Cheesy Potato Soup Recipe (Fail-Proof & Extra Creamy!)

There’s nothing quite like a steaming bowl of cheesy potato soup on a cold day. That perfect balance of velvety broth, tender potatoes, and rich, melted cheese creates the ultimate comfort food experience. If you’ve struggled with grainy textures, bland flavors, or inconsistent results in the past, you’re not alone. This comprehensive cheesy potato soup recipe solves all those common frustrations with detailed, foolproof techniques that deliver perfect results every time.

What makes this recipe special? Our step-by-step guidance on creating the ideal roux for silky smoothness, our carefully tested cheese blend for maximum flavor, and our secret ingredient additions that elevate this from a simple soup to a memorable meal. By the end of this post, you’ll have not just a delicious recipe, but the knowledge to perfect your cheesy potato soup game forever.

Why This Cheesy Potato Soup Recipe is THE BEST

The Potato Science

The foundation of any great cheesy potato soup is, of course, the potatoes themselves. Yukon Gold potatoes are my top recommendation for this recipe—they have the perfect balance of starchiness and waxy texture, creating a naturally creamy soup while maintaining some structure. If you prefer a soup where some potatoes break down more completely, mix in a few Russets with your Yukons.

For the optimal texture, dice your potatoes into ½-inch cubes. This size allows them to cook evenly and relatively quickly, while still providing nice chunks in the final soup. While some recipes call for peeling, I prefer leaving the thin skins of Yukon Golds intact—they add nutrition, color, and a rustic quality to the soup.

The Cheese Masterclass

Let me be clear: freshly grated cheese is absolutely non-negotiable for the best cheesy potato soup. Pre-shredded cheese contains anti-caking agents that prevent it from melting properly, often resulting in a grainy texture rather than the silky smoothness we’re after.

For complex flavor and perfect meltability, I recommend a blend of cheeses:

• Sharp cheddar (6 oz): Provides the classic cheesy flavor we all love
• Monterey Jack (2 oz): Melts beautifully for creaminess
• Gruyère (optional 2 oz): Adds a subtle nutty depth that elevates the entire soup

Building an Unforgettable Flavor Base

The difference between good soup and great soup often lies in how you treat your aromatics. Don’t just sweat your onions and garlic—take the time to properly sauté them until they develop a sweet, caramelized quality. This extra 5-7 minutes creates a depth of flavor that permeates the entire soup.

Additionally, using high-quality broth makes an enormous difference. While store-bought works, homemade chicken or vegetable stock brings a richness that’s immediately noticeable. If using store-bought, opt for low-sodium varieties so you can control the salt level yourself.

The Perfect Creaminess Technique

The secret to achieving that luxurious, velvety texture in cheesy potato soup is mastering the roux. This simple mixture of fat and flour creates the perfect thickening base that gives the soup body without heaviness.

To make a perfect roux:

1. Melt butter completely over medium heat
2. Add flour all at once and whisk immediately to incorporate
3. Cook for 1-2 minutes until the mixture smells nutty but hasn’t darkened significantly
4. Slowly add milk while whisking constantly to prevent lumps

Alternative thickening methods include blending a portion of the finished soup (great for extra potato creaminess) or using potato starch, though the classic roux remains my preferred technique for its reliable results and rich mouthfeel.

Our “Flavor Boosting” Secret

My non-negotiable flavor booster is a teaspoon of Dijon mustard. It won’t make your soup taste mustardy—instead, it enhances the cheese flavor while adding a subtle depth that most people can’t quite identify but definitely appreciate. A dash of white pepper and a pinch of smoked paprika also contribute to the soup’s complex flavor profile without overwhelming it.

