Like a cheesy potato soup recipe, it brings memories of family reunions, kitchens, and comfort food. This easy, cheesy potato soup recipe is one of those meals you find yourself making all the time.
Packed with creamy potatoes and melted cheeses, this dish is sure to please everyone, and it is straightforward enough to make for any occasion.
The best cheesy potato soup recipe is perfect for a weekday meal or a satisfying weekend indulgence.
Why you’ll love it
This cheese and potato soup recipe is a perfect balance: a creamy and cheesy sensation in the mouth from one side and soul-nourishing from the other, being approximately proper with potatoes.
This recipe is easy to prepare, leaving every spoonful feeling rich and indulgent. From a novice cook to a professional, anyone can whip up this easy potato soup recipe in no time, making it a great choice for hectic weeknights or lazy weekends.
Due to its versatile flavour combination, you can enjoy it as a starter or a hearty main dish. Serve it with crusty bread and a sprinkle of fresh herbs for an added touch of warmth and comfort.
It’s the combination of cheesy richness and soft potatoes that makes this ultimate comfort in a bowl; once you’ve tasted it, you’ll want to keep going back to it! It’s the ultimate cheesy potato soup recipe, sure to fill your heart with love!
How to make Cheesy Potato Soup Recipe
Recipe Overview
This cheesy potato soup recipe is everything you need in a comforting meal—rich, creamy, and easy to make! Packed with tender potatoes, sharp cheddar cheese, and a velvety broth, it’s a simple yet satisfying dish. Whether you’re serving it for a cosy dinner or a casual lunch, this soup is sure to be a hit.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Cuisine: American
- Course: Soup
- Difficulty Level: Easy
- Yield: Serves 4-6
- Calories per Serving: ~300-350
Equipment You’ll Need
Making this cheesy potato soup recipe is simple and doesn’t require any fancy equipment. Here’s what you’ll need to get started:
- Large Soup Pot or Dutch Oven
- Sharp Knife and Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Potato Peeler (Optional)
- Ladle
- Grater (for Cheese)
- Whisk (Optional)
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 sticks of celery, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 4 large Russet potatoes, peeled and diced
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Fresh chives, chopped for garnish
Instructions
- Sauté the Veggies: Start by heating the butter in a large pot over medium heat. Add the diced onion and celery, cooking for about 5 minutes until they are soft and translucent. Add the minced garlic and cook for another 1 minute, making the kitchen smell amazing!
- Make the roux: sprinkle the flour over the sautéed veggies and stir constantly for about 2 minutes to cook off the raw flour taste. This forms the base for a creamy soup.
- Add the liquids: Slowly pour in the chicken (or veggie) broth while stirring to prevent lumps. Once combined, add the Worcestershire sauce and bring to a simmer. Let it cook for 5 minutes, letting the broth thicken slightly.
- Add the Potatoes: Add the diced potatoes to the pot and continue to simmer for 15-20 minutes, or until the potatoes are tender. You can check the tenderness by poking a fork into a potato cube. If it goes in easily, they’re ready!
- Add the cream and cheese: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese has melted and the soup becomes creamy. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped chives. This adds a pop of colour and a slight crunch that complements the creamy soup.
Here are my secret tips for making perfect cheesy potato soup recipe
- For extra creaminess: Use whole milk or half-and-half instead of just heavy cream. This adds a pleasing balance between richness and smoothness without being too heavy.
- For a thicker soup: Mash a few of the potatoes in the pot before adding the cream and cheese. This creates a naturally thicker texture that’s still creamy.
- Cheese matters: Use good-quality sharp cheddar cheese. The flavour it adds is amazing! Avoid pre-shredded cheese, as it often contains anti-caking agents that can affect the soup’s texture.
- Make it in advance: This soup tastes better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—just make sure to let it cool completely before freezing.
Exciting Variations and Serving Ideas
- Add protein: If you’re looking to make this soup more filling, try adding cooked bacon bits, crumbled sausage, or ham. These additions elevate the soup and enhance its satisfaction.
- Veggie boost: Stir in some steamed broccoli for a cheesy broccoli potato soup. It’s a great way to add a bit of green and extra flavour.
