Deeply creamy, extremely cheesy, delightfully salty, and so fill-you-to-the-brim satisfying …. everyone will love this Cheesy Potato Soup.
There are so many occasions when a good, cheesy potato soup is the absolute best soup in the world.
Snowy day? Check. Rainy day? Check. One of those lazy, I don’t feel like anything but an easy, cheesy, delicious soup that only takes 10 minutes to throw together before bubbling on the stove? Triple check.
But cheesy potato soup tastes best when you’re really hungry and want something that fills you to the brim. Or when you just want a soup that tastes plain yummy.
And this cheesy potato soup is so quick to throw together, with just 10 minutes of prep and 25 minutes required to bring it to cheesy, potato-ey, bubbling deliciousness.
Potatoes are deeply satisfying starchy vegetable on their own, but when combined with butter, aromatics, sharp cheddar cheese, heavy cream, the salt that chicken broth brings, and that bit of salt your shaker brings, you have a deeply savory, flavorful, filling soup that will keep your family happily full for hours, even if you just serve it with buttered toast, which makes for one great meal, btw.
In fact, I love nothing better than a hot triangle of buttered toast, just dripping with the clinging cream, chunks of tender potato, and melting bits of cheese that this soup will coat it with.
Why You and Your Family Will Love This Cheesy Potato Soup
The other day, I was making dinner for my new clients, David and Sheila, in Kentucky. They’re both concert musicians. David plays the oboe and Sheila the cello. They’re kind of big in the classical music world and travel a lot.
So, you think a couple like this would want a bunch of “fancy foods” awaiting them when they come back from an exhausting tour of Europe. But what is the one thing they always ask for at least three big portions of?
THIS SOUP.
Sheila explained, “When we’ve been working hard, we need to eat hardy, and this soup fills us for hours of playing music without us getting hungry.”
Good, hearty soups like these are great for giving you hours of energy.
So, if I know a client has a week full of important conferences or presentations at work, or has kids with lives full of basketball practices, swimming competitions, and band practices, I fill their refrigerators with super-satiating soups like this one. They give those moms, dads, and kids all the energy they need to power them through their busy lives, deliciously.
FAQs & Tips
How Do I Store Leftovers?
Freezing is not kind to cheesy potato soup, but the refrigerator is! You can store your cheesy potato soup up to 1 week in the fridge, sealed tightly in an airtight container.
Great Add-Ins For Cheesy Potato Soup?
Oh yes, mam and sir. Bacon bits, a variety of shredded cheeses, and a dollop of sour cream or crème fraîche can take this already-delicious cheesy potato soup next level.
Can I Use Another Potato Variety Besides Russet In This Soup?
Golden potatoes would taste lovely in this soup and, because of their waxier, creamier texture, will make it one ultra-velvety soup as well.
Serving Suggestions
I love to serve this soup with a really yummy sandwich or salad, and have been known to dunk forkfuls of both right down in it. For your perfect soup dunkin’ complement, try this Ham and Cheese Puff Pastry Melt, which is just so deliciously cheesy, meaty, melty, and just the right thickness for dunking in soup. This delicious Bacon Ranch Layered Salad is full of complementary flavors that taste great with this soup and brings some cold notes of bacon and cheese to the party.
For dessert? How about a slice of my new favorite aboutamom.com pie ever? Believe you me, this Lemon Buttermilk Blueberry Pie is just plain out-of-this-world delicious.
If you love this cheesy potato soup, try out this amazing and unique Chicken Parmesan Soup next. My goodness, this is one chicken-y, tomato-y, cheesy soup.
Cheesy Potato Soup
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small onion chopped
- 1 celery rib diced
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 3 3/4 cups chicken broth
- 1 1/4 cups heavy cream
- 1 1/2 pounds russet potatoes peeled and diced
- 2 cups shredded sharp cheddar cheese plus more for garnish
- Kosher salt to taste
- Black pepper to taste
- Fresh chopped herbs for garnish such as parsley or chives
- Cooked and crumbled bacon bits optional
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped onion and celery; sauté until soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Sprinkle flour over the cooked onions and garlic. Stir and cook for 2 minutes to remove the raw flour taste.
- Gradually add chicken broth to the pot, stirring constantly. Add heavy cream and diced potatoes. Increase heat to high and bring the mixture to a boil. Then reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes.
- Reduce heat to low and use an immersion blender to create a smooth consistency, leaving some potato chunks whole if desired. Gradually stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls. Serve hot, topped with additional shredded cheese, fresh herbs, and optional bacon bits.
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