Cheesy Potato Soup

This cheesy potato soup is super comforting, creamy, simple to make, and uses everyday ingredients. It's sure to become a family favorite!

Love cheesy soups? Try my Easy Broccoli Cheddar Soup, Cheeseburger Soup, or Cheesy Sausage Potato Soup.

How to make cheddar potato soup (overview):

In a soup pot, sauté the onion and celery in butter for about 5 minutes, then stir in the garlic and flour to make a roux. Whisk the chicken (or veg) broth in until the flour has dissolved. Add in the cream, Worcestershire sauce, and potatoes. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender. Turn the heat off and stir in the cheddar and season with salt & pepper to taste. (Full ingredients & instructions are in the recipe card below)

You may also like my Easy Baked Potato Soup. 

Recipe notes & tips:

• Use a good quality cheddar for this recipe since the taste really shines through. Don't buy the pre-bagged kind since it won't melt as well. It only takes me a few minutes to grate the cheddar with this grater.
• I like to use Russet potatoes since they're nice and starchy and soften up nicely in soup, but you could sub with a different variety that you've got on hand.
• Be sure to cut the potatoes into fairly small pieces so they cook fast.
• This soup will thicken up more the longer it sits, so you may need to add a splash of milk/cream/chicken broth when reheating if needed.
• If you need this recipe to be vegetarian, swap the chicken broth for veg broth and omit the Worcestershire sauce (but keep in mind it'll be a bit less flavorful so you may want to add a spoonful of vegetable bouillon paste such as Better Than Bouillon's vegetable base).

What to serve with this soup?

It's great by itself, but you could definitely serve smaller portions with a slice of fresh bread (or try garlic bread/knots) or a side salad (try my Caesar dressing). This soup is extra delicious if you top each bowl with some cooked crumbled bacon. 🙂 I topped the bowls in the photos with chives fresh out of my garden. Scallions would work too!

More cheesy recipes you'll love:

• Easy Cheesy Potatoes
• Easy Cheesy Scalloped Potatoes
• Cheesy Broccoli Casserole
• Cream Cheese Mashed Potatoes
• Cheeseburger Macaroni

Questions about this cheesy potato soup? Let me know in the comments below!

Cheesy Potato Soup

This cheesy potato soup is super comforting, creamy, simple to make, and uses everyday ingredients.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Soup

Cuisine American

Servings 6

Calories 489 kcal

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Ingredients

 

• 1/4 cup butter
• 1/2 medium onion chopped
• 2 sticks celery chopped
• 2-3 cloves garlic minced
• 6 tablespoons flour
• 4 cups chicken broth or veggie broth
• 1 cup heavy/whipping cream
• 1 teaspoon Worcestershire sauce
• 1.5 pounds Russet potatoes peeled & diced
• 2 cups sharp cheddar cheese + extra for serving shredded
• Salt & pepper to taste
• Fresh chives optional

Instructions

 

• Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes.
• Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along (this cooks the raw flour taste out).
• Slowly whisk in the chicken broth until all the flour has dissolved/there's no lumps.
• Stir in the cream, Worcestershire sauce, and potatoes. Crank the heat to high and bring the soup to a boil, then reduce the heat so it's simmering but not boiling rapidly (medium-low heat works with my cast iron pot & gas stove). Cover the pot with the lid slightly ajar.
• Let the soup simmer for about 15-20 minutes or until the potatoes are tender and the soup has thickened up. I stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
• Turn the stove off, and stir in the cheddar gradually.
• Season with salt & pepper as needed. Serve and top bowls with extra cheddar and chopped chives (if using).

Notes

• Use a good quality cheddar since this soup doesn't have a lot of ingredients and you'll really taste it.
• If the soup seems too thick, add in a splash more chicken broth (milk or cream works too). Keep in mind it'll thicken up more as it cools so you may need to add more liquid when reheating.
• Be sure to cut the potatoes into fairly small pieces so that they cook fast. 
• Serves 4-6 depending on how much people eat.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 489kcalCarbohydrates: 30gProtein: 14gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 114mgSodium: 917mgPotassium: 735mgFiber: 2gSugar: 2gVitamin A: 1262IUVitamin C: 19mgCalcium: 335mgIron: 2mg

Keyword cheesy potato soup

Author Natasha Bull