Cheesy Potato Soup

This Cheesy Potato Soup is so versatile and the flavors are unique and complex from a multitude of seasonings and spices that you already have on hand.

This post is sponsored by Cache Valley Creamery Cheese. All the comments and opinions in this recipe are my own.

When I was hoping to find a cheese soup that wasn’t like any other that I’d made, I stumbled upon this recipe for Cheesy Potato Soup by The Cozy Cook. After giving it a try I knew this was the perfect soup to add my own spin and satisfy my discerning taste testers.

It goes without saying that if you’re making soup where the main ingredient and top of the flavor profile is cheese, you start with the best cheese out there. So for me, that cheese is from Cache Valley Creamery. If Cache Valley cheese is available to you, buy it, try it, and you’ll know what I mean. The level of delicious cheesy flavor as well as melty-smooth texture that Cache Valley Creamery gives to this soup is so good. So, now that I’ve got you started on the right foot, let’s talk about everything that makes this soup spectacular.

Ingredients in Cheesy Potato Soup-

Cheese- Cheddar cheese is the main cheese in this soup. I like to use a mixture of mild and medium, but use what you like or what you have on hand. Sharp cheddar is also a great option, depending on your preference. A little bit of Parmesan is also added for a complex bite and saltiness.

Onions- The Cozy Cook suggests caramelizing onions for the soup and this is a genius move. All that golden color on the onions equals flavor. My method of achieving the caramelized onions is actually fairly quick so if you have the time, don’t skip it.

Butter and Olive oil- The combination of butter and olive oil when caramelizing the onions helps to brown the onions and still adds a buttery flavor to them.

All purpose flour- Just enough flour to help thicken the soup but not make it too much like a cloying sauce.

Herbs and unique seasonings- Oregano, parsley, thyme, mustard powder, and black pepper. Along with the secret ingredients of soy sauce and hot sauce. The ingredient list seems long for this recipe but it’s only because there are so many great herbs added, i.e. so many flavor profiles that creates a unique flavor with added umami and variety. The soy sauce and hot sauce each add a curious tang that you don’t want to miss.

Potatoes- Yukon Gold are the preferred potatoes due to the silky texture of the potatoes. The potatoes are mashed which lends an interesting texture but you can also add them diced to the soup for a chunky option.

Sour cream, cream cheese, and half and half- All these ingredients add to flavor variety and help to give the soup body and thickness.

Vegetable broth or chicken broth- I’ve made the soup with both of these and we prefer vegetable broth for a better brightness in the soup.

How do you make Cheesy Potato Soup-

Caramelize the onions in a combination of olive oil and butter. This can be achieved in under 15 minutes contrary to some beliefs that you must cook the onions low and slow to achieve the desired golden brown.

Boil the potatoes in a separate pot while cooking the other ingredients in a soup pot. When you boil the potatoes separately, you drain off excess starch from the potatoes which ensures the soup is not gluey.

Add flour to the onions and cook to remove the flour taste. Then add the garlic and herbs, cooking for a bit to help release the flavors.

Add the broth and cook to thicken before adding the potatoes and remaining ingredients.

The potatoes should be fork tender now. Drain them and add the sour cream and cream cheese. Mash the potatoes well. If desired, you can leave the potatoes as is or only partially mash them depending on the texture you want. Mashing the potatoes is really a great option. Not completely smooth but hearty enough to highlight all the great flavors in the Cheesy Potato Soup.

Add the potatoes to the soup and incorporate well. Also add the half and half at this time.

Now the best part, adding the cheeses. You may turn off the heat or lower it until the cheeses have melted completely and you have a luxurious texture.

Now this soup is ready to serve. Offer additional cheese (a must!), fresh chives or crumbled bacon.

Pro tips for success-

• The potatoes can be left diced if you’re wanting a chunky soup. You can also add sliced carrots, peas, or broccoli.
• The soy sauce adds a nice umami flavor and the hot sauce adds no heat, just makes the soup more complex so don’t skip these ingredients. You won’t be sorry.
• You may use whole milk in place of half and half if you don’t have it. The soup may be a little thinner.
• Feel free to add even more cheese to your liking to the soup. Mild, medium, or sharp (or a combination) all work very well, depending on what you prefer.
• The potatoes are boiled separately in the recipe. This is necessary to rid them of excess starch prior to adding to the soup. Otherwise, the soup will have a gummy texture.

Variation options for Cheesy Potato Soup-

You can add diced carrots and peas to the Cheesy Potato Soup for added vegetables.

Make it a Cheesy Potato and Broccoli Soup just by adding bite-sized pieces of broccoli.

Can you make Cheesy Potato Soup ahead of serving?

