Here’s a rich, creamy, ultra-cheesy potato soup recipe with step-by-step detail so it turns out perfect every time.
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🥔 Creamy Cheesy Potato Soup
🛒 Ingredients (Serves 6–8)
Main
6 medium russet potatoes (about 2½ lbs), peeled and diced small
1 small onion, finely chopped
3 cloves garlic, minced
4 tbsp butter
¼ cup all-purpose flour
4 cups chicken broth (or vegetable broth)
2 cups whole milk (or half-and-half for richer soup)
1 cup heavy cream
2½ cups sharp cheddar cheese, freshly shredded
4 oz cream cheese (softened, optional but makes it extra creamy)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp smoked paprika (optional but recommended)
Optional Add-ins
6 slices bacon, cooked and crumbled
½ cup sour cream
½ tsp dried thyme
Toppings
Extra shredded cheese
Chopped green onions
Crumbled bacon
Sour cream
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👩🍳 Step-by-Step Instructions
1️⃣ Prep the Potatoes
Peel and dice potatoes into small, even cubes (about ½ inch).
Smaller pieces cook faster and help thicken the soup naturally.
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2️⃣ Sauté the Aromatics
In a large heavy-bottom pot or Dutch oven, melt butter over medium heat.
Add onion and cook 4–5 minutes until soft and translucent.
Add garlic and cook 30 seconds (don’t let it brown).
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3️⃣ Make the Roux (Thickener)
Sprinkle flour over the onions.
Stir constantly for 1–2 minutes to cook out the raw flour taste.
It should look like a thick paste.
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4️⃣ Add Liquids
Slowly whisk in the broth, a little at a time, to avoid lumps.
Add milk and stir well.
Bring to a gentle simmer.
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5️⃣ Cook the Potatoes
Add diced potatoes, salt, pepper, paprika, and thyme (if using).
Cover and simmer 15–20 minutes until potatoes are fork-tender.
Stir occasionally to prevent sticking.
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6️⃣ Blend for Creaminess
You have options:
Chunky style: Use a potato masher to mash some potatoes directly in the pot.
Creamy style: Use an immersion blender and blend part of the soup.
Extra smooth: Blend half the soup in a regular blender, then return to pot.
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7️⃣ Add the Cheese
Reduce heat to low.
Stir in cream cheese until melted.
Add shredded cheddar one handful at a time, stirring until melted before adding more.
Stir in heavy cream last.
⚠️ Important: Keep heat low so cheese doesn’t become grainy.
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8️⃣ Final Taste Check
Adjust salt and pepper.
If too thick, add a splash of warm broth or milk.
If too thin, simmer uncovered a few extra minutes.
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🧀 Pro Tips for Super Creamy Soup
Always shred your own cheese (pre-shredded has anti-caking agents).
Use room temperature dairy to prevent curdling.
Don’t boil after adding cheese.
For extra richness, add 1 tablespoon butter at the end.
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🥓 Loaded Baked Potato Version
To turn this into “loaded baked potato soup”:
Stir in cooked bacon
Add ½ cup sour cream
Top with cheddar + green onions
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🥣 Storage & Reheating
Store in fridge up to 4 days.
Reheat gently on stovetop over low heat.
Add splash of milk when reheating (it thickens in fridge).
Not ideal for freezing (dairy can separate).
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If you’d like, I can also give you:
A slow cooker version
Instant Pot version
Healthier/light version
Extra thick restaurant-style version
Or a spicy jalapeño cheddar version 🌶️