Cheesy Potato Soup is creamy, comforting, and loaded with bacon, three types of potatoes, hearty veggies, and a rich cheesy base.
Comforting Cheesy Potato Soup
There’s comfort food, and then there’s cheesy potato soup—extra comforting and full of flavor.
After making an amazing potato soup, I wondered, what if I made a sweet potato version? And let me tell you, it’s irresistible. Not only is it so good, but it’s also super easy to make!
Cheesy Potato Soup Ingredients
- Unsalted Butter: Used two times in this recipe.
- Bacon: Cook until crispy and save the bacon grease to add extra flavor.
- Yellow Onion & Carrot: Dice them finely for even cooking.
- Gold Potatoes & Sweet Potatoes: No need to peel gold potatoes, but sweet potatoes should be peeled for the best texture.
- Garlic: Freshly diced or jarred garlic works great.
- Seasonings: Taste and adjust any seasonings to personal preference.
- Chicken Broth: Use low-sodium broth to control salt levels.
- Flour: Cook for one min to get rid of the raw flour taste before adding milk.
- Whole Milk: Avoid low-fat milk, which won’t give the same richness.
- Sharp Cheddar Cheese: Grate fresh from a block—pre-shredded cheese doesn’t melt as well.
How To Make Cheesy Potato Soup
- Cook Bacon: Chop the bacon before cooking—it crisps up faster.
- Cook Veggies: Stir frequently so the garlic doesn’t burn.
- Cook Potatoes: Cut potatoes into even pieces so they cook at the same rate.
- Flour Mixture: If the mixture gets lumpy, use a whisk to smooth it out before adding to the soup.
- Combine & Finish: Add the cheese after turning off the heat.
- Serve: Let the soup sit for 5 mins before serving—it thickens as it rests.
Recipe Tips
- Crisp the bacon: Cook until crispy for better texture.
- Slow sauté: Thoroughly soften onions and carrots for flavor. Don’t rush this!
- Adjust seasonings: Taste and season as you go.
- Add cheese slowly: Stir in cheese, a small handful at a time, mixing in between additions for smooth melting.
- Adjust thickness: Thin with milk or broth if needed.
What To Serve With Cheesy Potato Soup
- Crusty Bread or Dinner Rolls: Perfect for dipping.
- Garden Salad: Or a tasty Caesar Salad.
- Roasted Veggies: Brussels sprouts or asparagus.
- Grilled Cheese Sandwiches: Add ham for more protein.
- Apple Salad: Sweet and tangy.
Storage
- Cool soup to room temp.
- Refrigerate in airtight containers for 3-5 days.
- Freeze for up to 2-3 months. Reheat on low heat, stirring frequently; avoid boiling.
More Comforting Soup Recipes:
- Creamy Chicken and Wild Rice Soup only 5-ingredients
- Taco Soup with a mix of beans
- Tuscan Sausage and Potato Soup with Italian sausage
- Broccoli Cheddar Soup creamy and delicious
- Creamy Chicken Noodle Soup perfect for sick days
Cheesy Potato Soup
Cheesy Potato Soup is packed with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base.
Equipment
- Large cast-iron pot or Dutch oven
Ingredients
- 5 tablespoons unsalted butter divided
- 8 slices bacon finely diced
- 1-1/2 cups finely diced yellow onion
- 1-1/2 cups finely diced carrot
- 2-1/2 cups diced gold potatoes 1/2-inch thick, unpeeled, see note 1
- 2-1/2 cups diced sweet potatoes 1/2-inch thick, peeled
- 1 tablespoon minced garlic
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 1-1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (32-ounce) carton chicken broth
- 1/3 cup flour
- 3 cups whole milk see note 2
- 2 cups shredded sharp Cheddar cheese or extra-sharp, see note 3
- Hearty buttered bread for serving
- Toppings as desired see note 4
Instructions
- In a large cast-iron pot over medium heat, add 1 tablespoon of butter. Add the bacon and cook until browned and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Drain all the fat except for 2 tablespoons, keeping the pot unwashed. Add the diced carrot and onion, seasoning with salt and pepper. Sauté for 7–9 minutes until tender, without rushing. Then, add the gold potatoes, sweet potatoes, garlic, and seasonings, and sauté for an additional 2 minutes.
- Pour in 4 cups of chicken broth and increase the heat to bring it to a boil. Once boiling, reduce heat to medium and simmer, uncovered, for 15 minutes or until potatoes are fork tender. Stir occasionally.
- In a separate pot, melt the remaining 4 tablespoons butter over medium heat. Add flour and cook for 1 minute, whisking constantly. Gradually add milk while whisking. Continue to whisk until the mixture thickens (see note 5).
- Reduce the heat to low and stir the milk mixture into the soup. If desired, use a potato masher to mash some of the potatoes while leaving others in chunks. Turn off the heat and gradually add the grated cheese, a handful at a time, stirring gently until melted. Taste and adjust the seasonings as needed.
- Ladle soup into bowls, topping each with reserved bacon and optional sweet potato hash browns (see note 4). Garnish with fresh thyme if desired. Serve with crusty bread or rolls for dipping, or in bread bowls.
Recipe Notes
Note 1: Golden potatoes have thin skins, so no need to peel. If using a different variety, peel them first.
Note 2: Low-fat milks don’t offer the same thickness, creaminess, or flavor. It’s best to stick with whole milk if possible.
Note 3: Sharp Cheddar provides more flavor than mild or medium, which is crucial here. Use a block of cheese and shred it fresh for a smoother melt.
Note 4: Sweet potato hash browns are the best topping for this soup! I pop them in the air fryer just before the soup is ready. You can also top this soup with fresh thyme and serve with hearty buttered bread.
Note 5: Cook the mixture until it’s thick enough to leave a clear trail on a wooden spoon. If you draw a line with your finger, it should stay put, not run together.
Storage: Cool the soup to room temperature, then refrigerate in airtight containers for 3–5 days. For longer storage, freeze for 2–3 months. When reheating, do so on low heat, stirring frequently, and avoid boiling.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 47g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 883mg | Potassium: 1090mg | Fiber: 6g | Sugar: 13g | Vitamin A: 18517IU | Vitamin C: 25mg | Calcium: 217mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I am obsessed with this soup, it’s the best thing! I’m Chelseas sister and first tried it at her house while she was testing and now it’s a constant in my home!