When the weather turns cold and you want something that warms you from the inside out, Creamy Cheesy Potato Soup is the answer. It’s rich, smooth, and packed with flavor from buttery potatoes, melted cheese, and creamy broth. Every bite feels indulgent but familiar — like the soups your mom made on the weekends, only even better.
The first time I made this soup, it was one of those evenings when everyone wanted comfort food. I had a few potatoes, some cheddar, and a splash of cream — so I threw them together and hoped for the best. The result was pure magic: silky, cheesy, and perfectly hearty. Now it’s one of those recipes that’s always on repeat, right next to my Cheesy Ham and Potato Soup and Cheddar Broccoli Potato Soup.
Creamy Cheesy Potato Soup
Ingredients
Equipment
Method
- In a large pot, add diced potatoes, onion, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer 10–12 minutes until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Cook for 3–4 minutes, stirring, until it thickens slightly.
- Pour the cream mixture into the pot with potatoes. Stir in heavy cream and cook 5 minutes. For a smoother soup, blend half of it using an immersion blender or mash gently.
- Lower the heat and stir in cheddar cheese until melted and creamy. Season with salt, pepper, and paprika.
- Ladle into bowls and top with bacon, green onions, or more cheese. Serve with bread.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Creamy Cheesy Potato Soup
This soup is creamy, flavorful, and surprisingly simple to make. It’s ready in under 40 minutes and uses pantry staples you probably already have. The texture is thick and hearty, making it perfect on its own or as a side dish.
If you love cozy recipes like my White Lasagna Soup or Crack Chicken & Rice Soup, this one will fit right into your comfort food rotation.
Ingredients You’ll Need
For the Soup:
- 4 large potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
Optional Toppings:
- Cooked bacon crumbles
- Chopped green onions
- Shredded cheese or sour cream
If you love rich, creamy dishes, try my Creamy Parmesan Pasta Soup — it’s another family favorite with a similar cozy feel.
How to Make Creamy Cheesy Potato Soup
Step 1: Cook the Potatoes
In a large pot, add diced potatoes, onion, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer 10–12 minutes until potatoes are tender.
Step 2: Make the Cream Base
In a separate pan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Cook for 3–4 minutes, stirring, until it thickens slightly.
Step 3: Combine and Blend
Pour the cream mixture into the pot with potatoes. Stir in heavy cream and cook 5 minutes. For a smoother soup, blend half of it using an immersion blender (or mash lightly with a potato masher).
Step 4: Add Cheese
Lower the heat and stir in cheddar cheese until melted and creamy. Season with salt, pepper, and paprika.
Step 5: Serve and Garnish
Ladle into bowls and top with bacon, green onions, and extra cheese. Serve warm with Garlic Herb Dinner Rolls or Christmas Bread Recipe.
If you love easy, hearty dinners, this one’s as simple as my Hearty Pasta Fagioli Soup.
Tips for Perfect Creamy Cheesy Potato Soup
- Use starchy potatoes: Russets or Yukon Golds make the creamiest texture.
- Add cheese off the heat: Keeps the soup smooth and prevents clumping.
- Control thickness: Add extra broth for a lighter soup or mash more potatoes for a thicker one.
- Save time: Use leftover mashed potatoes to make it even faster.
These small tricks are the same ones that make my French Onion Ground Beef so comforting and full of flavor.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze without the cheese and cream, then add them when reheating for best texture.
Reheating: Warm slowly over medium-low heat, stirring often. Add a splash of milk if it thickens too much.
Like my Cabbage Detox Soup, this one reheats beautifully — it might even taste better the next day.
Flavor Variations
- Loaded Potato Soup: Add bacon, sour cream, and green onions.
- Broccoli Cheddar Version: Stir in chopped cooked broccoli with the cheese.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes.
- Smoky Flavor: Use smoked cheddar or add a dash of liquid smoke.
If you love recipes you can easily tweak, this one’s as flexible as my Cheesy Broccoli Rice Casserole.
Frequently Asked Questions
1. Can I use shredded hash browns instead of fresh potatoes?
Yes — it’s a great shortcut! Use about 4 cups frozen hash browns.
2. Can I make this vegetarian?
Definitely. Just use vegetable broth instead of chicken broth.
3. Can I use pre-shredded cheese?
It’s best to grate your own — pre-shredded cheese doesn’t melt as smoothly.
4. How can I make it lighter?
Use half-and-half instead of heavy cream and reduce the cheese slightly.
The Final Bite
This Creamy Cheesy Potato Soup is everything comfort food should be — rich, creamy, and packed with cozy flavor. It’s easy enough for weeknights but satisfying enough to serve guests. Every spoonful is full of cheesy goodness and buttery potato perfection.
Serve it with crusty bread or my No-Knead Dutch Oven Bread for a meal that’ll warm your heart and fill your kitchen with smiles.