Cooks the potatoes while adding more flavor than water alone.
Milk: Gives the soup its creamy consistency.
Heavy cream: Optional, but highly recommended if you want an extra-rich and creamy potato soup.
Salt and black pepper: Keep the seasoning simple and allow the potato and cheddar flavors to stand out.
Bacon and chives: The perfect finishing toppings for creamy potato cheese soup.
How to Make Creamy Potato Cheese Soup
Start by melting the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Add the minced garlic and cook briefly until fragrant.
Add the peeled and diced Yukon Gold potatoes along with the chicken broth. Bring everything to a boil, then reduce the heat and simmer for about 12–14 minutes, or until the potatoes are fork-tender.
Once the potatoes are cooked, blend the soup to your preferred consistency. An immersion blender makes this especially easy because you can blend everything directly in the pot. Blend only a portion for a thick soup with chunks of potato or continue blending for a smoother consistency.
Stir in the milk and heavy cream and gently heat the soup without allowing it to boil. Season with salt and freshly ground black pepper.
Add 1 cup of shredded extra-sharp cheddar cheese and stir until completely melted and incorporated into the soup.
Ladle into bowls—or bread bowls for an extra cozy meal—and finish with the remaining cheddar cheese, crispy crumbled bacon, and fresh chives.
How to Make Potato Soup Creamy Without Making It Too Thick
The potatoes themselves help thicken this soup, so there’s no need to add flour or cornstarch. Blending some of the cooked potatoes releases their starch and naturally creates a thick, creamy consistency.
For a chunky potato soup, give the soup just a few pulses with an immersion blender. For a smoother soup, continue blending until you reach your desired consistency.
If the finished soup becomes thicker than you prefer, simply stir in a little additional chicken broth or milk.
Tips for the Best Cheesy Potato Soup
Use freshly shredded cheese whenever possible. Bagged shredded cheese often contains anti-caking ingredients that can prevent it from melting as smoothly.
Keep the heat low once you add the milk, cream, and cheese. Boiling dairy-based soups can cause them to separate or develop a grainy texture.
Make sure your potatoes are completely tender before blending. Yukon Gold potatoes should easily break apart when pierced with a fork.
Finally, add the cheese gradually and stir until it melts before adding more. This helps create a smooth and creamy cheese soup.
Creamy Potato Cheese Soup
Ingredients
Method
- Melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, then add the garlic and cook until fragrant.
- Add the potatoes and chicken broth. Bring to a boil, reduce the heat, and simmer for 12–14 minutes, or until the potatoes are tender.
- Blend as much or as little of the soup as you want, depending on whether you prefer it chunky or creamy, then return it to the pot.
- Stir in the milk and heavy cream and heat gently without boiling. Season with salt and pepper. Stir in 1 cup of the cheddar cheese until melted.
- Ladle the soup into bowls or bread bowls and finish with the remaining cheddar cheese, crumbled bacon, and chopped chives.
Notes
What to Serve With Potato Cheese Soup
This soup is filling enough to serve on its own, especially when topped with bacon and cheese. For an even heartier meal, serve it with crusty bread, homemade dinner rolls, garlic bread, or a simple side salad.
You can also serve it inside a bread bowl for a restaurant-style potato soup at home.
Topping Ideas
Crispy bacon, extra shredded cheddar, and chopped chives are my favorite combination, but you can easily turn this into a loaded potato soup.
Try adding sour cream, green onions, freshly cracked black pepper, additional cheese, or even a little hot sauce.
Storage & Reheating
Store leftover Creamy Potato Cheese Soup in an airtight container in the refrigerator for 3–4 days.
Reheat it slowly on the stovetop over medium-low heat, stirring frequently. Avoid bringing it to a hard boil because this can cause the dairy to separate.
The soup will naturally thicken as it sits in the refrigerator. Add a splash of milk or chicken broth while reheating until it reaches your preferred consistency.
Individual portions can also be reheated in the microwave in short intervals, stirring between each one.
Freezing Instructions
Creamy potato soups aren’t the best candidates for freezing because both potatoes and dairy can change texture after being frozen and thawed. The potatoes may become slightly grainy while the milk, cream, and cheese can separate.
For the best texture, I recommend enjoying this soup fresh or refrigerated.
If you do want to freeze leftovers, allow the soup to cool completely and transfer it to an airtight freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently over low heat, stirring frequently to help bring the soup back together.
Frequently Asked Questions
What are the best potatoes for potato soup?
Yukon Gold potatoes are an excellent choice because they have a naturally buttery flavor and creamy texture. They also hold their shape well enough to leave some potato chunks in the finished soup.
Do I have to peel the Yukon Gold potatoes?
No. Yukon Gold potatoes have relatively thin skins, so you can leave them on if you prefer a more rustic potato soup. Peeling them will give you a smoother finished texture.
How do I thicken potato cheese soup?
Blend more of the cooked potatoes. The starch from the potatoes naturally thickens the broth without requiring flour or cornstarch.
Can I make this potato soup without heavy cream?
Yes. The heavy cream is optional. You can make the soup with just milk for a slightly lighter consistency. If you want it richer, add the heavy cream as written.
Why isn’t my cheddar cheese melting smoothly?
Pre-shredded cheese can contain anti-caking ingredients that affect how smoothly it melts. For the creamiest soup, shred a block of cheddar yourself and add it over gentle heat.
Can I make Creamy Potato Cheese Soup ahead of time?
Yes. Make the soup as directed, cool it, and refrigerate it in an airtight container. Reheat it gently when you’re ready to serve. You may need to add a splash of milk or broth because the soup will thicken as it sits.
The Perfect Cozy Potato Soup
This Creamy Potato Cheese Soup is everything you want in an easy comfort-food dinner: tender potatoes, creamy broth, plenty of sharp cheddar, and crispy bacon on top. It’s simple enough for a weeknight and cozy enough to make all soup season long.
Serve it with warm bread, load it up with your favorite toppings, and you’ve got an easy homemade dinner everyone will want another bowl of.
This was so creamy and comforting! I loved the sharp cheddar with the Yukon Gold potatoes. The bacon and chives on top made it even better.