Ingredients List

For the Soup Base:

• 2 lbs (900g) Yukon Gold potatoes, diced into ½-inch cubes
• 4 tbsp (56g) unsalted butter
• 1 large yellow onion, finely diced (about 1½ cups)
• 3 garlic cloves, minced
• ¼ cup (31g) all-purpose flour
• 4 cups (960ml) low-sodium vegetable broth
• 2 cups (480ml) whole milk
• 1 tsp Dijon mustard
• ½ tsp dried thyme
• ¼ tsp smoked paprika
• ¼ tsp white pepper
• Salt to taste

For the Cheese Mixture:

• 6 oz (170g) sharp cheddar cheese, freshly grated
• 2 oz (57g) Monterey Jack cheese, freshly grated
• 2 oz (57g) Gruyère cheese, freshly grated (optional)

For Garnish (Optional):

• Chopped fresh chives
• Crispy fried onions
• Extra grated cheese
• Sour cream
• Cracked black pepper

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Box grater or food processor with grating attachment
• Measuring cups and spoons
• Wooden spoon and whisk
• Ladle
• Immersion blender (optional, for adjusting texture)

Step-by-Step Instructions

1. Prep your ingredients: Dice potatoes into ½-inch cubes. Finely dice onion and mince garlic. Grate all cheeses and set aside at room temperature. Measure remaining ingredients.
2. Create your flavor base: Melt butter in your Dutch oven over medium heat. Add diced onions and cook until translucent and beginning to caramelize, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant but not browned.
3. Make the roux: Sprinkle flour over the onion-garlic mixture and whisk constantly for 1-2 minutes, until it smells slightly nutty and forms a paste. This cooks out the raw flour taste while creating your thickener.
4. Build the soup base: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk in a steady stream, continuing to whisk. Add diced potatoes, Dijon mustard, thyme, smoked paprika, and white pepper.
5. Simmer until tender: Bring mixture to a gentle simmer (avoid boiling), then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are fork-tender but not falling apart.
6. Adjust texture (optional): For a partially creamy soup with potato chunks, use an immersion blender to briefly blend a portion of the soup. Alternatively, remove about 2 cups of soup, blend in a standard blender, and return to the pot.
7. Add the cheese: Remove pot from heat. Add grated cheese one handful at a time, stirring until completely melted before adding the next handful. The residual heat will melt the cheese without risk of it separating.
8. Season to perfection: Taste and adjust salt and pepper as needed. Remember that cheese adds saltiness, so it’s best to adjust final seasoning after the cheese is incorporated.
9. Serve immediately: Ladle into warm bowls and garnish as desired with toppings of your choice.

Pro Tips for Cheesy Potato Soup Perfection

Avoiding Grainy Soup

The science of perfectly melted cheese is simple but crucial:

• Remove the pot from heat before adding cheese
• Add cheese gradually, one handful at a time
• Never boil the soup after adding cheese
• Use freshly grated cheese only, never pre-shredded

Achieving Your Ideal Thickness

• For thicker soup: Simmer uncovered for 5-10 additional minutes
• For thinner soup: Add ¼ cup additional broth or milk at a time
• Emergency thickening: Whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into simmering soup

Best Way to Grate Cheese

A box grater works perfectly for smaller quantities, but for larger batches, a food processor with a grating attachment saves significant time. Either way, always grate cheese when cold, then allow it to warm slightly before adding to the soup.

Blending Techniques

If using an immersion blender, pulse briefly in sections of the pot to maintain some texture. If using a standard blender, fill only halfway, remove the center cap, and cover with a kitchen towel to prevent pressure buildup from hot liquid.

Variations & Customizations

Loaded Cheesy Potato Soup

Turn your soup into a loaded baked potato experience:

• Add ½ cup crispy fried onions or roasted chickpea crumbles before serving
• Top with a dollop of sour cream
• Sprinkle with sliced green onions and extra cheese
• Add a few dashes of hot sauce for heat

Spicy Kick Variation

• Add 1 finely diced jalapeño (seeds removed) when sautéing onions
• Include ¼ teaspoon cayenne pepper with other spices
• Finish with a swirl of sriracha or hot sauce

Vegetarian Delight

• Use vegetable broth as called for in the recipe
• Verify cheese is made with vegetarian rennet
• Add ½ cup finely diced carrots and celery with the onions
• Increase herbs (thyme, parsley) for additional flavor

Smoky Gouda & Potato Soup

Replace half the cheddar with smoked gouda for an incredible smoky flavor that pairs beautifully with potatoes.

Broccoli Cheddar Potato Soup

Add 2 cups finely chopped broccoli florets during the last 5 minutes of potato cooking time. The broccoli will cook perfectly without becoming mushy, and the flavor combination is classic.

