Recipe

Cheesy Potato Soup

Creamy potato soup with sharp cheddar, crispy bacon, and a thick, spoon-coating texture.

By Matt Campbell

•

4.8

A steaming bowl of cheesy potato soup topped with shredded cheddar, crispy bacon bits, and sliced chives on a rustic wooden table with a spoon beside it, warm kitchen lighting

Cheesy potato soup is the definition of cozy carbs doing the most. It is creamy without being heavy, loaded with tender potatoes, and finished with sharp cheddar that hits you right in the comfort zone. This version is my weeknight go-to because it uses regular grocery store ingredients and one pot, but it still delivers that restaurant-style thickness and that salty, crispy bacon-on-top energy.

My biggest promise: no grainy cheese and no bland potato water. We build flavor early with bacon and aromatics, simmer the potatoes until they are truly tender, then add dairy and melt the cheese in gently at the end. Taste as you go. It is not just allowed, it is the whole point.

Raw ingredients for cheesy potato soup arranged on a kitchen counter including Yukon gold potatoes, onion, garlic, bacon, cheddar cheese, broth, milk, sour cream, butter, and seasonings under soft natural light

Why It Works

Big flavor, simple steps: bacon fat plus onions and garlic builds the base fast.
Thick and creamy without stress: a quick cornstarch slurry gives you control, so you can go from brothy to spoon-coating in minutes.
Cheese stays smooth: we lower the heat before adding cheddar so it melts into the soup instead of seizing up.
Customizable: keep it chunky, blend it partly for extra creaminess, or go fully smooth if you are feeling fancy.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm gently on the stove over medium-low heat, stirring often. Add a splash of broth or milk if it thickened up in the fridge.

Freeze (possible, but read this first): Potatoes can get a little mealy after freezing and dairy can separate. If you want the best texture, freeze the soup before adding the milk, half-and-half, cheese, and sour cream, up to 2 months. Thaw in the fridge overnight, reheat gently, then stir in the dairy to warm through and finish with cheese and sour cream off the heat.

Two glass meal prep containers filled with cheesy potato soup cooling on a kitchen counter with lids set beside them, consistent warm home kitchen lighting

Common Questions

How do I keep the cheese from turning grainy?

Grainy cheese usually happens when the soup is too hot or you use pre-shredded cheese coated in anti-caking agents. Take the pot off the heat (or keep it on very low), then add freshly grated cheddar a handful at a time, stirring until melted.

What potatoes are best for potato soup?

Yukon Gold is my favorite because it turns creamy without falling apart. Russets also work and make the soup extra thick, but they break down more easily. Either is great.

Can I make it without bacon?

Absolutely. Swap the bacon fat for 2 tablespoons butter or olive oil. To replace some smoky vibe, add smoked paprika or a dash of chipotle powder.

How do I thicken potato soup if it is too thin?

Option 1: simmer it uncovered for 5 to 10 minutes. Option 2: mash some potatoes right in the pot. Option 3: use the slurry step in the recipe (cornstarch plus cold water) and add it gradually until it is exactly where you want it.

How do I fix potato soup if it is too thick?

Easy win: stir in a splash of broth, milk, or even water until it loosens up. Do it slowly so you do not accidentally turn it into cheese sauce soup with potatoes floating in it.

Help, it is too salty. Now what?

No panic. Add a splash of milk or broth to dilute it, or stir in a handful of extra cooked potatoes if you have them. Then stop salting and let the toppings do the talking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Box grater (for shredding cheese)
Potato masher (optional)
Immersion blender (optional for a creamier texture)

I started making cheesy potato soup when I realized I wanted the comfort of a loaded baked potato, but in a bowl I could eat in sweatpants. The first time I made it, I cranked the heat, dumped in cheese, and created a weird, grainy dairy situation that tasted fine but looked like it had been through something. Now I do it the calm way: low heat, fresh-grated cheddar, stir like you mean it. Same cozy payoff, way less chaos.

Cheesy Potato Soup

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

6 slices bacon, chopped (optional but strongly encouraged)
1 tablespoon unsalted butter (use if skipping bacon, or add for extra richness)
1 medium yellow onion, diced
3 cloves garlic, minced
2 pounds Yukon Gold potatoes, peeled if you want, cut into 1/2-inch cubes
3 cups low-sodium chicken broth (or vegetable broth)
1 1/2 cups whole milk (or 2% works)
1 cup half-and-half (or more milk)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, great if skipping bacon)
2 cups sharp cheddar cheese, freshly grated (about 8 ounces, do not use pre-shredded if you want it silky)
1/2 cup sour cream
1 tablespoon cornstarch + 2 tablespoons cold water (slurry, optional but recommended for a thicker soup)
To serve: extra cheddar, bacon, chives or green onions, hot sauce, and crusty bread (pick your joy)

A cutting board with neatly diced potatoes, chopped onion, and minced garlic prepped for soup beside a chef’s knife on a clean kitchen counter

Instructions

Crisp the bacon. Set a large Dutch oven over medium heat. Add chopped bacon and cook, stirring occasionally, until browned and crisp, 7 to 10 minutes. Scoop bacon out with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot. If you have less than that (or you are skipping bacon), add butter to make up the difference.
Build the base. Add onion to the pot and cook until softened, 4 to 5 minutes. Sprinkle in a small pinch of the salt here if you want to season in layers. Add garlic and cook 30 seconds, just until fragrant.
Simmer the potatoes in broth. Stir in potatoes, broth, salt, pepper, and smoked paprika (if using). Bring to a gentle simmer, then reduce heat to medium-low. Simmer until the potatoes are very tender and a fork slides in with no resistance, 12 to 20 minutes depending on your pot and potato mood.
Stir in the dairy. Reduce heat to low. Stir in the milk and half-and-half and heat just until steamy. If your dairy is not fridge-cold, even better. We are avoiding the whole curdled-milk situation.
Choose your texture. For a chunky soup, lightly mash a few potato pieces with a potato masher. For creamier soup, blend 10 to 20 seconds with an immersion blender, leaving some chunks for texture.
Thicken if you want. In a small bowl, whisk cornstarch with cold water. Stir the soup as you drizzle in half the slurry. Simmer gently for 2 minutes. Add more slurry only if you want it thicker.
Turn down the heat, then add cheese. Remove the pot from heat for 1 minute (or keep on very low). Stir in freshly grated cheddar in small handfuls until melted and smooth.
Finish with sour cream. Keep the pot off the heat (or on the lowest setting) and stir in sour cream until creamy. Taste and adjust salt and pepper. If bacon and cheddar are doing a lot, you might not need much extra salt.
Serve like a loaded baked potato. Ladle into bowls and top with reserved bacon, extra cheddar, and chives or green onions. If you want to branch out, a few shakes of hot sauce or a hunk of crusty bread makes this feel like a full, cozy event.