Cheesy Potato Soup
Oct 12, 2025
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This hearty Cheesy Potato Soup is a rich, creamy vegetarian soup with a velvety cheese sauce that’s ultra cozy for chilly nights. It’s loaded with tender potatoes, aromatic vegetables and melty cheddar cheese.
You’ll love this recipe for the simplicity and the silky, cheesy flavor with satisfying chunks of potato. Cheesy Potato Soup is a variation of a potato soup recipe I have loved for years, removing the processed ingredients and making it from scratch.
If you’re looking for a lighter potato soup with a blended texture, try my Leek & Potato Soup.
Ingredients You’ll Need
The main ingredients for the base of the soup are butter, yellow onion, celery, garlic, Yukon and russet potatoes and vegetable stock. It’s seasoned with salt, pepper and paprika, and the creaminess is achieved by making a roux with some of the butter and flour, then whisking in whole milk and heavy cream.
The soup is then, of course, finished with shredded sharp cheddar cheese to give it that signature cheesy finish.
Ingredient Tips
- Yukon gold and russet potatoes: Use both for the best texture. Russets help thicken the soup naturally, while Yukon golds keep their shape and provide creamy bites. Dice potatoes into a medium dice, or roughly ½-inch cubes.
- Cheddar cheese: Always shred it fresh from the block for the smoothest melt. Pre-shredded cheese can make the soup grainy, due to the anti-caking agents added to keep it from sticking together.
- Vegetable stock: Make your own stock from veggie scraps or choose a low-sodium variety so you can better control the seasoning.
How to Make Cheesy Potato Soup
Sauté the aromatics. In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened. Stir in garlic and cook for another 30 seconds, until fragrant.
Cook the potatoes. Add diced potatoes, broth, salt, pepper and smoked paprika. Bring to a boil, then reduce heat to medium-low and simmer for 12 to 15 minutes, or until potatoes are tender when pierced with a fork.
Make the creamy base. In a separate saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk and cream, stirring until the mixture is smooth and slightly thickened, about 4 to 5 minutes. You want the sauce to be the thickness of gravy and stick to the back of a spoon.
Combine and add cheese. Once the potatoes are cooked, begin pouring the cream mixture into the pot. Work in 2 to 3 batches, stirring well to combine between each. Reduce heat to low and stir in shredded cheddar cheese until melted and the soup is smooth and creamy. Taste and adjust seasoning as needed.
Serve. Ladle the soup into bowls and top with chopped chives (optional). You also can top with extra shredded cheese or a dollop of sour cream. Serve with warm bread and a simple green salad.
Frequently Asked Questions
Yes. Use a 1:1 gluten-free baking flour in place of the all-purpose flour to make your roux. The rest of the ingredients are naturally gluten-free.
You can, but freshly shredded cheese melts much better and gives the soup a smoother texture. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
While cheese is a key ingredient, you can swap out the whole milk and heavy cream for alternative milks or coconut cream. Plant-based cheeses can work to make this vegan and dairy-free, though the creaminess and texture will vary in results based on product combinations.
If you prefer a creamier soup, use an immersion blender to partially blend the potatoes directly in the pot. This will give you a smoother consistency while keeping a few chunks for texture. For a fully blended, silky version, check out my Leek & Potato Soup, which has a naturally creamy base and is dairy-free.
Because it’s dairy-based, freezing can cause the texture to separate slightly. If you’d like a freezer-friendly option, make the soup base without the cheese and add it when reheating for the best results.
Absolutely. This soup reheats easily. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over low heat and add a splash of milk or broth to loosen it if it’s thickened too much.
Few things are as cozy as a bowl of this Cheesy Potato Soup throughout the fall and winter months. Paired with a loaf of crusty bread or served with a simple veggie sandwich, it’s the ultimate meal for a night in. Plus, once you make this easy potato soup from scratch, you’ll find yourself coming back again and again.
Cheesy Potato Soup
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 5 cups diced Yukon gold potatoes
- 1 cup diced russet potato
- 4 cups vegetable stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Chopped chives, optional for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add onion and celery and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in garlic and cook for another 30 seconds, until fragrant.
- Add diced potatoes, broth, salt, pepper and smoked paprika. Bring to a boil, then reduce heat to medium-low and simmer for 12 minutes, or until potatoes are tender when pierced with a fork.
- Meanwhile, in a separate saucepan, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook for 1 to 2 minutes, stirring constantly.
- Gradually whisk in the milk and cream, stirring until the mixture is smooth and slightly thickened, about 4 to 5 minutes.
- Transfer, in batches, the cream mixture into the pot with the potatoes, stirring to combine between each addition. Reduce heat to low and stir in shredded cheese until melted and smooth.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and serve. Garnish with fresh chives, as desired.
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