Potato cheese soup is a classic comfort food that is creamy and delicious with every bite! It's the perfect meal for a chilly winter day or a cozy night in with the family. With being a one pot meal and few ingredients, potato cheese soup is a popular choice for anyone looking for comfort meal to warm their soul.
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Ingredients to Make Potato Cheese Soup
- Yellow potatoes - this will provide a soft velvety texture to the soup.
- Chicken broth - adds flavor and helps potatoes cook.
- Onion - adds flavor and fragrance.
- Flour - adds thickness to the mixture.
- Milk - adds creaminess to the soup.
- Shredded cheese - adds creamy and flavor.
- Corn - optional, but this would provide nutritional value.
- Salt and pepper - to taste.
How to Make Cheese Soup with Potatoes
- Cook onion and garlic - this will add flavor to the mixture as it boils
- Boil potatoes - this makes the potatoes soft
- Add milk - add milk last because the potatoes do not need the milk to cook
- Add cheese - cheese is what makes cheese soup, cheese soup. The mixture will be hot enough to melt the cheese without having the heat on.
- Blend - to make this mixture thicker, blend 2 cups of it in a blender. Add back to soup.
- Serve - serve with any soup toppings you desire!
Tips for Creamy Potato Soup
- Cut potatoes small - this will make them easier to pick up with a spoon
- Puree part of the mixture - this makes the mixture more creamy and thick.
- Use yellow potatoes - yellow potatoes have a velvety texture and become very silky smooth in potato soup.
- Don't overcook - over cooked potatoes tend to hold more water and that would not be good for our soup! Cook potatoes until tender, but not any longer. That is why we remove the pot from heat before adding the last ingredients.
Yes, you can use vegetable broth instead of chicken broth. Beef broth is another option but that might result in a stronger flavor.
You do not have to, but it will add the tough skins to the soup by not peeling them.
Pureeing at least some of the potato soup helps thicken it up. An immersion blender works best, but you can also use a counter top blender. If you do not have any blender, you can also use a fork to mash up some of the potatoes and add them back to the soup.
By blending half of the soup, it makes it thicker. You can also mix together corn starch and water and then pour it into the soup as it is cooking. I recommend doing this at the end though because the soup can still thicken quite a bit throughout.
Add some milk to the soup at the end of the cook time if you think it is too thick.
You can air fry the potato peelings and eat them in the soup! Rub skins with olive oil and sprinkle garlic salt on top. Air fry for about 10 minutes until skins are crispy.
How to Serve
- Bread bowl - if you are feeling fancy, you can carve out a round bread loaf and pour soup in it. Use the carved out bread to dip in the soup!
- Toppings - the toppings for potato cheese soup are endless! You can use croutons, cheese, bacon, sour cream, scallions, etc.
- Add meat - to add more protein to make this as a main dish, add ham, sausage, chicken, or even tofu.
- Cafe style - cheese potato soup is often served in cafes as a side with wraps, sandwiches, salads, etc.
How to Store Soup
Always let soup cool down to room temperature before storing. Once cool, place in an air tight container.
If wanting to eat within the week, store in the fridge. Any longer than a week and it can spoil.
If wanting to store for longer than a week, place in the freezer. Do not fill container too full since it might need room to expand in the freezer. Allow ½ space at the top of container.
To reheat, heat in the microwave or stove until warm. Make sure to cool until temperature is 165 degrees to kill bacteria that could have grown.
One Pot Potato Cheese Soup
- 2 tablespoon butter
- ½ onion chopped
- 2 cloves garlic chopped
- 6 golden potatoes washed, peeled, and cubed
- 4 cups chicken broth
- 2 cups whole milk
- 3 tablespoon flour
- 1 cup shredded cheese
- ¾ cup corn optional
- 1 tablespoon chili powder
- salt and pepper to taste
- cooked bacon, chopped scallions, chopped ham for topping
- In a large pot, sauté the onion and garlic until they become translucent.
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer until the potatoes are soft and can be pierced with a fork, about 15 minutes.
- Measure out milk with a measuring cup. Stir together flour and milk together. Add to potato mixture. Stir.
- Scoop 2 cups of the soup into a blender. Blend until smooth. This will add thickness. Add back into main soup mixture. Add corn at this point if you are using.
- Remove pot from heat and stir in the shredded cheddar cheese until it melts and blends into the soup. Add in seasonings. Top with bacon, ham, scallions, and any extra cheese. Serve hot!
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
Topped mine with bacon, ham, and scallions. It was beyond delicious! Thank u for such an easy recipe!
Delicious! I love one pot meals. Can’t wait to try this delicious potato soup on a rainy day!
What a lovely comfort soup! Perfect for those chilly days! Yum!
wow this potato soup with bacon was so satisfying and easy to make. Everyone loves them! Pinned to make again