Go Back
Creamy potato cheese soup made with Yukon Gold potatoes and sharp cheddar cheese topped with crispy bacon, shredded cheddar, and fresh chives.

Creamy Potato Cheese Soup

5 from 1 vote
This Creamy Potato Cheese Soup is rich, cheesy, and loaded with tender Yukon Gold potatoes. Finished with sharp cheddar, crispy bacon, and fresh chives, it’s an easy and comforting homemade soup perfect for soup season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1/2 cup yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups Yukon Gold potatoes peeled and cut into 1/2-inch chunks
  • 14 oz chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream optional
  • 1/2 tsp freshly ground black pepper
  • 1 1/4 cups shredded extra-sharp cheddar cheese divided
  • Salt to taste
  • Crumbled bacon for garnish
  • Chopped chives for garnish

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle the soup into bowls or bread bowls and finish with the remaining cheddar cheese, crumbled bacon, and chopped chives.

Notes

For a chunkier potato soup, only blend a small portion of the potatoes. For a smoother, creamier soup, blend most or all of the soup before adding the milk, cream, and cheese.
Freshly shredded extra-sharp cheddar will melt more smoothly than pre-shredded cheese.
The heavy cream is optional, but it will make the soup richer and creamier.
Avoid boiling the soup after adding the dairy and cheese. Keep it over gentle heat and stir until the cheese has melted.