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.
Recipe: $8.84 | Per Serving: $1.11 | Servings: 8
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 This Recipe Works
- 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
Ingredient Notes:
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.
For specific ingredients and measurements, please see the recipe card below.
🔪 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.
🍴 Recipe Tips
- Choice of Dairy- For this cheesy potato soup, options like half and half, milk, heavy cream, or evaporated milk can be used. Half and half is preferred for its lower fat content, reducing the likelihood of curdling during cooking.
- Potato Varieties- While russet potatoes are recommended, yellow Yukon potatoes can also be used. Keep in mind that Yukon potatoes will require longer cooking times due to their firmer texture.
- Adjusting Consistency- To achieve a thinner consistency, increase the amount of chicken broth or reduce the number of potatoes used in the recipe. Adjust according to personal preference.
💭 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.
❤️ More Delicious Soup Recipes
If you tried this Cheesy Potato Soup, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Cheesy Potato Soup
Ingredients
- 6 medium russet potatoes, peeled and shredded ($1.38)
- 3 Tablespoons 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)
- ¼ teaspoon ground black pepper ($0.02)
- ½ teaspoon paprika ($0.04)
- ½ teaspoon Italian seasoning ($0.04)
- 3 cloves minced garlic ($0.18)
- 1 container (32oz) chicken broth ($1.00)
- 2 cups half and half ($1.56)
- 1 cup broccoli florets, chopped small *optional ($0.31)
- 3 cups cheddar cheese, shredded ($3.00)
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
- Customize creaminess with half and half, milk, heavy cream, or evaporated milk. Half and half is less likely to curdle.
- Yellow Yukon potatoes can be used instead of russet, but they take longer to cook.
- Adjust thickness by adding more chicken broth or fewer potatoes.
- Use thawed hashbrowns; cooking time may increase but results will be consistent.
- Consume within 2-3 days when refrigerated in an airtight container. Freezing may alter texture.
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