Ultimate Cheesy Potato Soup Recipe: Creamy, Hearty & Comforting
This Cheesy Potato Soup Recipe is more than just a meal; it’s a warm embrace in a bowl, a true masterpiece of comfort food. Imagine a velvety, rich soup brimming with smoky bacon, a delightful trio of potatoes, wholesome veggies, and an irresistibly creamy, sharp cheddar cheese base. It’s the perfect dish to chase away the chill on a cold evening, offering both deep flavor and satisfying heartiness that makes it a consistent family favorite.
Author’s Note
Bacon, Cheese, and Potatoes… A Symphony of Flavors!
I’ve always cherished a good potato soup; its inherent comfort and satisfying nature are simply unmatched. However, I often found myself pondering how to elevate this classic to a truly extraordinary level. After perfecting my go-to creamy potato soup recipe, a curious thought struck me: what if I introduced the subtle sweetness of sweet potatoes into the mix?
The outcome was nothing short of a revelation. The delicate sweetness of the sweet potatoes proved to be the perfect counterpoint to the robust richness of sharp cheddar cheese and the undeniable smoky depth of crispy bacon. This unexpected combination created a beautifully balanced and incredibly complex flavor profile that instantly captivated everyone who tried it.
One bite was all it took – my entire family was instantly hooked! This transformed cheesy potato soup has since become an absolute staple in our home, especially when the evenings turn chilly. It’s not just comforting and hearty; it’s surprisingly easy to bring together, making it a perfect weeknight solution or a cozy weekend indulgence. It truly feels like a warm hug in a bowl, guaranteed to make you feel all better.
Why This Cheesy Potato Soup Will Become Your New Favorite
This isn’t just another potato soup recipe; it’s a carefully crafted culinary experience designed for maximum comfort and flavor. Here’s why this Cheesy Potato Soup stands out:
- Unforgettable Flavor Fusion: The ingenious inclusion of sweet potatoes alongside traditional gold potatoes creates a multi-dimensional flavor profile. Their natural sweetness perfectly complements the savory depth of bacon and the tangy richness of sharp cheddar, delivering a harmonious and complex taste sensation.
- Luxuriously Creamy Texture: We achieve an unparalleled creamy consistency by building a proper roux and using whole milk. The result is a smooth, velvety soup that coats every spoonful without feeling overly heavy, a true mark of a well-made homemade potato soup.
- Hearty and Wholesome: Loaded with three types of potatoes and fresh vegetables, this soup is incredibly filling. It’s robust enough to serve as a complete meal, providing satisfying warmth and energy, making it perfect for hungry families or cold winter nights.
- Customizable to Your Liking: While the recipe is perfect as is, it’s also wonderfully versatile. Easily adjust the spice level, swap potato varieties, or add extra vegetables to tailor it to your personal preferences. This flexibility ensures it can become a staple in any kitchen.
- A True Crowd-Pleaser: This cheesy potato soup has universal appeal. Its comforting flavors and hearty nature make it a guaranteed hit with both adults and children, securing its place as a cherished family-favorite soup.
- Surprisingly Simple Preparation: Despite its gourmet taste, this recipe is straightforward to follow. With clear, step-by-step instructions, even novice cooks can create a restaurant-quality cheesy potato soup at home.
Cheesy Potato Soup Recipe Ingredients: The Building Blocks of Flavor
Every great soup begins with quality ingredients. Here’s a comprehensive guide to the components that make this Cheesy Potato Soup so special, along with invaluable tips and potential substitutions to help you achieve the perfect bowl every time.
