Cheesy Potato Soup

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!

Course Soup

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings to 6 servings

Calories 324kcal

Author Samantha Skaggs

Equipment

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.

Video

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.

Nutrition