Cheesy Potato Soup is the ultimate comfort food, perfect for those chilly nights when something warm and satisfying is what you’re looking for. It’s creamy, savory, and packed with hearty ingredients that will have you reaching for a second bowl!
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What is Cheesy Potato Soup?
Cheesy potato soup is a rich, velvety soup loaded with potatoes, bacon, and sharp cheddar cheese. The base of this soup is made from perfectly tender potatoes simmered in chicken stock, creating a naturally creamy texture. Each bite has a balance of smokiness from bacon, subtle spice from paprika, and the creamy indulgence of cheddar cheese.
This soup is incredibly versatile, too! You can easily adapt it by switching up the ingredients to suit your preferences or dietary needs. Whether you love your soup chunky with texture or silky smooth, cheesy potato soup can be customized to hit all the right flavor notes. It’s a fantastic go-to for any meal!
Ingredients You Need
- Bacon – Crispy bacon adds a smoky and savory flavor that pairs perfectly with the creamy soup base. It’s never a bad idea to cook a little extra, just in case!
- Celery – Adds a bit of crunch and freshness to the mix, balancing out the richness of the soup. Dice them finely for the best texture.
- Onion – Sweet and savory, onions create a flavorful base for the soup. Sauté them until soft to bring out their natural sweetness.
- Garlic – We add this for a subtle kick of garlicky flavor.
- Potatoes – Potatoes give the soup its creamy, hearty texture. Peel and cube them to help them cook faster and blend smoothly.
- Chicken Stock – This gives the soup its savory base. It also helps the potatoes cook down, infusing them with flavor as they soften.
- Butter – We use this to create a roux, adding a creamy richness to the soup while helping to thicken it.
- All-Purpose Flour – This is a key ingredient in thickening the soup, making it silky and creamy without being too heavy.
- Heavy Cream – Cream adds a rich, velvety texture and a touch of indulgence to the soup. It helps create that signature creamy finish.
- Fresh Cilantro – We love adding this herb for a hint of brightness that cuts through the richness. Feel free to add more or less based on your taste.
- Smoked Paprika – This brings a smoky, slightly spicy flavor that elevates the soup. It also adds a subtle warmth to the dish.
- Oregano – This classic herb adds a hint of earthiness. It works beautifully with the other ingredients!
- Salt and Freshly Ground Black Pepper – These are essential for bringing all the flavors together.
- Grated Sharp Cheddar – This is the ultimate finishing touch! Sharp cheddar adds a punch of flavor and creaminess when melted on top.
How to Make Cheesy Potato Soup
- Cook the bacon. Heat a Dutch oven over medium heat and cook the bacon until crispy. Set aside the bacon on paper towels, but leave some bacon grease in the pot.
- Sauté the vegetables. Cook the celery and onions in the Dutch oven with the bacon grease until the onions turn translucent and soft. Add the garlic and cook briefly to release its flavor.
- Add the potatoes. Pour the cubed potatoes into the pot, coating them in the veggie mixture. Let them sauté for a few minutes.
- Simmer with stock. Transfer the cooked bacon back in before pouring in the stock. Use a lid to cover the pot and let the potatoes cook until they are fork-tender.
- Make the cream mixture. Melt the butter in a separate pan and whisk in the flour to form a roux. Slowly stir in heavy cream, smoked paprika, oregano, and cilantro, cooking until it thickens. Bring the mixture to a boil.
- Combine. Pour the thickened cream mixture into the potato mixture. Stir well to combine and let the flavors come together.
- Blend for texture. Pour half the soup into a blender or food processor and blend until smooth. Then, pour it back into the Dutch oven. Stir to combine the smooth and chunky textures.
- Adjust seasoning. Taste the soup and season with salt, pepper, or any extra spices.
- Garnish and serve. Ladle the soup into bowls and top with grated sharp cheddar for a cheesy, melty finish!
Variations
- Ham – Swap out bacon for diced ham if you want a slightly different flavor profile.
- Spice – Add a pinch of cayenne or red pepper flakes for a little heat.
- Vegetarian– Omit the bacon and use vegetable stock instead of chicken stock for a meat-free option.
- Extra cheesy – Stir in some additional shredded cheddar or gouda for an even creamier soup.
- Loaded soup – Top each bowl with sour cream, chives, and extra bacon for a full loaded baked potato-inspired experience!
- Veggies – Toss in some diced carrots or peas for extra color and flavor.
- Sweet Potatoes – Replace regular potatoes with sweet potatoes for a fun twist that adds natural sweetness.
Can I Store Leftovers?
Yes! Cheesy potato soup stores well, but the texture might thicken after cooling. You can always add a little stock or cream to thin it out when reheating, though.
Refrigerate any leftovers in an airtight container for up to 3 days.
To freeze, transfer the cooled soup to a freezer-safe container, leaving room for expansion. It’ll keep in the freezer for up to 3 months.
More Soup Recipes
Looking for more meals to warm you from the inside? Take a look at a few more of our creamy, dreamy soup recipes.
Pasta E Fagioli (Olive Garden Copycat)
Cheesy Potato Soup Recipe
This creamy cheesy potato soup is packed with warm spices, tender chunks of potatoes, and cheese for an easy comfort food you'll love!
Ingredients
- 3 slices bacon
- 2 stalks celery diced
- 1 onion chopped
- 4 cloves garlic minced
- 8 potatoes peeled and cubed
- 4 cups chicken stock or enough to cover potatoes
- 3 Tablespoons butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 3 teaspoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- Grated sharp cheddar for garnish
Instructions
- Cook the Bacon: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until browned (about 5-10 minutes).3 slices bacon
- Drain bacon on paper towels and discard all but ¼ cup of the bacon grease.
- Sauté the Vegetables: Add celery and onion to the Dutch oven and cook in the reserved bacon grease until the onion is soft and translucent (about 5 minutes).2 stalks celery, 1 onion
- Stir in garlic and cook for an additional 1-2 minutes.4 cloves garlic
- Cook the Potatoes: Add cubed potatoes to the Dutch oven and toss to coat with the vegetable mixture. Sauté for 3-4 minutes.8 potatoes
- Return bacon to the pot, then pour in enough chicken stock to cover the potatoes.4 cups chicken stock
- Cover and simmer until the potatoes are tender (about 15-20 minutes).
- Prepare the Cream Mixture: In a separate skillet, melt butter over medium heat.3 Tablespoons butter
- Whisk in flour and cook for 1-2 minutes, stirring constantly.¼ cup all-purpose flour
- Gradually whisk in the heavy cream, smoked paprika, oregano, and cilantro.1 cup heavy cream, ½ teaspoon smoked paprika, ½ teaspoon oregano, 3 teaspoons chopped fresh cilantro
- Bring the mixture to a boil, stirring constantly, and cook until thickened (about 5 minutes).
- Combine and Purée: Add the cream mixture to the potato mixture, stirring to combine.
- Transfer about half of the soup to a blender and purée until smooth, then return the puréed soup to the Dutch oven.
- Season and Serve: Adjust seasonings with salt, pepper, and additional spices if needed. Serve hot, garnished with grated sharp cheddar.Salt and freshly ground black pepper, Grated sharp cheddar
Equipment
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Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 19g | Protein: 11g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 482mg | Potassium: 396mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1042IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe?Please leave a comment!
I have made this soup similar to another recipe and found a great hack by using frozen hash brown cubed potatoes (defrosted first) instead of peeling and cutting up potatoes. What a time saver!! I have also added frozen corn, diced carrots to make a potato corn chowder.
Genius! Thank you for sharing, Anne. 😊
Xo, Alia & Radwa
The ultimate comfort food!