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.
Potato soup with cheese
I've had this 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 soup up with some crusty french bread and you'll have a comforting meal perfect for cold weather.
Cheddar potato soup ingredients
- Russet potatoes
- Chicken broth
- Half and Half
- Broccoli florets *optional
- Cheddar cheese
- Italian seasoning
What you’ll need to make this recipe
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Tips for making 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 soup to be thinner you can add in more chicken broth to get it to a thinner consistency or you can use fewer potatoes.
FAQ's about cheddar potato soup recipe
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.
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.
How to make cheesy potato soup
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.
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Cheesy Potato Soup
- 6 whole peeled and shredded russet potatoes medium size
- 1 32 oz container chicken broth
- 2 cups half and half
- 1 cup broccoli florets chopped small *optional
- 3 cups cheddar cheese shredded
- 3 tablespoons butter
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon italian seasoning
- 3 cloves garlic minced
- 1 small yellow onion diced (about 1 cup)
- 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.