Cheesy Potato Soup Recipe

Our cozy cheesy potato soup is rich, creamy, and vegetarian friendly, leaving any meat as an optional topping. Ready in about 45 minutes, this thick and hearty soup is comfort food at its best.

As a Midwesterner who spent a decade as a vegetarian, I got really good at finding ways to make some of my favorite recipes that traditionally have meat, like wild rice soup, into vegetarian versions I could enjoy. This vegetarian potato soup became one of my go-to comfort meals during those years, and it’s remained a favorite even after I started eating meat again. I’ve tested this recipe countless times to get the cheese-to-potato ratio just right and to perfect the creamy texture.

The key to exceptional cheesy potato soup is building a solid roux base with butter and flour, which creates that thick, velvety texture without any graininess. Through all my years of making this soup, I’ve learned some important secrets that make a huge difference. Using Idaho (also known as russet potatoes) isn’t just about texture; these starchy varieties release natural starches as they cook, which helps thicken the soup even more and creates that restaurant quality creaminess. I’ve also discovered for the best results, using freshly grated cheese off the block makes a huge difference vs. using pre-packaged shredded cheese which contains stabilizers that prevent it from melting as smoothly.

While this soup is delicious as is, adding toppings like crispy bacon, extra cheese, and green onions gives it that loaded potato feel and really takes it to the next level!

Cheesy Potato Soup Ingredients

• Potatoes: Idaho potatoes or russet potatoes are the best variety for this soup recipe. The depth of flavor and ability to hold their shape throughout the cooking process make them ideal for cheesy potatoes soup.
• Milk: You’ll put nearly five cups of milk in this cheesy potato soup, so make sure you are using a high quality product. I also recommend using whole milk as it has a much creamier texture than skim or 1%. Yes, there is a little more fat in whole milk, but that is part of what makes this soup so rich, delicious, and comforting.
• Cheese: Two tips on selecting the perfect cheddar cheese for this recipe.
  • First, a sharp cheddar cheese will have a stronger flavor than a mild cheddar cheese. So if you want the cheese to be more of a leading flavor in your soup (instead of a supporting flavor), select a sharp cheddar for your soup recipe.
  • Second, if you have time to shred your own cheese, do so. Store-bought shredded cheese is coated in an additive called cellulose to keep it from clumping before it gets to your house. It’s harmless, but freshly shredded cheese will actually melt better in a soup. Shredding your own cheese for this recipe will add a few minutes to cooking, though, so go ahead and use a store-bought shredded cheese if you want to save some time.
• Toppings: The soup is good by itself, but it’s great with the right fixings. Crispy bacon, oyster crackers, chives, even MORE cheese (you know I’m always here to support your cheese endeavors). The toppings take this loaded potato soup to the next level!

See recipe card below for a full list of ingredients and measurements.

How to Make Cheddar Potato Soup

Wash and chop your veggies: Prep your veggies per notes on ingredient list

Make your roux: Did you know that the official name of the concoction you’re making with your butter and flour at the start of this recipe is called a roux, which acts as a thickener for your soup? Fun fact! Anyway, to do this, melt the butter in a large Dutch oven or stock pot over medium heat. Whisk in flour until lightly browned, about 1 minute.

Add in your liquids: Whisk in milk and broth, stirring constantly, until slightly thickened, 1-2 minutes.

Add your potatoes and green onions: Add potatoes and green onions, stir to mix-in. Bring ingredients to a boil, then reduce the heat to medium-low. Simmer until the potatoes are fork tender, 15-20 minutes.

Add in the rest of your dairy and spices: Stir in cheese, sour cream, salt, and pepper. If soup is too thick for your liking, add milk or broth until desired consistency is reached.

Garnish and enjoy: Serve your soup topped with your favorite things (like bacon, green onions, sour cream, more cheese…etc) and enjoy!

Cheesy Potato Soup Recipe Variations

Want to make this into a vegetarian soup recipe? Use vegetable broth! Want to make this into a vegetarian cheesy potato soup? Swap the chicken broth for vegetable broth and you’re good to go! Make sure to have a variety of veggie-friendly toppings for them to enjoy too.

Potato Cheese Soup Tips

How to Thicken Potato Soup

Since our cheesy potato soup is already made with a roux, this shouldn’t be too big of an issue! However, if you’d like to make our soup even thicker you have a few options. My personal favorite is adding a generous shake of potato flakes!

Alternatively adding some additional shredded cheese can thicken your soup. You can also make a quick cornstarch slurry (mixing corn starch and cold water until blended, and adding small splashes slowly into your soup).

How to Store Cheesy Potato Soup

Store remaining soup in an air-tight container in the refrigerator for up to one week.

How Long Does Potato Soup Last in the Fridge?

Leftover potato soup will last in the fridge for 3-4 days when stored properly in an airtight container. Be sure to place soup into the fridge after it’s been cooled closer to room temperature (not hot off the stove). Reheat on the stovetop over medium heat, or in the microwave in 30-second increments until heated to your desired temperature.

Can You Freeze Cheesy Potato Soup?

Soups with a creamy consistency (like potato soup) may not be the best candidate to freeze because the texture of the potatoes can be affected during the freezing process making them mushy. However, if you’d like to try to freeze it, go ahead! Be sure to allow the soup to cool fully before packaging into an air-tight container (or into freezer-safe zip-top baggies lay flat and stack) and freeze for up to three months.