Nothing beats a steaming bowl of cheesy potato soup when comfort food cravings hit. This rich, velvety recipe delivers restaurant-quality results in just 30 minutes using simple ingredients most home cooks already have on hand.
Perfect for busy weeknights or feeding picky eaters, this cheesy potato soup requires no fancy techniques or specialty equipment. Just straightforward cooking that produces consistently delicious results every single time.
What Makes This Cheesy Potato Soup So Special?
❀ Quick 30-minute total time: From start to finish, including prep, this soup comes together faster than most takeout orders
❀ One-pot wonder: Everything cooks in a single Dutch oven, meaning minimal cleanup and maximum flavor development
❀ Freezer-friendly: Make a double batch and freeze portions for up to 3 months of instant comfort meals
❀ Kid-approved: The creamy, mild flavor appeals to even the pickiest eaters, making it a family dinner win
❀ Budget-friendly: Uses affordable pantry staples and basic ingredients that won’t break the bank
❀ Customizable base: Easily add bacon, herbs, or vegetables to make it your own signature version
Got These Simple Ingredients?
❧ For the Soup Base:
• 3 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 4 tablespoons unsalted butter
• 1 large yellow onion, finely diced (about 1½ cups)
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth (vegetable broth works too)
• 1½ cups whole milk
• 1 cup heavy cream
❧ For the Cheese Blend:
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• ½ cup cream cheese, softened to room temperature
❧ Seasonings:
• 2 teaspoons kosher salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• Optional: 3–4 fresh thyme sprigs
Ingredient Notes:
Yukon Gold potatoes work best because they hold their shape while becoming perfectly tender. Avoid russets, which can become too starchy and break down completely. Pre-grated cheese contains anti-caking agents that prevent smooth melting, so always grate fresh cheese for the silkiest texture. If Gruyère isn’t available, substitute with additional sharp cheddar or try aged white cheddar for extra flavor complexity.
Let’s Cook Step-by-Step!
➲ Prep the potatoes and aromatics.
Wash, peel, and dice the potatoes into uniform ½-inch cubes—this ensures even cooking. Dice the onion finely and mince the garlic. Having everything prepped before starting prevents overcooking while you scramble to chop ingredients.
➲ Sauté the base flavors.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant—don’t let it brown or it will taste bitter.
➲ Create the roux.
Sprinkle the flour over the onion mixture and cook while stirring constantly for 2 minutes. This eliminates the raw flour taste and creates a base for thickening. The mixture should look paste-like and smell slightly nutty.
➲ Add liquids gradually.
Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Add the diced potatoes, salt, pepper, garlic powder, and paprika. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
➲ Cook the potatoes.
Simmer for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart. The broth should have thickened slightly from the potato starch and flour roux.
➲ Add dairy and finish.
Stir in the milk and heavy cream, then bring back to a gentle simmer—don’t let it boil vigorously or the dairy may curdle. Taste and adjust seasoning as needed.
➲ Melt in the cheese.
Remove the pot from heat completely. Add the softened cream cheese first, whisking until smooth, then gradually stir in the grated cheddar and Gruyère. The residual heat will melt the cheese perfectly without making it stringy or grainy.
➲ Final touches.
Taste and adjust seasoning with additional salt and pepper. If the soup seems too thick, thin with a splash of milk or broth. If too thin, simmer gently for a few more minutes to reduce.
Want to Make It Perfect? Don’t Miss These Tips!
❀ Temperature Control Is Everything – Once dairy goes in, keep the heat low and gentle. Boiling will cause the milk proteins to separate, leaving the soup grainy and curdled—a mistake that can’t be undone. Slow, steady heating ensures a silky, creamy finish.
❀ Cheese Melting Technique – Always take the pot off the heat before adding cheese, and add it gradually while stirring. Cheese at room temperature melts far more smoothly than cold cheese, giving you that perfectly velvety texture instead of clumps.
❀ Potato Texture Preference – Choose your style: for a rustic, chunky soup, keep the potato pieces intact; for a creamier feel, use an immersion blender to puree about a third of the batch. You’ll get the best of both worlds—creamy body with satisfying bites.
