Cheesy Potato Soup Recipe
A butter-and-flour roux thickens the base before the dairy goes in, so the soup stays smooth and glossy instead of curdling or turning grainy, and simmering the diced potatoes right in the broth lets them break down slightly at the edges to thicken the soup further without needing a blender.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
Ingredients
- 2 lbs russet potatoes, peeled and diced
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup half-and-half
- 2 cups sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chives, chopped, for garnish
Nutrition per serving
- Calories
- 534
- Protein
- 19g
- Carbs
- 39g
- Fat
- 33g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
- 2Add the garlic and cook until fragrant, about 30 seconds.
- 3Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste, forming a thick paste.
- 4Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming.
- 5Add the diced potatoes, bring to a simmer, then reduce heat to medium-low and cook, partially covered, for 15-20 minutes, until the potatoes are fork-tender and starting to break down at the edges.
- 6Using a potato masher or the back of a spoon, mash about a quarter of the potatoes right in the pot to thicken the soup, leaving the rest in chunks.
- 7Reduce the heat to low and stir in the milk and half-and-half. Let the soup warm through for 2-3 minutes without letting it boil.
- 8Remove the pot from the heat and stir in the shredded cheddar a handful at a time, letting each addition melt fully before adding more.
- 9Stir in the sour cream, salt, and pepper. Taste and adjust seasoning.
- 10Ladle into bowls and top with crumbled bacon and chopped chives.
Tips & variations
- Yukon gold potatoes work as a substitute for russets and hold their shape a bit better, giving the soup a slightly chunkier texture.
- For a smoother, more uniform soup, blend a third of the base with an immersion blender before adding the dairy.
- Swap half the cheddar for pepper jack for a soup with a bit of heat.
- Vegetable broth can replace the chicken broth for a vegetarian version; omit the bacon or swap in a smoked paprika pinch for smoky flavor.
Storage & reheating
Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring often, since high heat can cause the cheese and dairy to separate. The soup thickens considerably when chilled; thin with a splash of milk or broth when reheating. Freezing is not recommended, as the dairy base tends to separate and turn grainy after thawing.
Tips from the Tulo kitchen
- Shred cheese from a block rather than using pre-shredded bags; the anti-caking coating on bagged cheese can make the soup slightly grainy.
- Cooking the bacon first and using a spoonful of the rendered fat in place of some of the butter adds extra flavor to the base.
FAQ
Why did my cheesy potato soup turn grainy?
Graininess usually comes from adding cheese over high heat or letting the soup boil after the dairy goes in. Melt cheese off the heat in small batches and keep the soup at a gentle simmer once milk is added.
Can I make this soup thicker?
Mash more of the potatoes directly in the pot, or whisk an extra tablespoon of flour into a splash of cold milk and stir it in during the last few minutes of cooking.
Can I use a slow cooker for cheesy potato soup?
Yes. Cook the potatoes, broth, onion, and garlic on low for 6-7 hours or high for 3-4 hours, then stir in a roux made separately, along with the dairy and cheese, during the last 20-30 minutes.
What's the best cheese for potato soup?
Sharp cheddar gives the strongest flavor, but a mix of cheddar and Monterey Jack melts a little more smoothly if you want an extra-silky texture.
