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    Home » Recipes » Soups

    Published: Sep 3, 2021 by Nicole This post may contain affiliate links.

    Cheesy Potato Soup

    Jump to Recipe Print Recipe
    promotional graphic for this recipe cheesy potato soup

    This cheesy potato soup is a perfect fall-weather dish that brings warmth, comfort, and frugality into every bowl. Packed with cheese, onions, spices, and potatoes this soup recipe is one you'll get a lot of good use from.

    two bowls of potato soup next to two spoons

    I've had this potato soup with cheese recipe for over a year now and while it originally started as me trying to use up stuff I had on hand, it turned into a glorious soup perfect for fall weather. It's thick (almost stew-like) and oh-so-filling.

    Every bite is packed with cheesy potato goodness and if you're like me then you'll add in bits of broccoli too because nothing goes better with cheesy potato soup than some broccoli.

    Serve your cheddar potato soup up with some crusty french bread and you'll have a comforting meal perfect for cold weather.

    Jump to:
    • 🥘  Ingredients
    • 🍽 Equipment Needed
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 🔪 Instructions
    • 📖 Recipe
    aerial view of a bowl filled with cheesy potato soup and topped with parsley next to a spoon and striped towel

    🥘  Ingredients

    • Russet potatoes
    • Chicken broth
    • Half and Half
    • Broccoli florets *optional
    • Cheddar cheese
    • Butter
    • Flour
    • Salt
    • Pepper
    • Paprika
    • Italian seasoning
    • Garlic
    • Onion

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Large pot
    • Measuring cups
    • Measuring spoons
    two white bowls filled with cheesy potato soup and topped withparsely next to a cutting board full fo sliced bread loaf

    🍴 Recipe Tips

    When making this homemade cheesy potato soup, you can use half and half, milk, heavy cream, or even evaporated milk for this soup recipe. I prefer half and half though as it is less likely to curdle up as it cooks thanks to the lower fat content.

    You can use yellow Yukon potatoes instead of russet but they will take longer to cook to a soft texture as they are a harder potato.

    If you want the cheddar potato soup recipe to be thinner you can add in more chicken broth to get it to a thinner consistency or you can use fewer potatoes.

    a close up of a bowl filled with cheddar potato soup with bread loaf sliced in background

    💭 FAQs

    Can I make cheesy potato soup with shredded hashbrowns?

    Yes, you can make this soup using hashbrowns. I recommend sitting them on the counter at about the same time you start prepping the soup so that by the time you're ready to add them in, they've thawed enough to no longer be a giant clump. The soup will take longer to cook because you're waiting for it to become warm again after adding in cold hashbrowns but the results are the same.

    How long is leftover cheddar potato soup good for?

    This soup is good for up to 2 or 3 days if stored in an airtight container in the fridge. Any longer than that and the soup will separate and start to spoil. I do not recommend freezing leftovers as the texture and results will not be good.

    🔪 Instructions

    Check out how to make cheesy potato soup with these simple step-by-step instructions:

    Peel potatoes and shred over a grater. Rinse in a colander to remove extra starches. They should go from a brownish/purple color to a white/light golden color to show you've removed the excess starch.

    In a large pot melt butter over medium/high heat.

    Add diced onion and cook 5 minutes until soft

    Add flour and seasonings, stir to combine, and cook additional 2 minutes

    Add garlic, cook 30 seconds

    Slowly add in chicken broth and half and half, broccoli and potatoes

    Bring to a boil and reduce heat to medium low. Let simmer for 8-15 minutes or until the potatoes are cooked to your desired texture.

    Remove from heat, stir in cheddar cheese.

    Let sit 5 minutes to cool and then serve.

    a close up of a spoon skimming the top of a cheddar potato soup in a bowl

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    📖 Recipe

    a close up of a spoon skimming the top of a bowl of cheesy potato soup thats garnished with parsley
    Print Recipe
    5 from 3 votes

    Cheesy Potato Soup

    This cheesy potato soup is a perfect fall-weather dish that brings warmth, comfort, and frugality into every bowl. Packed with cheese, onions, spices, and potatoes this soup recipe is one you'll get a lot of good use from.
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Servings: 8
    Calories: 430kcal
    Cost Recipe $8.91 / Serving $1.11
    Prevent your screen from going dark

    Ingredients

    • 6 whole peeled and shredded russet potatoes medium size ($2.88)
    • 1 32 oz container chicken broth ($1.22)
    • 2 cups half and half ($.38)
    • 1 cup broccoli florets chopped small *optional ($0.68)
    • 3 cups cheddar cheese, shredded ($2.79)
    • 3 tablespoons butter ($0.27)
    • ¼ cup flour ($0.02)
    • ½ teaspoon salt ($0.05)
    • ¼ teaspoon black pepper ($0.02)
    • ½ teaspoon paprika ($0.05)
    • ½ teaspoon italian seasoning ($0.05)
    • 3 cloves garlic, minced ($0.15)
    • 1 small yellow onion, diced (about 1 cup) ($0.35)

    Instructions

    • Peel potatoes and shred over a grater. Rinse in a colander to remove extra starches. They should go from a brownish/purple color to a white/light golden color to show you've removed the excess starch.
    • In a large pot melt butter over medium/high heat.
    • Add diced onion and cook 5 minutes until soft
    • Add flour and seasonings, stir to combine and cook additional 2 minutes
    • Add garlic, cook 30 seconds
    • Slowly add in chicken broth and half and half, broccoli and potatoes
    • Bring to a boil and reduce heat to medium low. Let simmer for 8-15 minutes or until the potatoes are cooked to your desired texture.
    • Remove from heat, stir in cheddar cheese.
    • Let sit 5 minutes to cool and then serve.

    Notes

    Recipe Tips

    • When making this homemade cheesy potato soup, you can use half and half, milk, heavy cream, or even evaporated milk for this soup recipe. I prefer half and half though as it is less likely to curdle up as it cooks thanks to the lower fat content.
    • You can use yellow Yukon potatoes instead of russet but they will take longer to cook to a soft texture as they are a harder potato.
    • If you want the cheddar potato soup recipe to be thinner you can add in more chicken broth to get it to a thinner consistency or you can use fewer potatoes.
    • You can make this soup using hashbrowns. I recommend sitting them on the counter at about the same time you start prepping the soup so that by the time you're ready to add them in, they've thawed enough to no longer be a giant clump.
    • The soup will take longer to cook because you're waiting for it to become warm again after adding in cold hashbrowns but the results are the same.

    Storage

    • This soup is good for up to 2 or 3 days if stored in an airtight container in the fridge. Any longer than that and the soup will separate and start to spoil. I do not recommend freezing leftovers as the texture and results will not be good.

    Nutritional Information

    Serving: 1bowl | Calories: 430kcal | Carbohydrates: 41.2g | Protein: 18g | Fat: 22.1g | Saturated Fat: 12.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.1g | Trans Fat: 0.5g | Cholesterol: 65.6mg | Sodium: 960.4mg | Potassium: 908.1mg | Fiber: 2.8g | Sugar: 5.2g | Vitamin A: 217.6IU | Vitamin C: 20.7mg | Calcium: 445.8mg | Iron: 1.9mg
    Author NicoleDurham
    Course dinner, Main Course, Soup
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.


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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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