This cheesy potato soup is a perfect fall-weather dish that brings warmth, comfort, and frugality to every bowl. Packed with cheese, onions, spices, and potatoes, this soup recipe is one you'll get a lot of good use from.
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I've had this potato soup with cheese recipe for years 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.
Unlike other potato soups where you have mostly broth and hardly any potatoes, here, we have mostly potatoes. The end results? Fabulous and frugal!
For more fall favorite soup recipes, make sure to check out our Poor Man's Beef Stew, Tomato Soup Chili, and 5 Ingredient Instant Pot Chili.
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💛 Why You'll Love This Recipe
- You can add to it. 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.
- It goes well with simple side dishes. Serve your cheddar potato soup up with some 2 Hour No Knead White Bread, and you'll have a comforting meal perfect for cold weather.
- Basic ingredients. Most of the ingredients needed for this soup are simple pantry staples or seasonings, so any shopping should be minimal.
🛒 Ingredients
Chicken broth- Using chicken broth as the base will give us a lot of great flavors, but water and bullion cubes could work too.
Half and Half- You'll need some half and half to add a little more creamy richness to the soup. Don't have it? You can use any milk in its place.
Broccoli florets- Adding in broccoli florets is optional but always delicious.
Russet potatoes- For the potatoes in this soup, I recommend using russet potatoes. These are softer and more starchy, so the texture is great when cooked.
Cheddar cheese- Add in cheddar cheese (we like sharp or medium cheddar). This will make your soup taste incredible.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Buy cheese in blocks: Shredding your own cheddar is cheaper and melts better than pre-shredded.
Stretch with broth: Add a little extra chicken broth and reduce the cheese slightly to stretch the soup further.
Skip the broccoli if needed: The soup is still hearty and flavorful without it if you're keeping costs down.
🥄 Instructions for Cheesy Potato Soup
Step 1: 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.
Step 2: In a large pot, melt butter over medium/high heat.
Step 3: Add diced onion and cook for 5 minutes until soft
Step 4: Add flour and seasonings, stir to combine, and cook additional 2 minutes
Step 5: Add garlic, and cook for 30 seconds
Step 6: Slowly add in chicken broth and half and half, broccoli, and potatoes
Step 7: 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.
Step 8: Remove from heat, and stir in cheddar cheese.
Step 9: Let sit for 5 minutes to cool, and then serve.
👩🏻🍳 Expert Tips
- Dairy choice: Half and half works best for a creamy soup with less risk of curdling, but milk, heavy cream, or evaporated milk can be used.
- Potato options: Russet potatoes cook faster, while Yukon golds work too but need more time.
- Adjust consistency: Thin the soup with extra broth or use fewer potatoes to reach your preferred texture.
❄️ Storage and Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for up to 2 to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or milk if the soup thickens too much. Microwave reheating works as well, using short intervals and stirring between.
🥗 Side Dishes or Pairing Ideas
Serve this potato soup with crusty bread, dinner rolls, or biscuits for dipping. It also pairs well with a simple green salad or roasted vegetables for a balanced meal.
- Iceberg SaladRecipe $5.00 / Serving $0.83
- Zucchini Cornbread CasseroleRecipe $5.04 / Serving $0.42
- 65% Low Hydration Sourdough BreadRecipe 0.97 / Serving $0.06
- Easy Yeast Rolls for BeginnersRecipe $1.06 / Serving $0.12
❓ Recipe FAQs
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 homemade frozen 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.
I recommend peeling your russet potatoes before shredding them into the soup. This is because the skin of a russet potato is pretty thick and doesn't soften well, so it leaves a chewy consistency. You can have bits and pieces of peel in the soup and be fine, but having a lot in there could be disappointing.
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🐝 If you tried this Cheesy Potato Soup, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cheesy Potato Soup
Ingredients
- 3 tablespoons unsalted butter - ($0.37)
- 1 small yellow onion, diced (about 1 cup) - ($0.90)
- ¼ cup all-purpose flour - ($0.03)
- ½ teaspoon salt - ($0.01)
- ½ teaspoon paprika - ($0.04)
- ½ teaspoon Italian seasoning - ($0.04)
- ¼ teaspoon ground black pepper - ($0.02)
- 3 cloves garlic, minced - ($0.18)
- 4 cups (32 ounces) chicken broth - ($1.00)
- 2 cups half-and-half - ($1.56)
- 6 medium russet potatoes, peeled and shredded - ($1.38)
- 3 cups cheddar cheese, shredded - ($3.00)
- 1 cup broccoli florets, chopped small, optional - ($0.31)
Instructions
- Prep potatoes. Shred the peeled potatoes using a box grater. Rinse in a colander until the water runs clear, then drain well.
- Sauté base. In a large pot over medium-high heat, melt the unsalted butter. Add the diced onion and cook for about 5 minutes, until softened.
- Build roux. Stir in the all-purpose flour, salt, paprika, Italian seasoning, and black pepper. Cook for 2 minutes, stirring constantly.
- Add garlic. Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add liquids and potatoes. Slowly pour in the chicken broth and half-and-half, stirring to prevent lumps. Add the shredded potatoes and broccoli, if using.
- Simmer. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 8 to 15 minutes, until the potatoes are tender and the soup thickens.
- Finish. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Rest and serve. Let the soup sit for 5 minutes before serving. Serve warm.
Notes
- Cream options. Half-and-half gives a creamy texture with less risk of curdling. Milk, heavy cream, or evaporated milk also work.
- Potato swaps. Yukon Gold potatoes can be used but may require a longer simmer.
- Thickness control. Thin with additional broth or thicken by simmering longer.
- Shortcut option. Thawed frozen hash browns can be used; cooking time may increase slightly.
- Storage. Refrigerate in an airtight container for 2 to 3 days. Freezing is not recommended due to texture changes.
Nutritional Information
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