Easy Creamy Potato Soup Recipe

I’m bringing you a creamy potato soup loaded with rich cheddar flavor, tender potatoes, and a hearty finish that makes every spoonful irresistible. One bowl is never enough, and that’s exactly the problem.

I’m obsessed with this Easy Creamy Potato Soup Recipe because it tastes rich without acting fussy. I love how the russet potatoes turn silky and thick, while sharp cheddar cheese brings that bold, salty bite I always want in a bowl like this.

And honestly, I could eat it for lunch, dinner, or standing at the counter straight from the pot. No shame.

It’s creamy, hearty, and loaded with that cheesy potato flavor that makes me go back for another spoonful before I’ve even finished the first bowl. But the best part?

It feels simple, satisfying, and craveable every time.

Ingredients

• Russet potatoes make it thick, cozy, and naturally creamy once they soften.
• Butter gives the soup that rich, homemade taste you’ll notice right away.
• Onion adds a gentle sweetness, so the soup doesn’t taste flat.
• Garlic brings a warm, savory kick without taking over the bowl.
• Flour helps thicken everything, making it feel more like comfort food.
• Broth adds real depth, not just watery potato vibes.
• Whole milk keeps it creamy but not too heavy.
• Heavy cream makes it extra silky when you want full cozy mode.
• Sharp cheddar adds salty, cheesy flavor that totally belongs here.
• Thyme gives it a little herby, earthy note.

  Basically, balance.

• Bacon adds crunch and smoky flavor if you’re going all in.
• Green onions keep each bite fresh and a little bright.
• Sour cream makes it tangy, creamy, and loaded-baked-potato good.
• Plus, black pepper adds just enough bite to wake everything up.

Ingredient Quantities

• 2 pounds russet potatoes, peeled and diced (about 4 medium)
• 4 tablespoons unsalted butter
• 1 medium yellow or sweet onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all purpose flour
• 4 cups low sodium chicken broth or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese (about 8 ounces)
• 1 1/2 teaspoons kosher salt, adjust to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 bay leaves, optional
• 4 slices bacon, cooked and crumbled, optional for topping
• 2 green onions, sliced, optional for garnish
• Sour cream, optional for serving

How to Make this

1. In a large pot over medium heat melt 4 tablespoons unsalted butter, then add 1 finely chopped yellow or sweet onion and cook until translucent, about 5 minutes; add 2 cloves minced garlic and cook 30 seconds more.

2. Sprinkle in 3 tablespoons all purpose flour and stir constantly 1 to 2 minutes to form a roux and remove raw flour taste.

3. Slowly whisk in 4 cups low sodium chicken broth or vegetable broth until smooth.

4. Add 2 pounds peeled and diced russet potatoes, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, and 2 bay leaves if using; bring to a simmer.

5. Reduce heat to medium low and simmer until potatoes are very tender, about 15 to 20 minutes.

6. Remove and discard bay leaves, then use a potato masher or immersion blender to mash or partially purée the potatoes to your desired texture, leaving some chunks for body.

7. Stir in 2 cups whole milk and 1 cup heavy cream and heat gently until just steaming, do not boil.

8. Add 2 cups shredded sharp cheddar cheese a handful at a time, stirring until fully melted and smooth; season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, adjust to taste.

9. If soup is too thick, thin with a splash of milk or broth and reheat gently; if too thin, simmer a few minutes to thicken.

10. Ladle into bowls and serve topped with crumbled cooked bacon, sliced green onions, and a dollop of sour cream if desired.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Whisk
7. Potato masher or immersion blender
8. Cheese grater
9. Ladle
10. Small bowls for toppings and mise en place

FAQ

Easy Creamy Potato Soup Recipe Substitutions and Variations

• Russet potatoes: substitute Yukon Gold for creamier texture and thinner skins, or red potatoes for a firmer, chunkier soup.
• Whole milk and heavy cream: use half and half for lighter richness, evaporated milk for a slightly sweeter, creamier finish, or full fat canned coconut milk for a dairy free option.
• Shredded sharp cheddar: swap in Gruyere for a nutty, meltable alternative, or use Monterey Jack or Colby Jack for milder, gooey cheese.
• Bacon (topping): replace with cooked pancetta or smoked sausage for similar smoky flavor, or use crispy fried shallots or a sprinkle of smoked paprika for a vegetarian-friendly smoky note.

Pro Tips

1. Start the potatoes in even sizes so they cook uniformly. If some cubes are larger they will take longer and you may end up overcooking the smaller pieces into mush.

2. Cook the roux until it smells slightly toasty and no longer floury. That extra minute or two makes the soup silkier and removes any raw flour taste without darkening the color.

3. Grate the cheddar yourself from a block and keep it cold. Pre-shredded cheese often contains anti caking agents that prevent it from melting smoothly, so fresh grated melts creamier and gives a smoother finish.

4. When finishing with milk and cream, heat gently and avoid boiling. If the soup creeps up to a simmer let it cool a bit before adding cheese. Adding a little hot liquid to a small bowl of cheese first then whisking it back in helps prevent clumping.

5. Taste and adjust at the end. A splash of acid like lemon juice or a teaspoon of apple cider vinegar brightens the flavors, and extra salt added at the end lets you control saltiness after the cheese and broth have concentrated.