Few dishes offer the same level of comfort as a steaming bowl of Cheddar Cheese Potato Soup. Creamy, hearty, and packed with flavor, this soup is the ultimate comfort food for cold nights or whenever you need a satisfying meal. The combination of tender potatoes, sharp cheddar, and savory seasonings makes it a crowd-pleaser that’s both simple to prepare and endlessly customizable.
My love for this recipe began when I needed a quick, filling dinner after a busy day. With just a few basic ingredients, I created a soup so delicious that it became a regular in my meal rotation. Over time, I’ve perfected it—balancing richness with simplicity and making it adaptable for different tastes.
One of the best things about this soup is its flexibility. You can keep it classic or jazz it up with extras like crispy bacon, roasted garlic, or even a touch of heat from jalapeños. Whether you prefer it ultra-creamy or slightly chunky, this recipe can be tailored to suit your cravings while still delivering unbeatable flavor.
Why This Easy Cheddar Cheese Potato Soup?
Selling Points:
- Creamy and Indulgent – Silky smooth with a rich cheddar flavor that melts in your mouth.
- Quick to Make – Ready in under 45 minutes with minimal effort.
- Budget-Friendly – Uses simple, affordable ingredients you likely already have.
- Easy to Customize – Add your favorite proteins, veggies, or spices for a personal touch.
- Perfect for Leftovers – Tastes even better the next day, making meal prep a breeze.
What You Need for Easy Cheddar Cheese Potato Soup
Ingredients:
- 4 cups diced potatoes (Yukon Gold or Russet work best)
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour (or cornstarch for gluten-free)
- 3 cups chicken or vegetable broth
- 2 cups milk (whole milk for creaminess, or half-and-half for extra richness)
- 2 cups shredded sharp cheddar cheese
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½ tsp dried thyme (optional)
Optional Add-Ins:
- ½ cup cooked, crumbled bacon
- 1 cup steamed broccoli or cauliflower
- 1 diced jalapeño (for heat)
- 1 tbsp hot sauce or a pinch of cayenne pepper
- Chopped green onions or chives for garnish
How to Make Easy Cheddar Cheese Potato Soup
Step 1: Prepare Ingredients
Peel and dice the potatoes into small cubes for even cooking. Finely chop the onion and mince the garlic.
Step 2: Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the onions and cook until soft (about 3-4 minutes). Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Make the Roux
Sprinkle the flour over the onions and stir well to form a paste. Cook for 1-2 minutes to remove the raw flour taste.
Step 4: Add Liquids
Slowly pour in the broth while stirring to prevent lumps. Add the milk and diced potatoes. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Step 5: Blend (Optional)
For a smoother texture, use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
Step 6: Add Cheese
Turn off the heat and stir in the shredded cheddar until fully melted. Season with salt, pepper, smoked paprika, and thyme.
Step 7: Serve
Ladle into bowls and top with optional add-ins like bacon, broccoli, or green onions.
Tips for the Perfect Cheddar Cheese Potato Soup
- Shred Your Own Cheese – Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Don’t Overcook the Potatoes – They should be tender but not mushy.
- Adjust Consistency – For a thicker soup, mash some potatoes before adding cheese. For a thinner soup, add more broth.
- Season Gradually – Taste and adjust salt and pepper as needed, especially if using store-bought broth.
- Garnish for Freshness – A sprinkle of fresh herbs or a dollop of sour cream adds brightness.
Substitutions and Variations
- Dairy-Free: Use almond milk and vegan cheese.
- Gluten-Free: Replace flour with cornstarch or a gluten-free flour blend.
- Extra Veggies: Add carrots, celery, or spinach for more nutrition.
- Different Cheese: Try Gouda, Monterey Jack, or Pepper Jack for a twist.
- Meat Lovers: Stir in cooked sausage, ham, or shredded chicken.
Make a Healthier Version
- Use low-fat milk or Greek yogurt instead of heavy cream.
- Reduce cheese slightly and add nutritional yeast for a cheesy flavor.
- Leave potato skins on (if using Yukon Gold) for extra fiber.
- Swap butter for olive oil to reduce saturated fat.
Closing for Easy Cheddar Cheese Potato Soup
This Easy Cheddar Cheese Potato Soup is a must-try for anyone who loves comforting, flavorful meals without the hassle. It’s a versatile dish that can be dressed up or down, making it perfect for any occasion. Once you try it, you’ll see why it’s a favorite in so many households.
Frequently Asked Questions for Easy Cheddar Cheese Potato Soup
1. Can I make this soup ahead of time?
Yes! Store it in the fridge for up to 3 days. Reheat gently to prevent the cheese from separating.
2. Can I freeze this soup?
Freezing is possible, but dairy-based soups can sometimes become grainy when thawed. For best results, freeze before adding cheese and stir it in after reheating.
3. How do I fix a grainy cheese texture?
Blend the soup smoothly before adding cheese, and melt it on low heat while stirring constantly.
4. What’s the best potato for this soup?
Yukon Gold potatoes are creamy and hold their shape well, but Russets also work.
5. Can I use pre-shredded cheese?
Freshly shredded cheese melts better, but pre-shredded can be used in a pinch.
6. How can I make it spicier?
Add cayenne pepper, diced jalapeños, or a dash of hot sauce.
7. Can I make this in a slow cooker?
Yes! Sauté onions and garlic first, then add all ingredients (except cheese) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cheese before serving.
8. What can I use instead of flour for thickening?
Cornstarch, arrowroot powder, or even pureed cauliflower work well.
9. Is this soup kid-friendly?
Absolutely! Most kids love the creamy, cheesy flavor. You can also blend it completely smooth if they prefer no chunks.
10. Can I add other vegetables?
Yes! Carrots, celery, corn, or even spinach blend well into this soup.
This Easy Cheddar Cheese Potato Soup is a foolproof recipe that delivers warmth, comfort, and incredible flavor every time. Whether you stick to the classic version or get creative with add-ins, it’s guaranteed to become a staple in your kitchen. Enjoy!
Easy Cheddar Cheese Potato Soup
Course: All Recipes4
servings30
minutes40
minutes300
kcalIngredients
4 cups diced potatoes (Yukon Gold or Russet work best)
3 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour (or cornstarch for gluten-free)
3 cups chicken or vegetable broth
2 cups milk (whole milk for creaminess, or half-and-half for extra richness)
2 cups shredded sharp cheddar cheese
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp smoked paprika (optional)
½ tsp dried thyme (optional)
Directions
- tep 1: Prepare Ingredients
- Peel and dice the potatoes into small cubes for even cooking. Finely chop the onion and mince the garlic.
- Step 2: Sauté Aromatics
- In a large pot, melt the butter over medium heat. Add the onions and cook until soft (about 3-4 minutes). Stir in the garlic and cook for another 30 seconds until fragrant.
- Step 3: Make the Roux
- Sprinkle the flour over the onions and stir well to form a paste. Cook for 1-2 minutes to remove the raw flour taste.
- Step 4: Add Liquids
- Slowly pour in the broth while stirring to prevent lumps. Add the milk and diced potatoes. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Step 5: Blend (Optional)
- For a smoother texture, use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
- Step 6: Add Cheese
- Turn off the heat and stir in the shredded cheddar until fully melted. Season with salt, pepper, smoked paprika, and thyme.
- Step 7: Serve
- Ladle into bowls and top with optional add-ins like bacon, broccoli, or green onions.
