Easy Cheesy Potato Soup (7 steps!): Creamy, Quick & Cozy

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 – Never let the soup boil once the dairy is added. High heat causes the proteins to separate, resulting in a grainy, curdled texture that can’t be fixed.

❀ Cheese melting technique – Always remove the pot from heat before adding cheese, and add it gradually while stirring. Room temperature cheese melts more smoothly than cold cheese straight from the refrigerator.

❀ Potato texture preference – For a chunkier soup, leave all potato pieces intact. For a creamier consistency, use an immersion blender to partially blend about one-third of the soup, leaving plenty of potato chunks for texture.

❀ Make-ahead strategy – The soup base (without cheese) can be made up to 2 days ahead and refrigerated. When ready to serve, reheat gently and stir in the cheese just before serving.

❀ Leftover transformation – Thin leftover soup with additional broth or milk to restore the proper consistency, as it thickens significantly when chilled.

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: simmer uncovered to reduce liquid, or mash some potato chunks against the pot sides.
To thin: add warm milk or broth gradually while stirring until reaching desired consistency.

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.

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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!

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