Cheesy Potato Soup (30-Minute Stovetop Recipe)
Cheesy Potato Soup is creamy and delicious, made with simple ingredients on the stove in under 30 minutes for a quick, cozy, and comforting lunch or dinner!
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If you enjoy potato soup, you'll also love Loaded Baked Potato Soup, Potato Corn Chowder with Ham, or Crockpot Cheeseburger Soup with Bacon!
If you're craving a cozy, creamy, hearty soup with the bonus of being ready in under 30 minutes, this Cheesy Potato Soup is for you!
To be honest, I would say that most of my favorite soup recipes are made in the slow cooker. It's just too easy to toss ingredients into the crock pot in the morning and let them do their thing all day!
However, sometimes I want a soup recipe that's equally easy to make on the stovetop in a flash. And that's where recipes like BBQ Chicken Soup, Tortellini Lasagna Soup, and today's Cheesy Potato Soup come in!
Ingredients
Cheesy Potato Soup is simple to make with just a handful of common ingredients.
- Potatoes. Russets are my favorite for a potato soup with a rich, smooth, creamy texture. It's important to make sure the potatoes for this recipe are cut into evenly-sized pieces...I prefer ½ -inch cubes.
- Chicken broth or stock. I prefer using low-sodium to give me more control over the ultimate saltiness of the soup.
- Worcestershire sauce, garlic powder, + onion powder. For layers of flavor.
- Salt + freshly ground black pepper. For seasoning.
- Cheddar cheese. Shredded. I prefer using extra-sharp (or at least sharp) for the boldest cheesy flavor, but any type of cheddar will work. Or feel free to substitute other types of cheese for the cheddar, if you like.
- Parmesan. Grated. For savory, umami depth.
- Half-and-half. Substitute milk for the half-and-half if you would like a lighter soup, or substitute heavy cream for extra decadence.
How to Make Cheesy Potato Soup
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Have I mentioned how quick and easy it is to whip up this Cheesy Potato Soup recipe?!
- Place your potatoes in a large pot or Dutch oven. Pour in the chicken broth, and then add the Worcestershire, garlic powder, onion powder, salt, and pepper.
- Stir all of the ingredients until well-combined. Bring the soup to a boil and then reduce it to a simmer. Cover and cook for 12 to 15 minutes or until the potatoes are completely tender.
- Use an immersion blender to puree about one-third of the potatoes for a thick, creamy broth that still boasts chunks of potatoes.
- Slowly and gradually stir in the shredded cheddar and grated Parmesan until melted and fully incorporated.
- Stir in the half-and-half. Taste and adjust the seasonings if necessary, and allow your Cheesy Potato Soup to heat through for a minute or two before serving.
Garnish with extra cheese, if you like. Serve with crusty bread or croutons. Enjoy!
Yield + Storage
This soup yields about 6 cups total. So that means it makes six smaller (1-cup) servings, or four larger (1 ½-cup) servings.
If you have leftover Cheesy Potato Soup, allow it to cool and then store in an airtight container in the refrigerator for 3 to 4 days.
To reheat, microwave individual servings (stirring every 30 seconds) until hot. Or transfer the soup to a small pot on the stove and cook over medium-low heat, stirring frequently, until heated through.
Keep in mind that potato soup will thicken once chilled, so you'll probably need to add a splash of broth or milk before reheating.
Customizing the Texture
This soup is intended to turn out creamy with chunks of potatoes. However, you may puree as few or as many of the potatoes as you wish. You could choose to have a completely smooth Cheesy Potato Soup if that's what floats your boat!
But if you don't have an immersion blender, you can still make this recipe!
1. Carefully transfer a few ladles full of potatoes and broth to a blender.
2. Allow to cool for a few minutes and then, with the lid cracked to allow steam to escape, hold a kitchen towel or oven mitt over the top and blend on low speed until smooth.
3. Pour the purée back into the pot and stir it into the soup until incorporated.
Also, if you're looking for a way to use up leftover ham, dicing it up and tossing it into this soup would be a scrumptious addition!
So the next time you're craving a comforting soup that's akin to a warm hug, Cheesy Potato Soup is the answer!
It's simple yet decadent.
It's quick to make.
And it's absolutely delicious!
More Tasty Soup Recipes
- Easy Tomato Soup (Just 5 Ingredients)
- Slow Cooker Ham + Bean Soup
- Creamy Sausage Tortellini Soup
- Slow Cooker Split Pea Soup
Cheesy Potato Soup
Video
Ingredients
- 2 pounds russet potatoes, peeled and cut into ½-inch cubes
- 4 cups low-sodium chicken broth OR stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt, plus additional to taste
- Freshly ground black pepper, to taste
- 1 ½ cups shredded extra sharp cheddar cheese, plus additional for garnish
- ½ cup grated Parmesan cheese
- ½ cup half-and-half
Instructions
- Place peeled and cubed potatoes in a large pot or Dutch oven. Pour in the chicken broth, then add the Worcestershire, garlic powder, onion powder, salt, and pepper.
- Stir well, bring to a boil, and then reduce to a simmer. Cover and cook for 12 to 15 minutes or until the potatoes are completely tender.
- Use an immersion blender to puree about one-third of the potatoes into a creamy broth.
- Slowly stir in the shredded cheddar and grated Parmesan until melted. Stir in the half-and-half, taste and adjust the seasonings if necessary, and allow to heat through for a minute or two before serving.
Equipment Needed
Notes
- This Cheesy Potato Soup is intended to be creamy with chunks of potatoes. However, you may puree as few or as many of the potatoes as you wish.
- If you don't have an immersion blender, carefully transfer a few ladles full of potatoes to a blender. Allow to cool for a few minutes and then, with the lid cracked to allow steam to escape, hold a kitchen towel or oven mitt over the top and blend on low speed until smooth. Then pour back into the pot and stir into the soup.
- Substitute milk for the half-and-half for a lighter soup, or substitute heavy cream for extra decadence.
- Feel free to substitute other types of cheese for the sharp cheddar, if you like.
- If you're looking to use up leftover ham, you can dice it and stir it into this soup for extra substance.
- This soup yields about 6 cups total. So that means it makes six smaller (1-cup) servings, or four (1 ½-cup) larger servings.
- To store leftover Cheesy Potato Soup, allow it to cool and store in an airtight container in the refrigerator for 3 to 4 days.
- Chilled potato soup will thicken, so you'll probably need to add a splash of broth or milk before reheating. To reheat, microwave individual servings (stirring every 30 seconds) until hot. Or transfer the soup to a small pot on the stove and cook over medium-low heat, stirring frequently, until heated through.
