This Cheesy Potato Soup is the perfect combination of hearty and cheesy, and it’s made completely on the stovetop. This soup is ready in under 30 minutes. All you have to do is make a roux, simmer potatoes until fork tender, and blend.
When it comes to cheesy soup recipes, we feel like we’re pretty much experts. For this potato cheesy soup, we wanted to create a creamy soup without using only cream, so we decided to cream the potatoes and use cream cheese (yum).
This soup is thick, creamy, and perfect soup for dipping our garlic bread into!
What You Need for Cheesy Potato Soup
You will need two ‘tools’ for this recipe. We recommend using a Dutch oven for this soup as well as an immersion blender to blend the soup to a creamy consistency.
As for ingredients, the all-star ingredients you’ll need are cheddar cheese, cream cheese, and Yukon gold potatoes.
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
Substitutions + Variations
- Veggies: Add vegetables like sweet corn, bell peppers, or even broccoli.
- Cheese: Try different cheeses like Gouda, Monterey Jack, or even smoked cheddar for a unique flavor twist.
- Liquid Base: Coconut milk can be a creamy dairy-free substitute.
- Protein: For meat lovers, add diced ham, crumbled sausage, or shredded chicken.
don’t have shredded cheese?
Don’t have shredded cheese, but have a block of cheese? Check out our post on how to grate cheese WITHOUT a cheese grater!
Can I use a different cheese?
You sure can! We use cheddar cheese because the flavor pairs so nicely with taters and it melts so well! If you are short on cheddar cheese use any of the following cheeses (or a mixture) in place of cheddar cheese.
Just be sure you shred it first. Gruyere, Fontina, White cheddar, or Parmesan would be great substitutions.
Why is my soup curdling?
Sometimes cheesy potato soup will curdle because the soup has gotten too hot too quickly. The proteins have tightened in the cheese because of the sudden change in heat.
To avoid this, we removed the broth from the heat and slowly whisked in the milk so that the liquid isn’t scorching hot, but still warm enough to melt the cheese.
Can I add flavors or herbs?
Absolutely. Popular additions include garlic powder, onion powder, rosemary, and paprika. Just mix them into the dough or sprinkle on top before baking.
How to Store Cheesy Potato Soup
Store this cheesy potato soup in an airtight container in the fridge for up to 3 days.
When Reheating Cheesy Potato Soup: we recommend reheating just like it’s cooked — LOW AND SLOW! Reheat on the stovetop on low, stirring frequently. This will help prevent any separating or uneven reheating. You may need to add broth when reheating if your soup is too thick. Start with a tablespoon and increase from there.
Freezing Cheesy Potato Soup: because cheese has a difficult time with drastic temperature changes, we do NOT recommend freezing this soup.
Cheesy Potato Soup
- 2 tablespoons olive oil
- 1/2 medium yellow onion finely diced (~½ cup)
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 4 cups Yukon gold potatoes peeled and diced
- 2 cups whole milk
- 4 oz. cream cheese softened
- 8 oz. freshly shredded cheddar cheese
- 1 tablespoon cornstarch
- Heat a large dutch oven or stock pot over medium heat. Add the olive oil and diced onion. Season with a pinch of kosher salt (about ¼ teaspoon) and saute until the onion is tender– about 4 minutes.
- Add the garlic and thyme and cook for an additional minute.
- Next add the butter and stir until it has melted. Sprinkle over the flour and stir until the mixture begins to bubble– about 1 minute.
- Add the chicken stock and potatoes. Stir to combine and season with another pinch of salt. Bring the soup to a boil and cook for 7-10 minutes or until the potatoes are fork tender.
- Turn off the heat and remove 3 cups of soup (and potatoes) to a bowl and set them aside.
- Add the whole milk and cream cheese to the soup. If you cut the cream cheese into cubes, it will incorporate more smoothly into the soup!
- Use an immersion blender to puree the soup until completely smooth. If you don’t have an immersion blender, you can transfer the soup to a stand blender and blend until smooth.
- Once the soup is smooth, place it over medium heat again.
- Combine the shredded cheddar cheese and cornstarch in a small bowl. Add the cheese to the soup, stirring constantly until the cheese has fully melted.
- Add the reserved potatoes back to the dutch oven and stir to combine. Season with additional salt and pepper to taste and enjoy.
- Store any leftover soup in an airtight container in the fridge for up to three days. If the soup becomes too thick, thin it with additional chicken stock.