| Ingredient | Why It’s Essential & Pro Tips/Swaps |
|---|---|
| Bacon | This provides a crucial layer of smoky flavor and a delightful crispy texture. For the best results, use a good quality, thick-cut bacon. If you prefer a leaner option, turkey bacon can be used. For a vegetarian version, omit bacon and use a little extra butter with a generous pinch of smoked paprika to capture a similar smoky essence. |
| Gold Potatoes | Also known as Yukon Golds, these potatoes are ideal for their creamy texture and naturally thin skins, which means no peeling is necessary! They break down beautifully to create a smooth soup base while still offering some pleasing chunks. Russet potatoes can be substituted for a starchier, more rustic texture, but they should be peeled. |
| Sweet Potatoes | Our secret ingredient! Sweet potatoes introduce a subtle, earthy sweetness that wonderfully balances the savory and cheesy notes. They also add a beautiful depth of color and extra nutritional value. If you’re not a fan, simply use an equivalent amount of additional gold or Russet potatoes. |
| Onion & Carrot | These classic aromatics form the foundational flavor base of the soup. Finely dicing them ensures they soften evenly and meld seamlessly into the broth. You can also add finely diced celery to create a traditional mirepoix, or skip the carrot for a slightly simpler flavor profile if preferred. |
| Garlic | Freshly minced garlic delivers the most vibrant and pungent flavor, which is highly recommended. However, for convenience, good quality jarred minced garlic can certainly be used. |
| Flour + Butter (for Roux) | This combination creates the roux, the essential thickening agent that gives the soup its luxurious, creamy body. Use unsalted butter to control the overall saltiness. All-purpose flour is standard, but a cup-for-cup gluten-free flour blend can be successfully used for a gluten-free option. |
| Whole Milk | Crucial for achieving that rich, silky-smooth texture. The fat content in whole milk is key to the soup’s mouthfeel and creaminess. Half-and-half can be used for an even richer soup, but avoid skim milk, as it will result in a much thinner consistency and less robust flavor. |
| Sharp Cheddar Cheese | The star that brings the “cheesy” to the potato soup! Sharp or extra-sharp cheddar offers a robust, tangy flavor that truly stands out. For the best melting and silkiest texture, always freshly grate cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can cause them to melt poorly and result in a grainy soup. |
| Chicken Broth | A good quality chicken broth forms the liquid foundation of the soup, adding depth and savoriness. For a vegetarian version, simply swap this for a flavorful vegetable broth. |
| Seasonings | Dried thyme, ground mustard, smoked paprika, cayenne pepper, salt, and black pepper work together to build layers of savory, smoky, and subtly spicy notes. Taste and adjust these seasonings as you cook to achieve your perfect balance. |
How To Make Cheesy Potato Soup: Step-by-Step Guide
Creating this delicious, comforting soup is simpler than you might think. Follow these detailed instructions for a perfect batch every time:
- Cook Bacon & Sauté Aromatics: In a large cast-iron pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the finely diced bacon and cook until it’s beautifully browned and crispy, and its fat has rendered. Use a slotted spoon to remove the crispy bacon and place it on a paper-towel-lined plate to drain, reserving for garnish. Drain all but 2 tablespoons of bacon fat from the pot (keep the pot unwashed). Add the finely diced yellow onion and carrot to the pot. Season with a pinch of salt and pepper. Sauté for 7–9 minutes, stirring frequently, until the vegetables are tender and translucent. This slow sauté is key for deep flavor development.
- Add Potatoes & Seasonings: Introduce the diced gold potatoes, peeled and diced sweet potatoes, minced garlic, dried thyme, ground mustard, smoked paprika, and ground cayenne pepper to the pot. Sauté for an additional 2 minutes, stirring to combine everything, allowing the spices to bloom and the garlic to become fragrant.
- Simmer the Soup Base: Pour in 4 cups of chicken broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, or until all the potatoes are fork-tender. Stir occasionally to prevent any sticking to the bottom of the pot.
- Prepare the Roux (Thickener): While the potatoes are simmering, prepare your thickening agent. In a separate medium-sized pot, melt the remaining 4 tablespoons of unsalted butter over medium heat. Once melted, add the flour and whisk constantly for 1 minute to cook out the raw flour taste, forming a smooth roux. Gradually, while continuously whisking, pour in the 3 cups of whole milk. Continue to whisk until the mixture thickens significantly, enough to coat the back of a spoon (see Note 5 in Recipe Notes for a visual cue).
