Fill up on a bowl of cheesy potato soup. This super creamy soup is the ultimate comfort food and great to warm up with on a cold day.
Warm up with a bowl of hearty, cheesy potato soup. This recipe is excellent for a filling lunch or a simple dinner. You might as well double the recipe and make an extra batch, as you’ll want to eat it every day of the week when it is chilly out.
CREAMY AND CHEESY POTATO SOUP
If you are craving comfort in a bowl, look no further than this cheesy potato soup. This thick, luscious soup is full of hearty flavors. Since everything is basically made in the same pot, the ingredients have time to meld together to build layers and layers of delicious flavors.
The secret to getting this soup super creamy is all in the final steps. Everything gets blended together with a touch of heavy cream, allowing for all the ingredients to combine. Then, it all gets added back into the pot, which is where the cheese comes to shine. The cheese melts into the hot soup, creating a creamy cheese-like sauce that blends seamlessly into the soup. It is like liquid gold in a pot.
This soup is excellent to keep in your back pocket during the cold winter months. The bacon and potatoes make it very hearty, allowing it to be a meal in itself. It is also perfect for lunch or leftovers, as it warms up very well.
Not a fan of cheesy potato soup but still craving a soup soothing and warm? Try out our butternut squash soup or tomato bisque instead. It will hit the spot on a cold day.
INGREDIENTS FOR CHEESY POTATO SOUP
- Bacon – dice the bacon so it is easy to blend in the soup
- Onions
- All-purpose flour
- Chicken (or vegetable) stock
- Yukon Gold potatoes – the high starch content makes them great for cooking.
- Heavy cream – use almond or coconut milk to make it dairy-free.
- Cheddar cheese – use shredded to melt into the soup.
- Parmesan cheese – add grated cheese to the pot.
- Kosher salt
- Black pepper
- Shredded cheddar cheese, sour cream, bacon, and chives – to add on top of the soup.
HOW TO MAKE CREAMY CHEESY POTATO SOUP
1. COOK BACON AND VEGETABLES
In a Dutch oven or large stock pot, cook the diced bacon until it crisps up. Once the bacon is cooked, remove it from the pan and pour off half of the grease. Return the pan to the stove and cook the onions in the bacon fat. When the onions are soft, add the flour to the pan and continue to cook.
2. ADD IN STOCK AND POTATOES
While whisking, slowly add the stock to the pan. Bring the mixture to a boil and add in the potatoes. Cook until the potatoes are soft, about 12-15 minutes.
3. BLEND
Add in the heavy cream and continue to cook. Remove the soup from the heat and carefully add the soup into a blender or blend the soup in the pot using a stick blender. Blend until smooth and return the soup to the pan.
4. ADD CHEESE
Add the cheddar cheese and parmesan into the pot and whisk until smooth. The heat from the soup will melt the cheese and make it very creamy. Season with salt and pepper as needed.
5. SERVE AND ENJOY
Top the soup with bacon, cheese, sour cream, or chives, and serve warm. Enjoy!
HOW TO STORE CHESSY POTATO SOUP
The soup is great to make for multiple meals. The soup will last about a week in the refrigerator. To warm up, add the soup to a bowl and microwave or place the soup back into a pot and warm up on the stove.
The soup will also freeze well and is great to keep in the freezer for a winter’s dinner. Simply freeze the soup when it is fully cooked in freezer-proof containers. The soup should last about 2-3 months in the freezer.
FAQ
This cheesy potato soup is super thick. It gets its thickness from a variety of ingredients. The flour helps to make a slurry to cause the initial thickness. The potatoes also let off a bunch of starch when cooked to make the soup super thick.
Cheddar cheese and parmesan cheese will be best to use in the cheesy potato soup. They both will seamlessly melt in the soup and won’t make a rubbery texture. Plus, the flavors are strong but not super overpowering, so they do not take over the soup.
Yes! You can use any milk in the soup instead of the heavy cream. Without heavy cream, the soup won’t be as creamy, but it will still give it that silky texture. If you are looking to make the soup dairy-free, use coconut milk or almond milk instead of heavy cream.
MORE WINTER SOUP RECIPES TO MAKE
- Tomato Bisque Soup
- Taco Soup
- Olive Garden Zuppa Toscana Soup
- Homemade Chicken Noodle Soup
- Hamburger Soup
Cheesy Potato Soup
Ingredients
- 1/2 lb bacon diced
- 1/2 large onion diced
- 4 tbsp all-purpose flour
- 2 quarts chicken or vegetable stock
- 10-12 Yukon Gold potatoes cut into 1-inch dice
- 2 cups heavy cream
- 2 cups cheddar cheese shredded
- 1/2 cup parmesan cheese grated
- kosher salt and pepper to taste
- cheddar cheese, sour cream, bacon, and chives for serving
Instructions
- In a Dutch oven over medium heat, add the diced bacon and cook until crispy, about 6-7 minutes. Remove with a slotted spoon to a plate lined with paper towels to drain.
- Pour off half of the bacon fat in the pan and return it to the stove. Add the onions and cook until soft, about 5 minutes. Reduce to medium-low and add the flour and stir to incorporate. Cook for 3 minutes.
- Slowly add the stock and whisk to combine. Bring to a boil and add the potatoes. Cook until the potatoes are soft and cooked through, about 12-15 minutes.
- Slowly add the stock and whisk to combine. Bring to a boil and add the potatoes. Cook until the potatoes are soft and cooked through, about 12-15 minutes.
- Serve with the reserved crispy bacon, cheese, sour cream, and chives.
You are missing a step or two in your directions. I’m going to give it my best guess as to when to add these ingredients and see what we end up with. Hope it turns out delicious.
When do add cream and cheese, I’ve missed something