Pure comfort food, this creamy potato cheese soup is kicked up a notch with crumbled bacon to top it off. Simple ingredients include potatoes, extra sharp cheddar cheese, milk, onion, garlic, and broth.
Why This Recipe Works
This recipe comes together in about 30 minutes and makes a great lunch. If you serve in small portions like the recipe directs, it’s a wonderful appetizer or side to a sandwich. I like to serve this potato cheese soup with a cool, crisp salad too!
Ingredients You Will Need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make My Potato Cheddar Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the instructions!
- Melt butter in a large saucepan over medium heat.
- Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes.
- Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth.
- Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt and pepper.
- Stir one cup of the cheddar cheese into the soup until melted and heated through.
- Ladle soup into four bowls; top with remaining 1/4 cup cheese.
- Garnish with crumbled bacon and chopped chives.
Expert Tips & FAQs
- Nutritional information does not include garnish
- Vegetable broth can be substituted for chicken broth
- If you prefer, you don’t have to peel the potatoes, just be sure to scrub them first
- We use sweet Vidalia onion, but any yellow or white onion will be fine
- Extra sharp cheddar gives the best flavor, you can also use white extra sharp
What to Serve with this Potato Cheese Soup
- For the ultimate cheesy lunch, serve as a side to my toasted cheddar ham sandwich.
- A great dipper for this soup is a couple of slices of my homemade Italian bread.
- You might try topping this creamy potato cheese soup with my ranch seasoned oyster crackers.
More Soup Recipes
- Italian Sausage Tomato Orzo Soup
- French Onion Soup
- Crockpot Chicken and Dumplings
- Corn Chowder
- Chicken Tortilla Soup
- Instant Pot Broccoli Cheddar Soup
- Pasta Fagioli
- Chicken Gnocchi Soup
Be sure to check out all of my delicious soup recipes!
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Cheddar Cheese Potato Soup
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 1 tablespoon butter
- 1/2 cup chopped Vidalia onion
- 2 cloves garlic minced
- 4 cups Yukon Gold potatoes peeled, cut into 1/2-inch chunks
- 14 oz chicken broth
- 1 cup milk
- 1/2 teaspoon black pepper freshly ground
- 1 1/4 cups shredded extra sharp cheddar cheese , divided
- crumbled bacon and chopped chives for garnish, optional
Things You'll Need
Before You Begin
- Nutritional information does not include garnish
- Vegetable broth can be substituted for chicken broth
- If you prefer, you don't have to peel the potatoes, just be sure to scrub them first
- We use sweet Vidalia onion, but any yellow or white onion will be fine
- Extra sharp cheddar gives the best flavor, you can also use white extra sharp
Instructions
- Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt and pepper.
- Stir one cup of the cheddar cheese into the soup until melted and heated through.
- Ladle soup into four bowls; top with remaining 1/4 cup cheese.
- Garnish with crumbled bacon and chopped chives.
Nutrition
This post originally appeared here on Feb 19, 2012.
Amanda Davis
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Sarek says
When do you add the 1/2 teaspoon black pepper freshly ground?
Bonnie says
Amazing and so simple
Kelli says
The recipe/ soup is awesome. I used Velveeta instead of sharp cheddar. Total yum.
Coral says
Fabulous recipe. Just made it and even my pickiest daughter (she is very particular about food textures and such) had seconds. Thank you for sharing. I will for sure be making this again!
Elisa Castagna says
So yummy! Thick and creamy! Made this soup tonight and I was so happy with it! Will make it again!
Cheesy Pot Soup says
My entire family loves it and it really doesn’t take very long to make at all! 😃 Thanks!
Fionn says
This is the third time I’ve made this, and I finally got it to be perfect!! It’s a great winter staple!
Pamela Vizuete says
Made this several months ago. I have since repeatedly made it. It is the easiest and best potato soup. Everyone raves. In fact I haven’t found one that I haven’t thought was excellent. I have the Italian bread in the oven now.
You are so good to provide such delicious, simple recipes. Thank you so much
Sarah Scott says
This Soup is Absolutely Delicious you need to make it
Melanie says
I made this tonight for dinner. My 2% milk went bad, but I had some non-dairy Oat milk, so I used it. I was worried that the taste was going to be off. But it wasn’t. I added salt and pepper to taste and a little extra garlic. I served it with fried onions and croutons. It was really good and filling.
Kat says
Delicious. It’s a great soup. Just added broccoli and more cheese. The base of this soup is exactly what I needed. The broccoli just added a hint more flavor and a sneaky way to get veggies in there. I will definitely keep this recipe handy. Thank you.
Libbie Solomonson says
This soup is delicious.! I added a bag of frozen Mexican mixed vegetables.! I was so happy it turned out good – definitely going to make it again.
Debbie says
The soup is amazing, I made a double batch for a sick friend, it is comfort food at its best… I personally don’t eat this type of thing very often, but when you’re sick or recovering from surgery, this is a soup to make… I didn’t change anything in the recipe. The extra sharp cheddar cheese was perfect, it’s quick and easy. Love it.
Bill Chavies says
Tried cutting recipe in half, the reduces broth was not enough, boiled away. What happens with full recipe.
Dennis says
Very good, simple recipe! I added a teaspoon of balsamic vinegar to the onions and garlic sauté. Great soup!
Debbie says
Followed directions but did 1/2 whipping cream with about 4 oz milk. Was little to thick so just added for broth and milk and came out great! Comfort food for sure, I made for a recovering mom, I gained weight just cooking it.
Denise says
I added diced ham, and split the milk in half with heavy cream. Otherwise followed to a T and it was PERFECTION! Very picky hubby, but he loved it.
Portia says
I made this today & I love it! It’s delicious!! I’ll definitely be making it again! I have already shared the recipe with friends!
Jen says
I am making this Xs 4. I did bacon grease instead of butter and add 1 big carrot and 1 stick of celery. My friend John told be this was a fantastic recipe, but for my larger family I would need to multiple it. Can’t wait to try it.
Laken says
Growing up from a very poor family, my grandmother used to make potato soup quite often and it was so good, I never got the opportunity to get the recipe from her. Here I am in 2022 trying so hard to think of things that are cheap to make but delicious and expanding. I really appreciate your recipe. It brought back amazing memories of sitting around the table with my grandparents and it was really delicious & an absolutely money saver!🥹❤️
Trista says
So good! I make it with veggie stock and no bacon cause I’m a vegetarian but I don’t change anything else which is surprising for me. we’re going into not soup weather but I think I’ll still be making this hehe.