- Combine & Finish with Cheese: Reduce the heat under the potato mixture in the large pot to low. Stir the thickened milk mixture (roux) into the soup. If you prefer a chunkier soup, leave the potatoes as they are. For a creamier consistency, use a potato masher to mash some of the potatoes directly in the pot, leaving some larger chunks for texture. Turn off the heat. Gradually add the shredded sharp cheddar cheese, a small handful at a time, stirring gently after each addition until the cheese is completely melted and smoothly incorporated into the soup. This prevents clumping. Taste the soup and adjust the seasonings (salt, pepper, or more cayenne) as needed.
- Serve & Garnish: Ladle the hot cheesy potato soup into bowls. Top generously with the reserved crispy bacon and optional sweet potato hash browns (see Note 4). Garnish with fresh thyme or chopped chives if desired. Serve immediately with hearty crusty bread or warm dinner rolls for dipping, or for an extra special touch, serve in bread bowls. Enjoy your warm and comforting Cheesy Potato Soup!
Expert Tips for the Best Cheesy Potato Soup
Even simple recipes can be elevated with a few expert tricks. Keep these tips in mind to ensure your Cheesy Potato Soup is perfect every time:
- Crisp the Bacon Thoroughly: Don’t just cook the bacon; render it until it’s perfectly crispy. This not only provides a fantastic textural contrast to the creamy soup but also leaves behind a rich, flavorful fat that forms the essential base for your aromatics.
- Slow Sauté for Deep Flavor: The initial sautéing of onions and carrots is a crucial step. Resist the urge to rush it! Cooking them slowly over medium heat until they are very tender and translucent develops a sweet, complex flavor that will be the backbone of your soup.
- Season as You Go: Taste your soup at multiple stages of cooking – after adding the broth, once the potatoes are tender, and especially after the cheese has melted. Adjust the salt, pepper, and other seasonings incrementally. It’s easier to add more than to fix an over-seasoned dish.
- Add Cheese Slowly & Off Heat: For the smoothest, most luxurious cheese pull, always turn off the heat before adding the shredded cheddar. Incorporate the cheese gradually, a small handful at a time, stirring gently after each addition until it’s fully melted and emulsified. High heat can cause cheese to separate and become grainy.
- Adjust Thickness as Needed: If your soup is too thick for your preference, thin it out with a splash of warm milk or chicken broth until it reaches your desired consistency. If it’s too thin, you can mash more of the potatoes or prepare a small cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering soup, cooking for a few minutes until thickened.
- Uniform Potato Dicing: Cut your potatoes into evenly sized pieces (about ½-inch thick). This ensures they cook at the same rate, preventing some from being undercooked while others turn to mush. Consistency is key for uniform texture.
- Freshly Grate Your Cheese: This tip cannot be stressed enough! Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly. Grating your own block of sharp cheddar cheese will result in an incredibly silky, creamy, and lump-free cheesy texture that significantly enhances the soup.
What To Serve With Cheesy Potato Soup Recipe: Perfect Pairings
This hearty Cheesy Potato Soup is incredibly satisfying on its own, but pairing it with the right accompaniments can elevate your meal to a whole new level. Here are some delicious ideas to complete your dining experience:
- Crusty Bread or Dinner Rolls: The quintessential soup companion! A warm, crusty French baguette or soft, homemade dinner rolls are perfect for dipping into the rich, creamy broth.
- Fresh Garden Salad: A crisp, vibrant salad provides a refreshing contrast to the richness of the soup. A simple garden salad with a light vinaigrette or a tangy Caesar salad would be excellent choices.
- Roasted Vegetables: Enhance your meal with a side of perfectly roasted vegetables. Options like tender Parmesan Brussels sprouts, sweet roasted carrots, or delicate oven-roasted asparagus add nutrition and a delightful earthy flavor. Explore more easy roasted vegetable recipes for inspiration.
