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