This easy cheesy potato soup recipe is the ultimate comfort food! For an extra treat, you can even go for a loaded potato soup version, using all of your favorite loaded potato toppings!
In my mind, there’s only one thing that sounds better than potato soup in the fall and winter. And that’s cheesy potato soup. I’ll tell you right now, this recipe does not skimp on the cheese. You could almost call it potato-y cheese soup!
When preparing this, I was in the mood for mega comfort food, so I went all out. There are several ways to lighten up the recipe if that’s your preference. You can cut back on the calories and fat in several places.
This soup includes a whopping 7 ounces of cheddar cheese. For added richness I sautéed the vegetables in a bit of bacon fat and also garnished the soup with bacon, but you can easily use olive oil or butter, omitting the bacon entirely for a tasty vegetarian soup.
How do you make a Loaded Cheesy Potato Soup?
This soup can easily be modified into a loaded potato soup! Here are a few of my favorite additional toppings to add, which you can mix and match depending on personal preference:
- Sour cream
- Chives (green onions would also work)
- Bacon
- Cheeses: shredded cheddar and/or Monterey jack
How do you reheat Cheese Soup?
It’s important to note that cheese will separate and develop a gritty texture if you heat it up too quickly over high heat. Low and slow is key, while stirring constantly to ensure that the soup heats evenly. I recommend not going above medium low. A heavy bottom saucepan also really helps.
Looking for more Cheesy Recipes? You may also like my Cheesy Spinach and Artichoke Pasta, Cheesy Baked Jalapeño Popper Dip, and Cheesy Broccoli Bacon Quiche! I also love this Cheesy Lasagna Soup from Joanne at Fifteen Spatulas.
Cheesy Potato Soup
Ingredients
- 1 1/2 teaspoons extra virgin olive oil or bacon fat
- 1 large yellow onion, diced (approximately 3 cups)
- 2 ribs celery, diced
- 1 medium carrot, peeled and diced
- 1 clove garlic, minced
- 3 Russet potatoes, peeled and diced
- 2 cups low sodium chicken or vegetable stock, preferably homemade
- 1 1/2 cups half-and-half or whole milk
- 7 ounces cheddar cheese, shredded
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- Fresh ground black pepper
- Optional garnishes: fresh parsley and cooked, diced bacon (see notes for more options)
Instructions
- In a large dutch oven or heavy bottom pot, melt the olive oil or bacon fat over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
- Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
- Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
- Add the half-and-half, and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on (too much heat can cause cheese to separate). Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne. Taste; adjust seasoning if desired.
- Serve with optional garnishes. Reheat over low or medium-low heat to prevent the cheese from breaking.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
This is such a great idea for a giveaway! I would love any of these. With the exception of just a few titles, I don’t own them but have heard great things about all of them.
My fave cookbook – well one that gets a lot of use is the Cook’s Illsustrated cookbook. It’s about 1000 pages and love that thing!
My favorite is the Joy of Cooking!
Isn’t it? I love how personalized it is compared to some of the other group giveaways I’ve joined in on. I am so jealous of whoever wins!
My autographed cookbook from Cristina Ferarre that is personalized to me.
I love the BHG cookbook!
I would enjoy the Flavor Bible!
My husband bought me the Cook’s Illustrated Cookbook for my birthday last year and I *love* it!
Collect them, it’s a disease. Have been dying to make soup for weeks now but in Southern California the weather is just not cooperating.
All of these cookbooks make me so excited! And I want to basically melt into that soup – gorg!
I have a Joy of Cooking cookbook that my father received from his mother as a housewarming gift on the 80s. I absolutely love it.
My favorite cookbook is Amy Thielen’s The New Midwestern Table.
My favorite cookbook is The Joy of Cooking. It has saved us quite a few times.
My favorite cookbook of all time is the one my mother made for me at Christmas with all the family recipes I had grown up eating. My second favorite cookbook is probably “The Passionate Vegetarian”, even though I am not vegetarian! It has so many good recipes and creative uses for vegetables that is outside of the mainstream. And I really think we don’t eat enough vegetables, just in general.
What an amazing giveaway! I would love to win. I have a Campbell’s recipe book that I use a lot.
Such a great giveaway! I love Joy of Cooking and The Smitten Kitchen Cookbook.
My favorite cook book is my ancient Betty Crocker circa 1956 second edition my mother gave me.
Fingers Crossed & the soup looks delish! ;)