A warm cozy bowl of this Cheesy Potato Soup is a recipe for pure comfort!

Potatoes are simmered in broth until tender, smashed, and combined with a rich cheesy sauce. This is a great chilly-weather meal.

a bowl of cheesy potato soup garnished with green onion and bacon

Rich, Creamy, and Cheesy

Cheese and potatoes are a perfect combination in anything from Potatoes Au Gratin to a cheesy hashbrown casserole (or even a breakfast casserole recipe).

  • Savory, creamy, & with three kinds of cheese, this soup is hearty and filling.
  • With easy prep, it can be ready in less than 30 minutes.
  • Stir in steamed or leftover veggies (like broccoli, peas, or asparagus).
  • Serve cheesy potato soup as a complete meal with a side of biscuits.


DAIRY Butter and garlic cooked with flour will make a quick roux. Milk thins out the sauce, then cream cheese, cheddar, and Gruyere create the cheesy base. Some dry mustard really brings out the flavors in the cheese.

POTATOES Any kind of potato is good in soup. Russet potatoes are nice and starchy so they’re our first choice in this recipe. Any potato will work (even hash brown potatoes or leftover mashed potatoes)!

BROTH Cooking potatoes in chicken stock gives them so much flavor. The stock can be from a carton or use some defrosted Homemade Chicken Stock.

VARIATIONS There are so many ways to mix this soup up. Saute some mushrooms to add, or try steamed broccoli. Crumbled bacon or diced leftover ham taste amazing. Diced or shredded chicken can be added. Even the cream cheese can be subbed out for Velveeta. Try heating and serving from a slow cooker or Crock-Pot.

How to Make Cheesy Potato Soup

Just a few easy steps are all it takes to make this tasty recipe:

  1. Simmer potatoes in broth until tender.
  2. While the potatoes are simmering, make the creamy cheese base.
  3. Slightly mash the potatoes and combine them with the cheese base adding in broth to reach the desired consistency.
two bowls of cheesy potato soup garnished with green onion and bacon

What to Serve with Potato Soup

How to Store Leftover Potato Soup

This Cheesy Potato Soup can be stored for up to 4 days in the refrigerator in a tightly sealed container.

More Potato Soup Recipes

Satisfy your craving for cozy soup with these creamy and comforting potato soup recipes, from classic French Potato Leek Soup to our signature Creamy Potato Soup.

Did your family love this Cheesy Potato Soup? Be sure to leave a rating and a comment below! 

two bowls of cheesy potato soup garnished with green onion and bacon
5 from 52 votes↑ Click stars to rate now!
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Cheesy Potato Soup

This cheesy potato soup is super filling & flavorful, loaded with potatoes & 3 different kinds of cheese!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 3 cups chicken broth or stock not low sodium
  • ½ teaspoon onion powder
  • ½ teaspoon dry mustard powder
  • 1 pound baking potatoes peeled cut into 2" pieces

Cheese Base

  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 tablespoon flour
  • 1 cup milk
  • 4 ounces cream cheese softened and cut into small cubes
  • 1 cup cheddar cheese shredded
  • ½ cup Gruyere shredded
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • In a medium pot, mix chicken broth, pepper, and mustard powder, and bring to a boil. Add diced potatoes and reduce heat to a simmer. Cook for 15 minutes, or until the potatoes are fork-tender.
  • Mash the potatoes slightly using a hand masher.*
  • In a separate medium saucepan, melt butter and garlic over medium heat just until fragrant. Stir in flour and cook for 1 minute more.
  • Gradually add milk, stirring after each addition, until the mixture is smooth. Bring the mixture to a boil over medium heat and cook until thick and bubbly.
  • Stir in cream cheese and onion powder and whisk until smooth.
  • Turn off the heat and add shredded cheese. Stir until the cheese is melted.
  • Add the smashed potatoes to the cheese mixture and add potato broth to reach desired consistency. I add all of the broth but for a thicker soup, you can add a little bit less.
  • Simmer for 1 minute to combine. Taste and Season with additional salt and pepper. Garnish as desired and enjoy!


I prefer Russet potatoes, but other types of potatoes can also be used. Peeling is optional for thin-skinned potatoes like red or Yukon gold.
*Mash the potatoes to your desired consistency. The more you mash, the thicker the soup will be.
You may not need all of the chicken broth if you’d like a thicker soup. Extra chicken broth can be refrigerated and used in other recipes.
Shred the cheese from a block to make a smoother soup (skip the pre-shredded cheese). Avoid overheating the cheese, as it can separate.
Use a hand blender to make the cream cheese smooth when adding it to the mixture.
You can add some cooked chicken or bacon for a more hearty soup.
Garnish as desired. Favorites include sour cream, chives, thyme, green onion, crumbled bacon, croutons, or breadsticks.
5 from 52 votes

Nutrition Information

Calories: 494 | Carbohydrates: 33g | Protein: 23g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 782mg | Potassium: 843mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1031IU | Vitamin C: 7mg | Calcium: 497mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Soup
Cuisine American
Cheesy Potato Soup with bacon and a title
Cheesy Potato Soup in a bowl with bread pieces and a title
plated Cheesy Potato Soup with a title
Cheesy Potato Soup in bowls and close up with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    1. Hi Jess, it was in step 1 as ‘seasonings’ but I reworded it for better clarity. Thanks for the comment!

  1. That wasn’t a recipe. That was cooking suggestions. I didn’t see a list of ingredients, quantity recommendations of each. or cooking times.

    1. Hi Penni! The write up before the recipe is full of all those great cooking suggestions. You can use the jump to recipe button at the top or keep scrolling down to find the full recipe with full ingredient quantities and cooking instructions. I hope that helps!

  2. It would be helpful to add :to save the potatoe water after cooking the potatoes. I’m a wash as I go cook, so I probably would throw the potatoes water away.

  3. The soup was delicious. I used Baby Swiss instead of Gruyere simply because I could not find Gruyere locally. I hope to make this true to the recipe next time!

    There is a small mistake in the recipe. The ingredients for the potatoes call for onion powder which I added to the potatoes. Then, the cheese sauce also mentions adding onion powder, but it is not included in the ingredients.5 stars

  4. Holly, I seem to collect recipes and never get around to making them! Today I made your Cheesy Potato Soup. It was absolutely delicious and I look forward to my leftovers! Thank you for all of your ideas!
    I enjoy the recipes I get in my email and will look forward to making more of them!5 stars

    1. You can also find this information in the post Cindy, hope that helps!

      Dishes that contain cheese or dairy products often don’t look as pretty after freezing and they can separate slightly. However, freezing can be done, simply store it in freezer bags or containers. Then thaw and whisk thoroughly while reheating on the stovetop.