- Serve with a side: This soup pairs wonderfully with a simple green salad or garlic bread. You can also serve it with a light sandwich for a balanced meal.
How to Store Soup Properly
Storing soup properly is essential for maintaining its flavour, texture, and overall freshness. To keep your cheesy potato soup (or any soup!) as tasty as when it was made, try these easy tips:
1. Let the Soup Cool Completely
Before storing your soup, let it cool to room temperature. This helps prevent condensation and keeps the soup from becoming watery or losing its texture. However, don’t leave it out for more Food should not be left out for more than 2 hours to avoid food safety risks. A good practice is to let it cool for about 30 minutes before transferring it to storage containers.
2. Use the Right Containers
- Airtight Containers: Transfer the soup into airtight containers. Glass jars or BPA-free plastic containers work excellently. For larger batches, use a container that holds enough soup without overcrowding it. This prevents air exposure and preserves the flavor.
- Freezer-Safe Containers: If you plan on freezing the soup, make sure to use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container, as liquids expand when frozen.
3. Refrigeration
- Storage in the Fridge: If you’re planning to eat the soup within a few days, store it in the fridge. It will stay fresh for up to 3–4 days. Ensure the container is tightly sealed to avoid contamination from other foods in the fridge and to keep the soup tasting fresh.
- Reheating: When reheating, do so on the stove or in the microwave, and stir frequently. You may need to add a bit more broth or cream to bring the soup back to its original consistency if it thickens in the fridge.
Pro Tip: If you like things spicy, add a little cayenne pepper or hot sauce to your cheesy potato soup recipe. The warmth of the spice and the richness of the cheese combine perfectly to give your soup a comforting and exciting kick.
Frequently Asked Questions
What kind of cheese do you use in potato soup?
The best cheese for potato soup is sharp cheddar cheese. It melts beautifully and adds a rich, tangy flavour, which makes the soup deliciously creamy.
What is the most important ingredient in soup?
The base of your soup is the most important. For this potato soup recipe, the combination of potatoes, broth, and cheese forms the perfect base for a comforting dish.
What is the best cheese to melt in soup?
For melting in soups, you can’t go wrong with cheddar cheese. Its meltability and creamy texture make it perfect for dishes like potato soup.
How can I make this soup spicier?
If you love a little heat, add a pinch of cayenne pepper or a dash of hot sauce. You can also stir in some diced jalapeños or red pepper flakes for a spicy kick!
Conclusion
There is something magical about being able to combine simplicity with incredible flavour in a cheesy potato soup.
This easy Cheesy potato soup recipe focuses on a few simple ingredients coming together for a creaminess that comforts every soul. It is the best cheesy potato soup recipe for those days when you want a tasty dish but have no time to invest in tricky steps.
With just a handful of items you likely already have in your pantry, you can whip up a hearty bowl of this delightful soup in no time. Perfect for a quick night’s dinner or a cosy weekend lunch, it promises to warm you from the inside out.
With quick preparation and minimal steps, you can almost immediately enjoy a bowl of comfort. This old-fashioned cheesy potato soup has remained a classic dish that you will forever choose to make.
Ingredients
Equipment
Method
- Sauté the Veggies: Start by heating the butter in a large pot over medium heat. Add the diced onion and celery, cooking for about 5 minutes until they are soft and translucent. Add the minced garlic and cook for another 1 minute, making the kitchen smell amazing!
- Make the roux: sprinkle the flour over the sautéed veggies and stir constantly for about 2 minutes to cook off the raw flour taste. This forms the base for a creamy soup.
- Add the liquids: Slowly pour in the chicken (or veggie) broth while stirring to prevent lumps. Once combined, add the Worcestershire sauce and bring to a simmer. Let it cook for 5 minutes, letting the broth thicken slightly.
- Add the Potatoes: Add the diced potatoes to the pot and continue to simmer for 15-20 minutes, or until the potatoes are tender. You can check the tenderness by poking a fork into a potato cube. If it goes in easily, they’re ready!
- Add the cream and cheese: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese has melted and the soup becomes creamy. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped chives. This adds a pop of colour and a slight crunch that complements the creamy soup.
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