The soup may be made up to two days ahead of serving. Cool and then refrigerate until the day of serving. The soup will thicken quite a bit in the fridge. Heat gently until ready to serve. Do not allow the soup to boil or it may curdle.

Can you freeze Cheesy Potato Soup?

I don’t recommend freezing soups with a lot of cheese and dairy as the texture changes when frozen.

I hope you give this soup a try, it’s so good! Once you do, you’ll agree it’s not your “usual” cheese soup. The versatility to the soup is almost limitless.

For more cheesy recipes that are sure to please, try The Best Macaroni and Cheese I’ve Ever Made, or my simple and fun Incredible Cheese Bombs.

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5 from 2 votes

Cheesy Potato Soup

This soup is so good and so versatile. Made with mashed potatoes added into the creamy cheesy soup, but you can use diced potatoes for a more chunky soup. This soup is not your usual cheese soup in that the herbs, seasonings, and sauces added in make the flavors of this soup so deep and complex.

Course Meatless Main Dish, One pot meal, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Calories 388

Author Sally Humeniuk

Ingredients 

1x2x3x

• 2 lbs Yukon Gold potatoes
• ½ tsp salt
• 2 tbsp cream cheese softened
• ¾ cup sour cream
• 1 tbsp olive oil
• 2 tbsp butter
• 1 large yellow onion
• 3 cloves garlic
• ¼ cup flour
• 1 tsp dried oregano
• ½ tsp dried parsley
• ½ tsp mustard powder
• ½ tsp dried thyme
• ½ tsp fresh black pepper
• 2 tsp soy sauce
• 2 tsp hot sauce like Tabasco
• 4 cups chicken broth or vegetable broth
• 2 cups half and half
• 3 cups cheddar cheese shredded
• ⅓ cup Parmesan cheese shredded
• 1 ½ tsp salt or to taste

Optional toppings

• chives, green onions, or parsley
• crumbled bacon
• extra shredded cheese

Instructions

• Boil the potatoes- Peel the potatoes and dice them into 1-inch pieces. In a medium pot, add enough cool water to cover the potatoes and add ½ teaspoon salt. Heat to boil and then simmer until tender while preparing the other ingredients.
• Caramelize the onions- Heat the olive oil and butter in a large soup pot over medium heat. Rough dice the onions and add to the pot. Saute onions over medium to medium-high heat until they're caramelized golden brown, about 15 minutes.
• Once the onions are browned, add the garlic and heat over medium heat for a minute, stirring to incorporate.
• Add the flour and toss to coat. Continue to cook the mixture for another minute or two to remove the flour taste, stirring constantly.
• Add the dried oregano, dried parsley, mustard powder, thyme, and black pepper. Stir and cook about 30 seconds, then add soy sauce, hot sauce, chicken broth, or vegetable broth. Cook on medium heat, stirring occasionally for about 5 minutes until the mixture has thickened slightly.
• At this point, the potatoes should be ready. Make sure they're fork tender. Drain the potatoes and add the cream cheese and sour cream to them. Mash the potato mixture with a potato masher until mashed well and add the potatoes to the soup pot.
• Stir the potatoes into the soup, mashing them further. If you want a very smooth soup, use an immersion blender or regular blender to blend further (see notes below for more options).
• Turn the heat to low and add the half and half, cheddar cheese, and Parmesan cheese. Add 1 teaspoon salt and taste, adding up to ½ teaspoon more if needed.
• Once the cheeses have melted completely, the soup is ready to serve.
• Serve with additional toppings as desired.

Equipment

2 soup pots one for boiling the potatoes, one for making the cheese soup

1 potato masher

1 immersion blender optional

1 Cheese grater

Notes

• The potatoes can be left diced if you're wanting a chunky soup. You can also add sliced carrots, peas, or broccoli.
• The soy sauce adds a nice umami flavor and the hot sauce adds no heat, just makes the soup more complex so don't skip these ingredients. You won't be sorry.
• You may use whole milk in place of half and half if you don't have it. The soup may be a little thinner.
• Feel free to add even more cheese to your liking to the soup. Mild, medium, or sharp (or a combination) all work very well, depending on what you prefer.
• The potatoes are boiled separately in the recipe. This is necessary to rid them of excess starch prior to adding to the soup. Otherwise, the soup will have a gummy texture.

Nutrition Facts

Cheesy Potato Soup

Amount Per Serving (12 ounces)

Calories 388 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 74mg25%

Sodium 897mg39%

Potassium 554mg16%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 5g6%

Protein 14g28%

Vitamin A 764IU15%

Vitamin C 20mg24%

Calcium 377mg38%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe slightly adapted from The Cozy Cook. Ingredient quantities adjusted and method changed slightly for ease.