Cheesy Potato Soup Recipe
My cheesy potato soup is made from scratch and tastes like it came from a restaurant! I created this recipe back in college when my husband and I first got married. It’s perfect for cold winter days, meatless Fridays during Lent, and even on Saint Patrick’s Feast Day. I hope you love this soup as much as we do!
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A big bowl of this cheesy potato soup hits the spot on cold wintery days. I love serving it with some kind of garlic sourdough bread. My husband’s pick is quick sourdough garlic toast, and mine is sourdough garlic knots. You can’t beat a creamy, cheesy soup with a side of bread!
Inspiration Behind My Cheesy Potato Soup Recipe
This recipe was the second one published here on the blog. I developed it back in college without a plan to share it anywhere.
I simply wrote what I used and did without measurements on a scrap piece of paper and shoved it in a drawer. Fast-forward a few years, after college graduation and a move to Tennessee, and I found that piece of paper right around the time I started this blog.
It’s been a comfort staple in our home for many years, and that’s how I knew it needed to be one of the firsts here on Plum Branch Home. I hope you love it just as much as we do!
Why We Love This Soup and Think You Will To
- Cozy Winter Meal: It’s so warm, creamy, and cheesy!
- Perfect for Saint Patrick’s Feast Day: This is a great Irish meal to celebrate Saint Patrick’s Feast Day! You could serve it alongside homemade beer bread to make it even more special.
- Wholesome Ingredients: Each ingredient is wholesome, especially when using homemade chicken stock or one with clean-ingredients.
- Great for Fridays During Lent: This meatless soup recipe is perfect for meatless Fridays during the Lenten season.
- Easy Potato Soup Recipe: This recipe is simple, no-fuss, and beginner-friendly!
My Tips For Making Cheddar Cheese Potato Soup
- Read the entire recipe before you get started so you know what to expect.
- Try to slice the potatoes about the same size so they cook evenly.
- Shred your own cheese at home rather than buying pre-shredded. It melts so much better in soup, and you eliminate all those anti-caking additives.
- Let the soup simmer for 10 to 15 minutes after putting everything into the pot. It helps thicken the soup slightly and allows the potatoes to absorb all the delicious flavors.
Best Potatoes for Potato Soup
I always recommend russet potatoes, and I like to get organic ones. Yukon Golds work really well in potato soup, too, but they need a few extra minutes when cooking.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- avocado oil: or you can use olive oil
- yellow onion, finely diced: a white onion works well too
- all-purpose flour: I use organic, unbleached but you can use regular
- salted butter: I use grass-fed butter but you can use any
- salt-free chicken broth: I like to use homemade but you can use any
- medium-large russet potatoes: Yukon Golds also work well
- dried thyme: this adds the perfect flavor paired with the cheese
- garlic powder: salt-free is best
- ground black pepper: this adds such good flavor
- sea salt: this is a more wholesome option for salt
- half and half: you can use regular milk if desired or homemade cashew cream
- mild cheddar cheese: medium cheddar works great too
- distilled white vinegar: organic is best
Variations
- Add bacon for a heartier soup
- Use gouda cheese instead for a creamier texture
- Add fresh garlic for a more garlicky falvor
- Add more thyme for a stronger herb flavor
- You can use vegetable broth instead of chicken
Helpful Kitchen Tools for this Recipe
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How to Make Cheesy Potato Soup
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Rinse, pat dry, peel, and slice potatoes into small cubes (about 1/2 – 1 inch).
Rinse cubed potatoes with water twice, draining water both times to remove excess starch.
Place rinsed potato cubes into a medium-sized pot and fill with water until potatoes are completely submerged with about 1/2″ of water above them. Bring to a boil, turn down heat to low-medium, cover, and cook for 12-16 minutes or until potatoes are soft and tender (the size of potato cubes will vary the cook time).
Take off heat, drain water, and place potatoes in a bowl. Set aside for now.
Using the same pot, add avocado oil and diced onion (finely dice if you haven’t already). Cook over medium heat for 3-4 minutes, stirring occasionally to prevent burning, until onions are soft.
Add butter to pot and stir until melted, over medium heat.
Turn heat to low and add flour to melted butter and onion mixture. Stir to form a thick paste, we are making a roux for thickening. Cook for 1-2 minutes, stirring occasionally.
Add chicken broth to pot and whisk over medium heat until all clumps of roux are gone and smooth. This will take a minute or two.
