This easy Cheesy Potato Soup is a comfort food favorite full of rich flavor! Perfect for cold nights or serving at a potluck. Try it tonight!
If you’re looking for the coziest potato soup ever, look no further. It’s creamy, cheesy, and the perfect dinner recipe in the fall and winter. For more comforting Soup Recipes, try my Broccoli Cheese Soup and Baked Potato Soup out too!
Sabrina’s Cheesy Potato Soup Recipe
My cheesy, savory potato soup is as easy as it is delicious. You can prepare it in about an hour and most of that time doesn’t require hands-on work. It’s just leaving the potatoes, broth, and heavy cream to simmer together. Once it’s done, you’ll have an incredible creamy texture and cheesy flavor. It is the perfect comfort soup that you can enjoy during the fall and winter months.
Recipe Card
Ingredients
- 6 slices bacon , chopped
- 1 yellow onion , diced
- 6 Russet potatoes , peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon coarse ground black pepper
- 12 ounces Velveeta cheese , cut into cubes
- 1 cup sour cream
- 1/2 cup green onions , thinly sliced
Instructions
- Add bacon to a large Dutch oven on medium heat.
- Cook until red and chewy but a bit crispy then remove immediately before they overcook and set aside.
- To the bacon fat add onion, stir and cook for 4-5 minutes until translucent.
- Add in potatoes and chicken broth, stir well and bring to a simmer.
- Simmer the soup, covered, on medium low for 20 minutes.
- Add in the heavy cream, salt, paprika, onion powder, garlic powder and black pepper.
- Stir well and simmer for 15 minutes.
- Add the Velveeta, stir well until creamy.
- Serve topped with sour cream, bacon crumbles and green onions.
Nutrition
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Sabrina’s Tips
Processed cheese like Velveeta works best in this recipe because it melts easier for a smoother broth. It also has a sharp, tangy cheddar flavor that tastes amazing. Add the cubes of Velvetta cheese and stir well. I would suggest adding a portion of cheese at a time. Let it melt fully then add another portion of cheese, repeating 2 or 3 times total.
Table of contents
About this Recipe
This recipe is like the soup version of a loaded baked potato. You even add the same toppings like bacon, sour cream, and green onions. It’s great for an easy family dinner or to bring to a potluck and share. I’ve included a slow cooker and Instant Pot version along with the stovetop instructions, so you can make it however you choose!
Ingredients
- Bacon: You’ll cook six slices of bacon before starting the recipe. Bacon, cheese, and potatoes are a classic flavor trio, so adding bacon bits to the top of Cheesy Potato Soup only seemed natural.
- Chicken broth: The broth is the perfect liquid base for this soup recipe. It cooks the potatoes, adds savory flavor, and acts as a neutral base for the rich and creamy additions.
- Onion: Dice one medium onion and cook it in oil before adding the broth and potatoes. The fragrant onion enhances the flavor of the entire dish.
- Potatoes: Russet potatoes are ideal for soup recipes. They’ll be tender but sturdy enough to stay in cubes without becoming too mushy.
- Heavy cream: Mix cream with the chicken broth for a richer, creamier soup base. It thickens the dish and beautifully complements the cheesy flavor.
- Cheese: I used Velveeta cheese for this soup because I love how easily Velveeta melts into the soup and blends with the creamy broth.
Can this be made ahead of time?
Yes, you can make this soup a day or two ahead of time. It will be thicker and might separate a bit, but it will come back together as it heats up. Reheat it slowly over low-medium heat, stirring occasionally until it’s simmering. Let it simmer for 5 minutes and serve. You can add a little more broth if it’s too thick which will help loosen it up.
Cooking Tips & Tricks
The key to getting a smooth and cheesy soup is adding the heavy cream and cheese without curdling is to go slowly. Pour the heavy cream in a steady stream, stirring as you go. For the cheese, I like to add about a third of the cheese and let it melt fully before adding more. This keeps the cheese from clumping and I get a perfectly smooth cheesy soup!
