Easy Creamy Potato Soup Recipe

I perfected a Creamy Potato Soup Recipe that pairs sharp cheddar with silky potatoes and simple pantry ingredients for a quick, flavorful weeknight meal.

I never thought a bowl could make me stop scrolling but this Creamy Potato Soup Recipe did. I kept one foot in comfort food and the other in quick weeknight dinners, and the mix of russet potatoes and sharp cheddar keeps things interesting.

It looks basic but there’s a little cheat that makes it taste restaurant level, and yea you might end up sneaking spoonfuls before the main course. This is not your thin diner soup, it’s rich and kinda cheesy without being cloying.

If you like Cheesy Potato Soup you’ll probably be hooked after the first spoon.

Ingredients

• Potatoes: starchy comfort food, give fibre and carbs, filling but not very high protein.
• Unsalted butter: adds rich mouthfeel and fat, makes soup silky but rich.
• Yellow onion: brings sweetness and savory depth, some vitamin C and fiber too.
• Garlic: sharp aromatic hit, may help immunity and gives savory punch.
• Cheddar cheese: creamy, salty, adds protein and calcium, makes it cheesy and bold.
• Milk and cream: boost creaminess and calories, supply calcium and fat for richness.
• Bacon: smokey salty crunch, mostly fat and sodium, great as an occasional topping.
• Chives: fresh oniony garnish, low calories and bright flavor, makes bowl pop visually.

Ingredient Quantities

• 2 lb russet potatoes, peeled and cut into 1/2 inch cubes (about 900 g)
• 3 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 tbsp all purpose flour
• 4 cups (1 L) low sodium chicken broth or vegetable broth
• 1 cup (240 ml) whole milk
• 1 cup (240 ml) heavy cream or half and half
• 2 cups (about 8 oz / 225 g) shredded sharp cheddar cheese, divided
• 1/2 cup sour cream, optional but makes it extra creamy
• Salt and black pepper, to taste
• 3 slices cooked bacon, crumbled, optional for topping
• 2 tbsp chopped chives or green onions, for garnish

How to Make this

1. Peel and cut the 2 lb russet potatoes into 1/2 inch cubes, put them in cold water while you prep everything else so they don’t brown.

2. In a large pot melt the 3 tbsp unsalted butter over medium heat, add the chopped yellow onion and cook until soft about 5 to 7 minutes, add the minced garlic in the last minute so it does not burn.

3. Sprinkle the 2 tbsp all purpose flour over the onions, stir constantly 1 to 2 minutes to cook the raw flour taste and make a light roux.

4. Slowly whisk in the 4 cups low sodium chicken or vegetable broth, add the potatoes and bring to a boil, then lower heat and simmer until potatoes are tender about 12 to 15 minutes.

5. For texture mash about half the potatoes right in the pot with a potato masher or use an immersion blender to pulse until mostly smooth but still a bit chunky, if using a blender work in batches and let the soup cool a bit first.

6. Warm the 1 cup whole milk and 1 cup heavy cream or half and half separately to near warm then stir them into the pot, heat gently for 3 to 5 minutes don’t let it boil.

7. Turn the heat very low and stir in most of the 2 cups shredded sharp cheddar, saving about 1/4 to 1/2 cup for topping, also stir in the 1/2 cup sour cream if using, season with salt and black pepper to taste; tip grate the cheese fresh and add salt at the end because cheddar is salty and pre shredded cheese can make your soup grainy.

8. If the soup is too thick thin with a splash more broth or milk, if too thin simmer gently to reduce, then ladle into bowls and top with the reserved cheddar, crumbled cooked bacon if using, and the 2 tbsp chopped chives or green onions.

Equipment Needed

1. Vegetable peeler, for peeling the potatoes, dont use a dull one.
2. Chef’s knife and cutting board, to cube the russets and chop the onion.
3. Large bowl, to hold the potato cubes in cold water while you prep.
4. Large heavy bottomed pot (6 to 8 qt), to cook the soup.
5. Measuring cups and measuring spoons, for butter, flour, broth, milk etc.
6. Wooden spoon or heatproof spatula, to sweat the onions and stir the roux.
7. Whisk, to slowly work in the broth and avoid lumps.
8. Potato masher or immersion blender (or regular blender for batches), to mash half the potatoes and get that chunky creamy texture.
9. Box grater, for freshly grating the sharp cheddar so it melts smoothly.
10. Ladle and serving bowls (plus a small spoon for tasting).

FAQ

Easy Creamy Potato Soup Recipe Substitutions and Variations

Pro Tips

1) Warm the milk and cream and add the cheese off the heat, dont let it boil once the dairy and cheese are in or the fat will separate and the soup gets grainy. If the cheese wont melt smoothly, drop the heat and stir slowly until it does.

2) Always grate cheddar from a block, freshly grated melts way better than pre shredded stuff which has anti clump stuff and makes the texture gritty. Chill the cheese for 10 minutes first and it grates cleaner.

3) For best mouthfeel mash about half the potatoes and leave the rest chunky so you get both creaminess and bite, or use a ricer if you want super silkier soup. If you use a blender pulse in short bursts and let the soup cool a bit first or youll get hot splashes.

4) Brighten and balance the soup at the end with a tiny splash of cider vinegar or lemon juice, and keep salt light until after the cheese goes in since cheddar adds salt. If you make it ahead remember it thickens in the fridge, thin with warm broth when reheating and reheat gently so the dairy doesnt break.