This Cheesy Potato Soup is a warm hug in a bowl! With creamy potatoes and melted cheese, it’s super comforting on chilly days.
Every spoonful makes me smile—it’s just that good! I love to top it with crispy bacon bits and fresh chives for a fun crunch. Yum!
Key Ingredients & Substitutions
Potatoes: I love using Russet potatoes for their creamy texture. If you’re in a pinch, Yukon Golds work well too! They have a naturally buttery flavor, making your soup even more delicious.
Bacon: While bacon adds flavor, you can skip it for a vegetarian version or use turkey bacon for a lighter option. Smoked paprika can give you that smoky taste if you want to keep it meat-free.
Cheese: Sharp cheddar is my favorite for the rich flavor. If you’re looking for a lighter option, try reduced-fat cheese, or even a dairy-free cheddar if you’re vegan. For extra creaminess, mozzarella is fantastic!
Heavy Cream: If you want to lighten it up, half-and-half or whole milk are good substitutes, though they will change the creaminess a bit. You can also use coconut milk for a dairy-free alternative.
How Do I Make Sure My Soup Is Creamy Without Lumps?
Creating a smooth and creamy soup is all about the roux and how you incorporate the broth. Follow these steps:
- When you add the flour to the butter mixture, make sure to cook it long enough (about 1-2 minutes) to get rid of the raw flour taste and help it blend smoothly.
- Gradually whisk in the chicken broth, starting with a little to make a paste, then slowly adding more while whisking to avoid lumps.
- For extra creaminess, you can blend a portion of the soup with an immersion blender, but keep some chunks for texture!
By taking your time with the roux and whisking well, you will create a velvety soup that’s sure to impress!
Cheesy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 5 cups peeled and diced potatoes (about 4 medium)
- 4 slices bacon
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese (optional for extra creaminess)
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter
- Salt and black pepper, to taste
- 1/2 tsp dried thyme (optional)
- 1/4 cup chopped green onions (scallions), for garnish
- Additional shredded cheddar cheese, for garnish
How Much Time Will You Need?
This delicious cheesy potato soup takes about 15 minutes of prep time and 30 minutes of cooking time, which totals about 45 minutes before you get to enjoy a warm bowl of goodness!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon slices over medium heat until they’re crispy. Once cooked, remove the bacon and let it drain on paper towels. Once it’s cool, chop it into small pieces. Keep the bacon fat in the pot; this adds great flavor!
2. Sauté the Veggies:
Add the butter to the pot with the bacon fat and melt it over medium heat. Then, toss in the chopped onion, cooking it until it’s soft and translucent, around 3-4 minutes. Next, add in the minced garlic and sauté for an additional minute until it becomes fragrant.
3. Make the Roux:
Sprinkle in the flour and stir for about 1-2 minutes. This will create a roux, which helps to thicken your soup. Keep stirring to avoid any lumps!
4. Add the Potatoes and Broth:
Gradually whisk in the chicken broth until the mixture is smooth. Add the diced potatoes and, if you like, the dried thyme. Bring the pot to a gentle boil, then reduce the heat to simmer for about 15-20 minutes until the potatoes are tender.
5. Mash for Texture:
Use a potato masher or an immersion blender to blend some of the potatoes, leaving some chunks for texture. This gives the soup a hearty feel while keeping it creamy!
6. Stir in Cream and Cheese:
Now it’s time for the creamy goodness! Stir in the heavy cream along with the shredded cheddar and mozzarella cheeses (make sure to reserve a little cheddar for topping later). Keep stirring until the cheeses are melted and the soup is beautifully creamy. If it’s too thick, just add a splash more broth or cream!
7. Season to Taste:
Add salt and black pepper to your liking. Taste your soup and adjust the seasoning as desired.
8. Serve and Enjoy:
Ladle the hot soup into bowls and top with crispy bacon pieces, chopped green onions, and extra shredded cheddar cheese. It’s perfect alongside some warm, crusty bread for dipping!
Enjoy this cozy, cheesy, and comforting potato soup—it’s sure to warm you up from the inside out!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes create a creamy texture, you can also use Yukon Golds for their buttery flavor. Avoid waxy potatoes like red or white, as they won’t yield the same creaminess.
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. You might also try adding sautéed mushrooms for an extra depth of flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or cream to restore the creamy texture.
Can I Freeze Cheesy Potato Soup?
Yes, this soup can be frozen! Allow it to cool completely before transferring it to freezer-safe containers. It will last up to 3 months in the freezer. To reheat, thaw in the refrigerator overnight and then warm on the stove, adding a bit of liquid if needed.