Serving Ideas
When serving this hearty soup, I like to enjoy with fresh baked crusty bread for dipping like Herb Garlic Bread or French Bread. For a more hearty option, dunk a sandwich like Ultimate Ham Sandwich into this soup for a filling lunch. You can also balance out this rich soup with a healthy veggie side like Roasted Broccoli or Sauteed Green Beans. If you bring the soup to a potluck or serve it for a party where it will need to be out longer, keep it in a slow cooker and set it to low heat.
How to Store
- Serve: Don’t leave your cheesy soup at room temperature for over 2 hours.
- Store: To store leftover soup, let it cool, then transfer it to an airtight container. Sealed soup can stay in the fridge for 3-4 days.
- Freeze: You can also freeze your soup. Carefully seal it in a freezer-safe container to store for up to 6 months. To reheat the soup first, let it thaw in the fridge. Then, pour it into a pot and reheat over medium-low heat, occasionally stirring until it’s bubbly and warmed through.
Alternative Cooking Techniques
Slow Cooker
- Start by cooking bacon in a separate pan and setting it to the side.
- Then, add the diced potatoes, onion, and chicken broth to your crock pot.
- Set the slow cooker to high for 3 ½ hours or low for 6-8 hours. Cook until the potatoes are fork-tender.
- Add the heavy cream, kosher salt, paprika, onion powder, garlic powder, and black pepper, and mix. Then, cover the slow cooker and cook for another 30 minutes.
- Add the Velveeta cheese and stir until melted and creamy.
- Serve Slow Cooker Cheesy Potato Soup with cooked bacon, sour cream, and green onions on top.
Instant Pot
- Cook the bacon in a separate pan.
- Then, set the instant pot to sauté mode. Add oil, and cook onions until translucent.
- Add the chicken broth and potatoes. Seal the pot and cook at high pressure for 10 minutes.
- Quickly release and open the pot after the steam releases.
- Add the heavy cream, kosher salt, paprika, onion powder, garlic powder, and black pepper, and mix.
- Seal and cook for 5 minutes. Then, quick release again.
- Add the Velveeta, and set the pot to sauté while you stir it into the mixture.
Frequent Questions
Yes, you can reheat the leftover soup on the stovetop. Pour the cold soup into a Dutch oven or another large pot. Then heat over medium-low, occasionally stirring until heated through. If the reheated potato soup seems too thick, add a little milk to thin it out.
If you don’t have heavy cream, you can use milk as a substitute. Whole milk will work best because it’s more creamy than other milk options. You could also use coconut or almond milk if you prefer. The heavy cream makes a thicker mixture; to compensate, you can mix a little bit of flour with the milk to act as a thickening agent.
Variations
- Vegetarian: For a vegetarian-friendly soup, you can substitute the chicken broth for vegetable stock or vegetable broth. Swap out the bacon with 2 tablespoons of butter to cook the onions so you still get a rich flavor.
- Toppings: I added bacon and scallion to this soup, but you can also add your favorite toppings. Chives, fresh parsley, or sage all make wonderful fresh herb toppings. You could also add croutons, tortilla strips, or parmesan chips.
- Cheese: For a little extra cheese, sprinkle sharp cheddar cheese, Gouda, pepper jack, Monterey jack, or mozzarella cheese over your soup.
- Sausage: Instead of bacon, try this soup with seasoned ground sausage. Cook it like the bacon, removing it and using the fat to sauté the onions. Stir the cooked crumbles back into the soup after the cheese is mixed in.
Related Recipes
More Delicious Potato Soup Recipes
These photos were used in previous version of this post:
Perfect cozy dinner. I went back for seconds (and thirds haha)
One of my favorite comfort foods Ashley! Thanks for the five star review.
A potato soup that doesn’t call for flour – a win! Thanks for the recipe.
You’re welcome and thanks for the five stars!