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This cheesy, creamy potato soup is a family favorite with its super comforting rich cheddar broth! It’s simple to make in just 35 minutes and uses everyday ingredients.
It’s so cheesy.
When I made my Easy Baked Potato Soup, I thought I’d perfected potato soup, but this creamy and fabulously cheesy version might just rival it! It’s everything you dream of when you picture a velvety, decadent soup.
This is one of those soups that you might think is tricky to get perfect, but it has very few ingredients and really simple steps! It takes just over half an hour to cook and get it on the table to feed hungry mouths. It’s a kid-friendly soup, and I bet they’ll ask for it to go into the rotation.
What goes into it
- Butter – for sautéing the aromatics
- Onion, celery, and garlic – our flavorful aromatic base for the perfect foundation
- Flour – to thicken the broth
- Chicken broth – for additional flavor. You can use veg broth instead.
- Heavy cream – this makes the broth ridiculously creamy
- Worcestershire sauce – it brings a savory quality and enhances flavor a ton! I wouldn’t recommend skipping it.
- Potatoes – I like to use Russet potatoes since they’re nice and starchy and soften up in the soup, but you could sub with a different variety that you’ve got on hand
- Cheddar cheese – the star of the soup. A block of Tillamook is a good option.
- Chives – I love garnishing with fresh chives, but it’s optional
- 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. It’s so worth it!
How to make potato cheddar soup
This is an overview, and full ingredients & instructions are in the recipe card below.
- 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 vegetable) broth in until the flour has dissolved.
- Add in the cream, Worcestershire sauce, and potatoes (be sure to cut the potatoes into fairly small pieces so they cook fast). 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.
Substitutions and variations
- If you need this to be a vegetarian potato soup, swap the chicken broth for vegetable broth and omit the Worcestershire sauce (or use a vegetarian one). 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.
- 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 from my garden for a pop of freshness. Scallions would work too.
Leftovers and storage
- Leftovers will keep for 3-4 days in the fridge in a tightly sealed container.
- This soup will thicken up more the longer it sits, so you may need to add a splash of cream or chicken broth when reheating if needed. Warm over a low heat in a saucepan, stirring occasionally.
- I don’t recommend freezing this soup because of the dairy.
Questions about this cheesy potato soup recipe? 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 a pot over medium heat, 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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