Cheesy Potato Soup Recipe

I packed caramelized onions, creamy mashed potatoes, and a three-cheese blend into my Cheesy Potato Soup Easy recipe and tucked in one surprising pantry trick you will not expect.

I never expected a bowl of Cheesy Potato Soup to be this sneaky. I start with thinly sliced yellow onions caramelized until they find their sweetness, then fold in shredded sharp cheddar cheese that gives the spoon a little grin.

People have called it Easy Cheddar Potato Soup and yeah, it feels that way when you’re hungry and distracted, but there is a richness that makes you pause and wonder what I did different. It freezes beautifully too which is why I whisper Best Freezer Meals when I bring a pot to a friend.

Try it and see which part surprises you.

Ingredients

• Potatoes: Starchy provide complex carbs and some fiber, it gives soup body and comfort.
• Sharp cheddar: Sharp cheddar adds bold flavor lots of protein and calcium, makes it melty.
• Cream cheese: Super creamy adds richness and mouthfeel, higher fat, subtle tang.
• Bacon: Smoky salty bite adds protein but also more sodium and fat.
• Onions: Sweet when caramelized they add natural sugars depth and aromatic flavor.
• Chicken broth: Gives savory base adds umami and hydration lower calories than cream.
• Milk and cream: Creamy liquids add calcium and fat for richness smooth mouthfeel.

Ingredient Quantities

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced (about 2 cups)
• 3 cloves garlic, minced
• 4 pounds russet potatoes, peeled and cut into 1-inch pieces (about 6 medium)
• 2 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream (or half and half if you prefer)
• 4 ounces cream cheese, softened
• 1/2 cup sour cream (optional but makes it extra creamy)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 6 slices bacon, cooked and crumbled (optional but tasty)
• 3 green onions, thinly sliced
• 1 teaspoon kosher salt, plus more if needed
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 1/4 teaspoon smoked paprika (optional)

How to Make this

1. In a large heavy pot melt the butter with the olive oil over medium-low heat, add the thinly sliced onions and a pinch of kosher salt, then cook low and slow until deeply golden and caramelized, about 25 to 35 minutes, stir every few minutes so they don’t burn (a little brown stuck on the bottom adds flavor, just scrape it up).

2. Add the minced garlic and dried or fresh thyme, cook 30 to 45 seconds until fragrant, then sprinkle the flour over the onions and stir well to coat; cook 1 to 2 minutes to get rid of the raw flour taste.

3. Slowly stir in the chicken or vegetable broth, scraping the bottom of the pot, then add the peeled 1-inch potato pieces; bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.

4. For texture, mash about a third of the potatoes in the pot with a potato masher or remove a cup, mash on a plate and return them; or pulse with an immersion blender a few times but don’t overblend, you want creamy body with some chunks.

5. Lower the heat and stir in the whole milk, heavy cream (or half and half), softened cream cheese, and optional sour cream; heat gently until the cream cheese is melted and everything is smooth, do not boil.

6. Remove the pot from direct high heat or turn to the lowest setting, then stir in the shredded sharp cheddar, Monterey Jack, and grated Parmesan a handful at a time until melted and silky; overheating will make the cheese grainy, so be patient.

7. Add the smoked paprika if using, the 1 teaspoon kosher salt and 1/2 teaspoon black pepper, taste and adjust seasoning; fold in most of the cooked crumbled bacon if using but save some for topping.

8. If the soup is too thick, thin with a splash of milk or broth; if too thin, simmer gently a few minutes to reduce, stirring so nothing sticks.

9. Serve hot topped with the reserved bacon, thinly sliced green onions, extra cheese if you want, and a crack of black pepper; this keeps flavor well and is great for freezing.

10. To freeze: cool completely, portion into airtight containers, freeze up to 3 months; to reheat thaw overnight and warm slowly on the stove adding a little milk to bring it back to the right creaminess.

Equipment Needed

1. Large heavy pot or Dutch oven, for caramelizing onions and simmering the soup
2. Sharp chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Potato peeler
6. Potato masher (or an immersion blender to pulse a few times)
7. Measuring cups and spoons
8. Box grater or microplane for the cheeses and Parmesan
9. Skillet for cooking bacon (optional) and a ladle for serving

FAQ

Cheesy Potato Soup Recipe Substitutions and Variations

• Russet potatoes: Yukon Golds, for a creamier, buttery texture; red potatoes, if you want firmer chunks that hold their shape; sweet potatoes, for a sweeter, earthier twist (cut salt back a bit); cauliflower florets, for a low carb version, steam then mash — you lose some starchiness so soup will be thinner
• Whole milk / heavy cream: half and half, for a lighter but still creamy finish; 2% or skim milk plus 1 tablespoon butter, if you need to cut fat; evaporated milk, for richness without extra cream; unsweetened oat or almond milk, use full fat oat for best mouthfeel, coconut milk will add a noticeable coconut flavor
• Sharp cheddar cheese: Colby or Colby Jack, melts nicely and is milder; Gruyere or fontina, for a nuttier, silkier melt; pepper jack, if you want a little heat; or grate a block yourself instead of pre-shredded cheese, pre-shredded often has anti-caking stuff that makes it sauce-y
• Bacon: pancetta or smoked prosciutto, for that porky, salty punch; smoked ham or a ham hock, gives smoky, meaty depth; turkey bacon, for less fat but similar crunch; for a vegetarian option try smoked paprika plus roasted mushrooms for savory umami

Pro Tips

– Let the onions really go low and slow, don’t rush them, they need time to get sweet and deep brown. If they start to scorch, lower the heat or add a tablespoon of water and scrape up the browned bits, those bits are gold for flavor.

– Add the cheeses off the heat and in small handfuls, stirring until silky. If you dump cold cheese into boiling soup it will seize up and get grainy, and cream cheese should be soft or cut into cubes first so it melts evenly.

– For the best body, deliberately mash about a third of the potatoes instead of pureeing everything, or pulse an immersion blender only a few times. Overblending makes a gluey starchy soup, while a few chunky bits give you creaminess and texture.

– When making ahead or freezing, underseason slightly and hold back most of the bacon and green onions for topping. Thaw slowly, reheat gently and thin with a splash of milk or broth rather than boiling, you can always adjust salt at the end.