There's nothing quite as comforting as a steaming bowl of potato and cheese soup on a chilly day. This heartwarming recipe combines tender potatoes with rich, melted cheese to create a velvety smooth soup that's sure to become a family favorite. Whether you're looking for an easy weeknight dinner or a crowd-pleasing starter, this potato and cheese soup delivers restaurant-quality flavor right from your kitchen.
Why You'll choose This Potato and Cheese soup Recipe
Potato and cheese soup has been a beloved comfort food for generations, and for good reason. This simple yet satisfying dish originated in European cuisine, where hearty soups were essential for cold winter months. The combination of starchy potatoes and rich cheese creates a naturally thick and creamy base, while simple aromatics add depth and complexity to every spoonful.
This potato and cheese recipe pairs beautifully with a crusty bread or fresh green salad for a complete meal..
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Ingredients
For the Base:
- 4 large Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 8 ounces sharp cheddar cheese, freshly grated
- Salt and freshly ground black pepper to taste
For Garnish:
- Extra shredded cheddar cheese
- Crispy bacon bits (optional)
- Chopped fresh chives
- Sour cream
Instructions
Preparing the Vegetables :
- Wash and peel the potatoes, then cut them into uniform 1-inch cubes for even cooking
- Dice the onion, celery, and carrots into small, even pieces
- Mince the garlic cloves finely
Creating the Base :
- In a large Dutch oven or soup pot, melt the butter over medium heat
- Add the onion, celery, and carrots, cooking until softened (about 5-7 minutes)
- Add the minced garlic and cook for another minute until fragrant
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux
Building the Soup :
- Gradually add the chicken broth while stirring continuously to prevent lumps
- Add the diced potatoes to the pot
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender
- Add the milk and continue cooking for 5 minutes
Adding the Cheese :
- Reduce heat to low
- Gradually add the shredded cheddar cheese, stirring until completely melted
- Season with salt and pepper to taste
- If desired, use an immersion blender to partially blend the soup for a creamier texture
Equipment
- Large Dutch oven or soup pot
- Sharp knife for chopping vegetables
- Box grater for cheese
- Measuring cups and spoons
- Immersion blender (optional)
- Wooden spoon or silicone spatula
Storage
This potato and cheese soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over low heat, stirring occasionally. Add a splash of milk if needed to reach desired consistency. While you can freeze this soup, be aware that dairy-based soups may separate slightly when thawed – simply reheat slowly while stirring to recombine.
Top Tip
The key to achieving the perfect potato and cheese soup lies in the order of adding ingredients. Never add cheese to boiling liquid – always reduce the heat first and add it gradually while stirring. This prevents the cheese from becoming stringy or grainy and ensures a smooth, creamy texture every time.
FAQ
How long can you keep cream of potato soup in the fridge?
3-4 days when stored in an airtight container.
How do you keep cheese soup from separating?
Add cheese gradually off heat, use sodium citrate, or make a roux. Reheat gently on low heat while stirring.
How do you store creamy potato soup?
Cool completely, store in airtight container, leave headspace for expansion. Don't freeze - dairy will separate.
How do you know if potato soup has gone bad?
Look for sour smell, mold growth, separation that won't remix, or off-taste. If stored over 4 days, discard.
This creamy Potato Cheese Soup is the ultimate comfort food—perfect for chilly evenings or when you need a quick, hearty meal. Its rich, cheesy flavor and velvety texture make it a must-try for all soup lovers. Give this recipe a try, and let us know how it turned out in the comments below! Don’t forget to share it with friends and family who love cozy, homemade meals.
Check out our Creamy Chicken and Rice for more meal prep ideas.
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Pairing
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Potato and Cheese Soup Recipe
Equipment
- Large Dutch oven or soup pot
- Sharp knife for chopping vegetables
- Box grater for cheese
- Measuring cups and spoons
- Immersion blender (optional)
- Wooden spoon or silicone spatula
Ingredients
For the Base:
- 4 large Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 8 ounces sharp cheddar cheese, freshly grated
- Salt and freshly ground black pepper to taste
For Garnish:
- Extra shredded cheddar cheese
- Crispy bacon bits (optional)
- Chopped fresh chives
- Sour cream
Instructions
Preparing the Vegetables :
- Wash and peel the potatoes, then cut them into uniform 1-inch cubes for even cooking
- Dice the onion, celery, and carrots into small, even pieces
- Mince the garlic cloves finely
Creating the Base :
- In a large Dutch oven or soup pot, melt the butter over medium heat
- Add the onion, celery, and carrots, cooking until softened (about 5-7 minutes)
- Add the minced garlic and cook for another minute until fragrant
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux
Building the Soup :
- Gradually add the chicken broth while stirring continuously to prevent lumps
- Add the diced potatoes to the pot
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender
- Add the milk and continue cooking for 5 minutes
Adding the Cheese :
- Reduce heat to low
- Gradually add the shredded cheddar cheese, stirring until completely melted
- Season with salt and pepper to taste
- If desired, use an immersion blender to partially blend the soup for a creamier texture
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