Serving Suggestions & Perfect Pairings

This cheesy potato soup shines when served with:

• Crusty artisan bread or sourdough for dipping
• Simple green salad with vinaigrette to balance the richness
• Garlic bread for an extra indulgent meal
• Rosemary or herb focaccia

For an elevated presentation, serve in bread bowls with a sprinkle of paprika, fresh chives, and a drizzle of high-quality olive oil across the top.

Storage, Freezing & Reheating Instructions

Refrigeration

Store cooled soup in airtight containers in the refrigerator for up to 3-4 days. The soup will thicken considerably when chilled—this is normal.

Freezing Considerations

Cheese and potato soups can sometimes separate when frozen and reheated. If you need to freeze this soup:

• Cool completely before freezing
• Consider freezing the base before adding cheese, then add fresh cheese when reheating
• Freeze in individual portions for up to 1 month
• Thaw completely in refrigerator before reheating

Reheating

For best results:

• Reheat on stovetop over low heat, stirring frequently
• Add a splash of milk if needed to restore original consistency
• Never microwave on high power—use medium power and stir every minute
• Do not bring to a boil when reheating to prevent separation

Troubleshooting Common Cheesy Potato Soup Problems

“My soup is grainy or curdled!”

Likely causes:

• Soup was too hot when cheese was added
• Soup boiled after cheese was added
• Pre-shredded cheese was used

Solution: In the future, always remove from heat before adding cheese and never use pre-shredded cheese. For the current batch, try gently blending with an immersion blender to improve texture.

“My soup is too thin!”

Solutions:

• Continue simmering uncovered to reduce
• Make a small amount of additional roux in a separate pan, cool slightly, then whisk into soup
• Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water)

“My soup is too thick!”

Solution: Add warm milk or broth, ¼ cup at a time, until desired consistency is reached.

“My soup is bland!”

Solutions:

• Add salt gradually, tasting between additions
• Add a splash of acid (white wine vinegar or lemon juice)
• Incorporate umami with a dash of Worcestershire sauce
• Add more freshly ground black pepper
• Stir in additional fresh herbs

Frequently Asked Questions

Can I use pre-shredded cheese for potato soup?

While technically possible, I strongly recommend against it. Pre-shredded cheese contains anti-caking agents that prevent proper melting, often resulting in grainy texture. The few minutes it takes to grate fresh cheese makes an enormous difference in the final quality of your soup.

Can I make this cheesy potato soup dairy-free or vegan?

This particular recipe relies heavily on dairy for its character. For a dairy-free version, you would need to make significant adjustments using cashew cream, nutritional yeast, and specifically formulated vegan cheese alternatives. However, the result would be quite different from this classic version.

What are the best potatoes for cheesy potato soup?

Yukon Gold potatoes offer the ideal balance of starch and structure. Russets break down more and create a thicker soup but with fewer distinct potato pieces. Red potatoes hold their shape well but provide less natural thickening.

How do I prevent my potato soup from sticking to the pot?

Use a heavy-bottomed pot, stir regularly (especially near the bottom), and maintain a gentle simmer rather than a vigorous boil. If you notice sticking, reduce heat immediately.

Can I make this soup in a slow cooker or Instant Pot?

Yes! For slow cooker: Follow steps 1-3 on the stovetop, then transfer to slow cooker with potatoes and broth. Cook on low for 6-7 hours or high for 3-4 hours. Add milk and cheese during the final 30 minutes.

For Instant Pot: Use sauté function for steps 1-3, add potatoes and broth, then cook on high pressure for 5 minutes with a quick release. Switch back to sauté (low), add milk, and stir in cheese.

This easy cheesy potato soup recipe has been tested and perfected to ensure you get amazing results every time. The combination of properly made roux, perfectly cooked potatoes, and carefully melted cheese creates a soup that’s rich, velvety, and deeply satisfying. Whether you’re making it for a cozy family dinner or serving friends on a chilly evening, this recipe is guaranteed to impress.

Did you make this Cheesy Potato Soup recipe? We’d love to hear how it turned out! Please leave a comment and rating below, or tag us on Instagram with your delicious creations!