Once smooth, add cooked potatoes, thyme, garlic, pepper, salt, half and half, shredded cheese, and vinegar. Stir to combine and bring to a simmer over low-medium heat for 10-15 minutes. Stir occasionally, the soup will thicken as it warms.
If desired, smash a few of the potatoes into the soup for an even thicker consistency. Take off heat and enjoy!
Our Favorite Way to Enjoy Homemade Potato Soup
My husband and I love eating this soup by itself or with homemade sourdough garlic bread. It’s such a delicious pairing!
Sides to Serve with Potato Soup
- For a light and fresh side try my Italian Chopped Salad (Inspired by Olive Garden!) or my Old Fashioned Cucumber and Onion Salad.
- If you’re looking for a delicious sourdough bread side try my Sourdough Hawaiian Rolls, Cheesy Sourdough Garlic Pull Apart Bread, or my Sourdough Garlic Knots
- For a Southern-style side try my Sourdough Angel Biscuit or my Honey Sourdough Cornbread
How to Store Leftovers
I like to store leftovers in a glass, airtight container once cooled. It’ll last for 2 days in the fridge.
Freezing and Thawing Instructions
You can freeze potato soup in a glass, airtight, freezer-safe container (I like Pyrex) once it’s completely cooled. It’ll last in the freezer up to 3 months.
When you’re ready to enjoy it, you can either thaw it overnight in the fridge or place it in a turned-off, cold oven and warm it from frozen. Important: Never place a frozen glass dish in a hot oven, or it will burst. After thawing, potato soup can have a grainy texture and/or separation from the dairy.
My Favorite Way to Reheat Cheesy Potato Soup
I love placing these stew leftovers in the oven or back in a pot to reheat until warm. Either option keeps the flavors and texture much better than using a microwave.
Frequently Asked Questions
Sure! That would be delicious.
Yes, you can, but after thawing, it may separate from the dairy or have a slight gritty texture. Either way, it’ll still taste good.
More Creamy Soups Made From Scratch
If you’re looking for more wholesome from-scratch soups, try a few of these:
- Creamy Parmesan Italian Sausage Soup
- Creamy Cajun Chicken Soup
- Creamy Chicken Gnocchi Soup
- Savory Pumpkin Chicken Soup
- Creamy Vegetable Chowder
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Recipe
Cheesy Potato Soup
Ingredients
- 1 Tbsp avocado oil (or olive oil)
- 1/2 yellow onion, finely diced (or white onion)
- 1/3 cup all-purpose flour
- 2 Tbsp salted butter
- 2 cups salt-free chicken broth or vegetable broth (I use homemade but you can use any)
- 2 medium-large russet potatoes
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder (salt-free)
- 1 tsp ground black pepper
- 2 tsp sea salt
- 1 cup half and half (or cashew cream or regular milk, it just won't be as creamy)
- 2 cups mild cheddar cheese
- 2 tsp distilled white vinegar (organic is best)
Instructions
- Rinse, pat dry, peel, and slice potatoes into small cubes (about 1/2 – 1 inch).
- Rinse cubed potatoes with water twice, draining water both times to remove excess starch.
- Place rinsed potato cubes into a medium-sized pot and fill with water until potatoes are completely submerged with about 1/2" of water above them. Bring to a boil, turn down heat to low-medium, cover, and cook for 12-16 minutes or until potatoes are soft and tender (the size of potato cubes will vary the cook time).
- Take off heat, drain water, and place potatoes in a bowl. Set aside for now.
- Using the same pot, add avocado oil and diced onion (finely dice if you haven't already). Cook over medium heat for 3-4 minutes, stirring occasionally to prevent burning, until onions are soft.
- Add butter to pot and stir until melted, over medium heat.
- Turn heat to low and add flour to melted butter and onion mixture. Stir to form a thick paste, we are making a roux for thickening. Cook for 1-2 minutes, stirring occasionally.
- Add chicken broth to pot and whisk over medium heat until all clumps of roux are gone and smooth. This will take a minute or two.
- Once smooth, add cooked potatoes, thyme, garlic, pepper, salt, half and half, shredded cheese, and vinegar. Stir to combine and bring to a simmer over low-medium heat for 10-15 minutes. Stir occasionally, the soup will thicken as it warms.
- If desired, smash a few of the potatoes into the soup for an even thicker consistency. Take off heat and enjoy!