Cheesy Potato Soup Recipe

Cheesy Potato Soup is a meal that is highly requested in our house. Small chunks of melt in your mouth potatoes nestled in a creamy, cheesy and perfectly seasoned broth that will leave you feeling full and satisfied.

It’s a hearty, comforting dish that everyone loves, especially during the cold winter months. Even now, with our kids all grown up and living on their own, they still ask for this soup when they visit.

This recipe has been a part of our family for years, and it’s become a tradition to make on several occasions. And if you ask our kids, they would be more than happy to have a bowl (or two) every week during the winter.

However, what I love most is how easy it is to prepare. In just 30 minutes, you can have a satisfying meal ready to serve.

Which makes it not only perfect to make on a cold and blustery weekend, but it comes together so quickly that it is also a dish that can be made on a busy weeknight. The rich flavors, tender potatoes, and crispy bacon make it a favorite for everyone, young and old.

The secret to this soup’s incredible flavor lies in the ingredients and the simple steps that bring it all together. From the type of potatoes you use to the decision to cook the potatoes in chicken broth instead of water, every detail matters.

Why Yukon Gold or Russet Potatoes Are Best

When it comes to making Cheesy Potato Soup, choosing the right type of potato is crucial. Yukon Gold and Russet potatoes are the best options for this recipe.

Yukon Gold potatoes have a naturally buttery flavor and creamy texture that blends beautifully into the soup, giving it a velvety consistency. Russet potatoes, on the other hand, are starchier, which helps thicken the soup and make it heartier.

Both options work well, so it really comes down to personal preference or what you have on hand. If you want a creamier soup, go for Yukon Golds. They hold their shape nicely but still break down enough to create a smooth base.

Russets, being a bit softer, tend to break apart more during cooking, which can result in a thicker soup. Either way, be sure to peel and cut them into uniform one-inch cubes ensures they cook evenly and quickly.

Cook The Potatoes In Chicken Stock

One of the reasons this Cheesy Potato Soup is so flavorful is because I use chicken broth instead of water to cook the potatoes. Chicken broth adds depth to the soup that plain water simply can’t provide.

The broth soaks into the potatoes giving them more flavor when compared to using water. Therefore, if you’re looking to elevate your soup, use a good-quality chicken stock or broth.

Another benefit of using chicken broth is that it reduces the need for additional seasoning. While the recipe does call for salt, pepper, and even a little cayenne for a kick, the broth already brings a balanced savory base.

You’ll find that your soup tastes more delicious, with less effort. Just be sure to use low-sodium stock so you can control the salt content in your soup.

Cheesy Potato Soup Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 5-­6 slices of uncooked bacon, diced
• 1 medium onion, diced
• 3 ribs of celery, diced
• 3 cloves garlic, minced
• 3 cups chicken broth, low-sodium
• 2 1/2 pounds of medium­ size Yukon Gold or Russet potatoes, peeled and cut into 1 inch cubes
• 1 teaspoon salt (or garlic salt)
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper, optional
• 1/4 cup all­ purpose flour
• 1 cup milk
• 1 can cream of celery soup, low­-sodium
• 2 cups shredded sharp cheddar cheese

INSTRUCTIONS

Start by dicing up some uncooked bacon and sautéing it in a large stock pot until it’s crispy. This not only cooks the bacon to perfection but also creates a flavorful base for the soup. Once the bacon is done, set it aside on a paper towel and leave the grease in the pot – that’s where the magic happens.

Next, sauté the diced onions and celery in the bacon grease until they’re translucent. Add the minced garlic and let it cook just until fragrant. This step takes less than a minute, but it makes a big difference in the flavor.

Then, it’s time to add the potatoes, chicken broth, crumbled bacon (saving some for garnish), and seasonings. Bring it all to a boil, then simmer until the potatoes are fork-tender, which usually takes about 20 minutes.

Building the Perfect Creamy Base For Your Cheesy Potato Soup

While the potatoes are cooking, you’ll prepare the creamy base that gives this soup its signature texture. Whisk together milk and a can of cream of celery soup, setting it aside until it’s time to add it to the pot.

Once the potatoes are tender, you’ll create a quick roux using some of the hot broth and a bit of flour. Stirring the roux back into the pot thickens the soup and ensures a smooth, lump-free consistency.

Finally, stir in the milk mixture and shredded sharp cheddar cheese. The cheese melts into the soup, creating that irresistible creamy texture and cheesy flavor we all love. Taste the soup and adjust the seasoning as needed, then it’s ready to serve.

Serving and Garnishing

Cheesy Potato Soup is best enjoyed hot, with a generous garnish of crispy bacon, shredded cheddar cheese, and chopped green onions. These toppings add extra layers of flavor and texture to each bowl.

If you’re serving this for guests, you can set up a little topping station so everyone can customize their soup.If you have leftovers, they’ll keep well when stored in a covered container in the refrigerator for up to three days.

Just reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the soup has thickened too much.

A Perfect Meal for Cold Winter Days

There’s something about a warm bowl of Cheesy Potato Soup on a cold winter day that will make your heart (and belly) happy. This recipe has become a family tradition, and I hope it becomes one for your family too.

It’s quick, easy, and packed with flavor – everything you need in a go-to winter meal. So the next time you’re craving something hearty and satisfying, give this recipe a try.

Whether you’re making it for your kids, grandkids, or just yourself, it’s sure to be a hit.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

As always, feel free to email us at thefarm@owgarden.com with comments, questions, or to simply say hello! You can sign up for our free email list in the subscribe now box in the middle of this article. Follow us on Facebook here : OWG Facebook. This article may contain affiliate links.