- Grilled Cheese Sandwiches: For the ultimate comfort food pairing, serve your homemade potato soup alongside a warm, gooey grilled cheese sandwich. For extra protein and heartiness, consider adding ham or turkey to your sandwich.
- Apple Cherry Chicken Salad: A bright, sweet, and tangy chicken salad offers a different textural and flavor dynamic, creating a beautifully balanced and satisfying meal.
- Cornbread: A warm slice of cornbread, whether sweet or savory, makes a wonderful accompaniment. Its slightly crumbly texture and distinct flavor complement creamy soups perfectly.
Storage & Reheating for Cheesy Potato Soup
- Cooling & Refrigeration: Always allow your Cheesy Potato Soup to cool completely to room temperature before transferring it to airtight containers. Once cooled, it can be safely stored in the refrigerator for 3-5 days. The flavors often deepen overnight, making it even more delicious the next day!
- Freezing for Longer Storage: This soup freezes remarkably well, making it excellent for meal prep. Once cooled, transfer it to freezer-safe bags or containers, leaving about an inch of headspace to allow for expansion. Freeze for up to 2-3 months. For best results, thaw overnight in the refrigerator before reheating.
- Reheating Instructions: For optimum results, reheat refrigerated or frozen (and thawed) soup gently on the stovetop over low heat. Stir frequently to ensure even heating and to prevent any sticking to the bottom of the pot. Avoid bringing the soup to a vigorous boil, as this can sometimes cause the dairy to separate or the potatoes to become mushy. If the soup appears too thick after reheating, simply add a splash of warm milk or broth to reach your desired consistency.
Frequently Asked Questions About Cheesy Potato Soup
Can I make this soup vegetarian?
Yes, absolutely! To adapt this cheesy potato soup for a vegetarian diet, simply omit the bacon entirely. Instead of cooking bacon, melt the initial 1 tablespoon of butter in the pot and add a generous pinch of smoked paprika when you sauté the onions and carrots. This will help to mimic some of the smoky depth bacon provides. Crucially, ensure you use vegetable broth instead of chicken broth.
What kind of potatoes are best for a creamy potato soup?
This recipe uses a delightful blend of gold potatoes (like Yukon Golds) and sweet potatoes for both flavor complexity and creamy texture. Gold potatoes are fantastic because their thin skins don’t require peeling, and they break down beautifully to contribute to the soup’s creamy base while leaving some satisfying chunks. Russet potatoes are another excellent choice if you prefer a starchier, thicker soup, but remember to peel them first. Avoid overly waxy potato varieties, as they tend to hold their shape too much and won’t contribute to the desired creamy consistency.
How can I make the soup thicker or thinner?
If you find your soup is too thick for your liking, gradually whisk in a little extra warm milk or chicken broth until it reaches your desired consistency. If, on the other hand, the soup is too thin, you have a few options: you can mash more of the potatoes directly in the pot, or create a simple cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth) and whisk it into the simmering soup, cooking for a few minutes until it thickens.
Can I use pre-shredded cheese for this recipe?
While convenient, pre-shredded cheese often contains anti-caking agents (like cellulose) that can prevent it from melting smoothly. This can sometimes result in a slightly grainy or clumpy texture in your soup. For the creamiest, silkiest, and most delicious cheesy potato soup, we strongly recommend taking the extra few minutes to freshly grate your own sharp cheddar cheese from a block.
Can I add other vegetables to this soup?
Absolutely! This cheesy potato soup is wonderfully versatile and welcomes additional vegetables. Feel free to incorporate other finely diced vegetables such as celery (which completes a traditional mirepoix alongside onion and carrot), bell peppers for a touch of sweetness, or even a handful of fresh spinach or chopped kale stirred in towards the end of cooking for added nutrition and vibrant color. Just ensure they are diced small enough to cook through properly.
Cheesy Potato Soup Recipe Card
For your convenience, here is the complete recipe card with all the essential details to prepare this comforting Cheesy Potato Soup.