❀ Make-Ahead Strategy – Prepare the soup base up to two days ahead (but hold off on the cheese). When it’s time to serve, reheat gently and stir in the cheese at the last moment for that fresh, smooth finish.
❀ Leftover Transformation – As the soup cools, it thickens naturally. When reheating, simply whisk in a splash of broth or milk to bring it back to the ideal consistency—it’ll taste just as good, if not better, the next day.
Tracking Your Meals? Let’s Talk Nutrition
• Calories: 385 per serving (serves 6)
• Protein: 15g
• Carbohydrates: 28g
• Fat: 25g
• Fiber: 3g
• Sodium: 890mg
• Calcium: 35% daily value
Still Have Questions? Let’s Clear Them Up!
❧ Can this cheesy potato soup be made dairy-free?
Substitute the butter with olive oil, use unsweetened cashew cream or full-fat coconut milk instead of dairy milk, and replace the cheese with nutritional yeast or dairy-free cheese alternatives. The texture will be different but still delicious.
❧ How do you prevent the soup from curdling when reheating?
Reheat gently over low heat, stirring frequently. Add a splash of milk or broth if it’s too thick. Never microwave at full power—use 50% power and stir every 30 seconds to prevent hot spots that cause curdling.
❧ Can you freeze cheesy potato soup?
The soup base freezes well for up to 3 months, but add the cheese after thawing and reheating. Dairy-based soups can separate when frozen, so expect some texture changes. Stir vigorously or blend briefly to restore smoothness.
❧ What’s the best way to make this soup thicker or thinner?
To thicken the soup, simply let it simmer uncovered for a few extra minutes to naturally reduce the liquid and concentrate the flavors. You can also mash a few of the potato chunks against the side of the pot—this releases their natural starches, giving the soup a rich, velvety body without needing extra cream or flour.
To thin the soup, gently stir in warm milk or broth, a little at a time, until you reach your preferred consistency. Adding warm liquid keeps the texture smooth and prevents the dairy from curdling. This approach lets you fine-tune the soup’s thickness for the perfect balance of creaminess and comfort.
Still Hungry? Here’s What to Try Next!
This cheesy potato soup delivers everything comfort food should be—rich, satisfying, and surprisingly simple to make. The combination of tender potatoes, perfectly melted cheese, and aromatic base creates a soup that rivals any restaurant version, all while being achievable for home cooks of any skill level. The 30-minute timeline makes it practical for busy weeknights, while the make-ahead friendly nature means it’s perfect for meal prep or feeding a crowd.
Like it! try this next:
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Have you tried this recipe? Leave a comment below sharing how it turned out, or tag us on Instagram with your bowl of cheesy potato soup perfection. Rate this recipe to help other home cooks discover their new favorite comfort food!
Cheesy Potato Soup
Ingredients
- 3 pounds Yukon Gold potatoes peeled and diced into ½-inch cubes
- 4 tablespoons unsalted butter
- 1 large yellow onion finely diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 1½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly grated
- 1 cup Gruyère cheese freshly grated
- ½ cup cream cheese softened
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Optional: 3–4 fresh thyme sprigs
Instructions
- Prep potatoes, onion, and garlic by peeling, dicing, and mincing; set aside.
- Melt butter in a Dutch oven over medium heat; sauté onions 4–5 minutes, add garlic for 30 seconds.
- Stir in flour to create a roux and cook 2 minutes until slightly nutty.
- Gradually whisk in chicken broth, then add potatoes, salt, pepper, garlic powder, and paprika; bring to a boil, reduce to simmer.
- Cook potatoes 12–15 minutes until fork-tender.
- Stir in milk and heavy cream; simmer gently, adjusting seasoning.
- Remove from heat, add cream cheese, then gradually fold in cheddar and Gruyère until fully melted.
- Adjust consistency with milk or broth as needed and serve hot.
Notes
- Substitute butter with olive oil and milk/cream with cashew or coconut milk for dairy-free version.
- Soup base (without cheese) can be made up to 2 days ahead and refrigerated.
- Freeze portions of soup base for up to 3 months; add cheese after thawing.
- For a creamier texture, blend one-third of the soup with an immersion blender.
