Creamy Cheesy Potato Soup, cozy and easy to make

Welcome to a bowl of comfort and joy. This Creamy Cheesy Potato Soup is everything you want on a chilly day: rich, smooth, and loaded with melty cheese and tender potatoes. It is easy to make, adaptable for picky eaters, and perfect for parties, holiday gatherings, or a cozy family night. Stirring a pot together can even become a fun family activity, where kids can help chop chives or sprinkle cheese. Read on for an easy, step-by-step guide that will make you confident and proud to serve this classic potato soup.

Why You’ll Love This Recipe

• Simple and accessible, uses pantry staples and common produce.
• Comforting texture, creamy base with melty cheddar for maximum satisfaction.
• Customizable: add bacon, swap milk for dairy-free alternatives, or turn it vegetarian.
• Great for feeding a crowd, easy to double and keep warm for parties or potlucks.
• Kid friendly and family approved, a recipe that gets requests on repeat.

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how to make Creamy Cheesy Potato Soup

Below you will find a clear ingredients list and a numbered, step-by-step instruction section so you can make this soup with confidence.

Ingredients You’ll Need

• 2 pounds russet potatoes, peeled and cut into 1 inch cubes, for a fluffy creamy texture.
• 4 tablespoons unsalted butter, for richness and flavor.
• 1 medium yellow onion, finely chopped, for savory depth.
• 2 cloves garlic, minced, for aroma and balance.
• 4 cups low sodium chicken broth or vegetable broth, for the soup base.
• 2 cups whole milk, warmed, for creaminess.
• 1/2 cup heavy cream, optional for extra silkiness.
• 3 tablespoons all purpose flour, to thicken the soup gently.
• 2 cups shredded sharp cheddar cheese, freshly shredded melts best.
• 1 teaspoon salt, adjust to taste.
• 1/2 teaspoon black pepper, freshly ground if possible.
• 1/2 teaspoon smoked paprika or regular paprika, optional for warmth.
• 4 slices cooked bacon, crumbled, optional but recommended for garnish.
• 1/4 cup chopped fresh chives or green onions, for freshness and color.
• Sour cream, for serving optional.

Step-by-Step Instructions

1. Prep the vegetables and dairy ingredients, and shred the cheese so everything is ready to go.
2. In a large pot over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the flour and cook for 1 minute to remove the raw flour taste.
5. Slowly pour in 4 cups of broth while whisking to avoid lumps, then add the cubed potatoes.
6. Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook until potatoes are fork tender, about 15 to 20 minutes.
7. When potatoes are tender, use a potato masher or an immersion blender to mash or partially blend the soup to your preferred texture, leaving some chunks for body.
8. Stir in the warm milk and heavy cream, then simmer gently for 3 to 5 minutes to heat through. Do not boil.
9. Reduce heat to low and gradually add the shredded cheddar cheese in small handfuls, stirring until each addition melts before adding more.
10. Taste and adjust seasoning with salt, pepper, and paprika. If the soup is too thick, add a splash of milk or broth to reach desired consistency.
11. Serve hot with crumbled bacon, a dollop of sour cream, and a sprinkle of chopped chives.

Pro Tips for Perfect Potato Soup

• Use russet potatoes for the creamiest texture, or Yukon Gold for a naturally buttery flavor.
• Shred your own cheese, it melts smoother than pre-shredded blends with anti caking agents.
• Warm the milk before adding to the pot to prevent curdling and speed reheating.
• For a silkier texture, blend about one third of the soup and leave the rest chunky.
• Taste and season late, cheese adds saltiness so adjust after cheese is added.
• If using bacon, crisp it well so it stays crunchy when served.
• For extra depth, sauté a diced carrot and celery with the onion.
• To make it lighter, use half-and-half instead of heavy cream, or substitute low fat milk.

Common Mistakes and Troubleshooting

• Soup is grainy or curdled: you likely boiled the milk after adding; keep heat low and warm dairy before adding.
• Too thin: simmer a few minutes uncovered to reduce, or whisk a teaspoon of cornstarch with cold water and add slowly.
• Too thick: thin with reserved broth or warm milk, one tablespoon at a time.
• Potatoes not tender: simmer longer with the lid on, check by piercing with a fork.
• Cheese clumps: add cheese slowly off high heat and stir constantly.

Variations to Try

• Vegetarian: use vegetable broth and skip bacon.
• Loaded baked potato: add diced ham, extra cheddar, and sour cream.
• Vegan: use plant based milk and butter substitute, swap cheese for vegan cheddar and use nutritional yeast for savory depth.
• Spicy: stir in 1 chopped jalapeno while cooking onions or add a pinch of cayenne.
• Slow cooker: combine all ingredients except dairy and cheese, cook on low 4 hours, add dairy and cheese at the end.
• Gluten free: replace flour with 2 tablespoons cornstarch mixed with cold water, add after potatoes are tender.

Storage and Make-Ahead Instructions

• Refrigerator: Cool completely, store in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring and adding a splash of milk if needed.
• Freezer: Freeze soup without dairy and cheese for up to 3 months. Thaw in the refrigerator overnight, then warm on the stove and stir in milk and cheese at the end.
• Make ahead: Prepare soup base a day ahead, refrigerate, then reheat and finish with dairy and cheese before serving for best texture.

Frequently Asked Questions (FAQs)

Q: Can I use a different cheese?
A: Yes, Gruyere, Monterey Jack, or a mild white cheddar work well. Blend cheeses for complexity.

Q: How do I make the soup thicker without flour?
A: Mash more potatoes into the broth or use a cornstarch slurry of 1 tablespoon cornstarch plus 1 tablespoon cold water.

Q: Is this recipe gluten free?
A: Not as written, but you can use 2 tablespoons cornstarch instead of flour to make it gluten free.

Q: Can I make this in a slow cooker?
A: Yes, cook potatoes and broth on low for 4 hours, then add milk and cheese and stir until melted.

Q: How long does leftovers stay good?
A: Up to 3 days refrigerated. Freeze only if you omit dairy before freezing.

Nutrition or Dietary Adaptations

• Low calorie: use low fat milk and reduce cheese amount, increase vegetables like cauliflower or celery for bulk.
• Vegan: swap dairy for unsweetened plant milk, vegan butter, and vegan cheese. Add nutritional yeast for extra savory flavor.
• Nut free: this recipe is nut free if you use dairy or approved substitutes; avoid plant milks made with nuts and choose oat or soy alternatives.

Equipment Recommendations

• Large heavy bottom pot or Dutch oven.
• Sharp chef knife and cutting board.
• Measuring cups and spoons.
• Potato masher or immersion blender.
• Cheese grater for shredding cheddar.
• Wooden spoon or heatproof spatula.

Serving Suggestions

• Serve with crusty bread, garlic croutons, or a warm baguette.
• Pair with a simple green salad or roasted vegetables for a balanced meal.
• For parties, offer a soup bar with toppings like bacon, chives, extra cheese, and sour cream.
• Pack in a mason jar for a cozy homemade gift, tied with a ribbon and reheating instructions.

Conclusion

There is something endlessly satisfying about a steaming bowl of Creamy Cheesy Potato Soup. It is forgiving, adaptable, and sure to become a staple in your recipe rotation. Try a few variations, share a photo, and tell me how your family liked it in the comments. If you loved the recipe, please share or save it for later.