Cheesy Potato Soup Recipe
Chelsea Lords
This Cheesy Potato Soup Recipe is packed with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base. It’s truly the best comfort food for chilly days!
30 minutes
30 minutes
1 hour
6 servings
Equipment
- Large cast-iron pot or Dutch oven
Ingredients
- 5 tablespoons unsalted butter divided
- 8 slices bacon finely diced
- 1-1/2 cups finely diced yellow onion
- 1-1/2 cups finely diced carrot
- 2-1/2 cups diced baby gold potatoes 1/2-inch thick, unpeeled (see Note 1)
- 2-1/2 cups diced sweet potatoes 1/2-inch thick, peeled
- 1 tablespoon minced garlic
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 1-1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (32-ounce) carton chicken broth
- 1/3 cup flour
- 3 cups whole milk (see Note 2)
- 2 cups shredded sharp Cheddar cheese or extra-sharp (see Note 3)
- Hearty buttered bread for serving
- Toppings as desired (see Note 4)
Instructions
In a large cast-iron pot over medium heat, add 1 tablespoon of butter. Add the bacon and cook until browned and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper-towel-lined plate. Drain all the fat except for 2 tablespoons, keeping the pot unwashed. Add the diced carrot and onion, seasoning with salt and pepper. Sauté for 7–9 minutes until tender, without rushing. Then, add the gold potatoes, sweet potatoes, garlic, and seasonings, and sauté for an additional 2 minutes.
Pour in 4 cups of chicken broth and increase heat to bring it to a boil. Once boiling, reduce heat to medium and simmer, uncovered, for 15 minutes or until potatoes are fork tender. Stir occasionally.
In a separate pot, melt the remaining 4 tablespoons butter over medium heat. Add flour and cook for 1 minute, whisking constantly. Gradually add milk while whisking. Continue to whisk until the mixture thickens (see Note 5).
Reduce heat to low and stir the milk mixture into the soup. If desired, use a potato masher to mash some of the potatoes while leaving others in chunks. Turn off the heat and gradually add the shredded cheese, a handful at a time, stirring gently until melted. Taste and adjust the seasonings as needed.
Ladle soup into bowls, topping each with reserved bacon and optional sweet potato hash browns (see Note 4). Garnish with fresh thyme if desired. Serve with crusty bread or rolls for dipping, or in bread bowls.
Recipe Notes
Note 1: Golden potatoes have thin skins, so no need to peel. If using a different variety, like Russets, peel them first for a smoother consistency.
Note 2: Low-fat milks do not offer the same thickness, creaminess, or flavor. It’s best to stick with whole milk or half-and-half if possible for the best results and a truly luxurious soup.
Note 3: Sharp Cheddar provides significantly more flavor than mild or medium cheddar, which is crucial for a rich cheesy potato soup. For the smoothest melt and best texture, always use a block of cheese and shred it fresh yourself.
Note 4: Sweet potato hash browns are an unexpectedly delicious and crispy topping for this soup! I recommend crisping them in an air fryer or oven just before the soup is ready. Other fantastic toppings include fresh thyme, chopped chives, a dollop of sour cream, or extra crumbled bacon.
Note 5: When making the roux, cook the mixture until it’s thick enough to cling to a wooden spoon. If you draw a line with your finger across the back of the spoon, it should stay put and not run back together.
Storage: Allow the soup to cool completely to room temperature before storing. Refrigerate in airtight containers for 3–5 days. For longer storage, freeze for 2–3 months. When reheating, do so on low heat, stirring frequently, and avoid bringing it to a rolling boil to maintain its creamy texture.
Nutrition Information
Serving: 1 serving | Calories: 468 kcal | Carbohydrates: 47g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 883mg | Potassium: 1090mg | Fiber: 6g | Sugar: 13g | Vitamin A: 18517IU | Vitamin C: 25mg | Calcium: 217mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on exact ingredients and preparation methods.
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