This creamy potato soup recipe is THE perfect dish to serve when the weather turns chilly! You'll love this comforting bowl of cheesy, creamy, hearty soup with vegetables, cheese, broth, and fresh herbs. Can be made loaded with bacon too! Ready to make it?
You'll Love This Recipe For Creamy Potato Soup
Winter Comfort Food. Soup is good all year round, but there is something about a cozy bowl of delicious soup to warm your soul when it is chilly outside. This easy potato soup is just what you and your family need this season!
Hearty & Delicious! I love the hearty pieces of potatoes, celery, carrots, onion, and fresh herbs in this soup - it feels like a full meal in a bowl. You can always add more ingredients if you'd like to as well!
Healthy. This recipe is already packed full of fresh vegetables, so there are lots of healthy vitamins and minerals. It's also gluten-free, and you make it plant-based by using oat milk in place of half and half, omitting the cheese, and using olive oil in place of butter.
Creamy Cheese and Potato Soup Ingredients
Here are the ingredients you will need to make creamy potato soup:
- Butter: unsalted or salted butter will work well in this recipe. If you use unsalted, you can adjust your added salt for flavor.
- Carrots: peel and slice your carrots, or use baby carrots and slice.
- Onion: white, yellow, or sweet onions work best in this recipe.
- Potatoes: you can use russet or Yukon gold potatoes. You can also peel your potatoes before adding to your soup or leave the peel on and wash your potatoes before adding to the soup.
- Chicken Broth: regular or low sodium both work well in this recipe. You can substitute with vegetable broth or stock if preferred- a great way to make this recipe vegetarian.
- Fresh Parsley: if you can't find fresh you can substitute with 1-2 tablespoons of dried parsley. You may need more dried for a better flavor payout.
- Fresh Thyme: use dried thyme if you can't find fresh. Add 1-2 teaspoons. You can always add more to taste.
- Ground Black Pepper
- Half and Half: use half and half, heavy cream, or regular milk if desired—the higher the fat content, the creamier the soup. Creamy oat milk makes a great plant-based alternative.
- Shredded Cheddar Cheese: you can use regular, sharp cheddar cheese, or a shredded cheese blend if desired!
- Optional: chopped chives or green onion.
For exact ingredient quantities, please see the recipe card below!
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Variations and Substitutions
- Make it loaded! Chop and cook 4 ounces of bacon. Remove the bacon with a slotted spoon and place on a paper towel. Remove all but 2 tablespoons of bacon grease to continue with the next step of sauteing the vegetables. Add bacon back in when the shredded cheese is added. Top with sour cream and chopped chives. Like a loaded baked potato soup!
- Make it vegetarian. Use vegetable broth or stock in place of chicken broth, omit the cheese, use olive oil in place of butter.
- Add protein. Some ideas to add to this soup are bacon, diced ham, shredded rotisserie chicken, or even beans.
- Add more veggies! Other vegetables to add could be cut green beans, peas, corn, or any other of your favorites.
- Make it spicy. Add crushed red pepper flakes, chili powder, and cayenne, or top your soup with your favorite hot sauce for a little extra kick!
How To Make Creamy Potato Soup
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
1. In a large pot, preheat oil. Add in onion, celery, and carrots - saute until soft.
2. Add potatoes, broth, herbs, salt and pepper. Cover and bring to a boil, then reduce heat. Simmer until the potatoes are very soft.
3. Blend the soup using an immersion blender until your desired consistency is achieved.
4. Warm half and half in the microwave. Add half and half, cheese, and green onion to the soup.
How To Serve Potato Soup
Adjust any seasonings to taste.
Top your soup with chopped green onion or chives, a dollop of sour cream and a little extra shredded cheddar cheese.
Use the immersion blender and blend to your desired consistency—the more blended, the smoother, and the less blended, the more chunks.
What Goes with Potato Soup
One of my favorite pairings with this soup is a slice of warm, crusty bread to dip into the soup.
Top your soup with oyster crackers or crushed saltine crackers.
Serve with a small side salad with your favorite dressing.
- Do not add cold half-and-half or milk to the soup; it can curdle. Warm it up before adding it to the soup. Warm it in a microwave or mix it with a couple of ladles full of soup first.
- The soup can be blended entirely smooth or left with some chunks - whatever you prefer is fine.
My go-to way to thicken any soup is by adding a cornstarch slurry until you achieve your desired consistency. Use a 1:1 ratio of cold water to cornstarch. Start with one tablespoon and increase until your soup is nice and thick!
Potatoes are loaded with starch and water; this will make your soup require more seasoning for the best flavor. Make sure you add herbs, and spices, and use chicken broth to add flavor.
Cream cheese will add a creamy mouthfeel to your soup, and if you use an immersion blender to blend your soup, it can help it thicken slightly. I would suggest using a cornstarch slurry if you are looking to thicken it more effectively.
Allow your soup to cool, then transfer to an air-tight container. Store in the fridge for up to 4 days.
Transfer your soup to a microwave-safe dish to reheat in the microwave. Cover and heat in 30-second increments until your desired temperature. You can also reheat in a pot on the stove; stir often to prevent burning.
If cooking from frozen- transfer your container to the fridge to thaw overnight before following the reheat instructions.
Allow your soup to cool completely before you transfer to either an air-tight container or a sealable bag. Freeze for up to 3 months for the best result. (Note: if using a bag, remove all excess air and store it flat in the freezer.)
Creamy Potato Soup
- 3 tablespoons butter
- ¾ cup chopped celery
- ¾ cup chopped carrots
- ¾ cup chopped onions
- 1½ pounds chopped potatoes (peeled or unpeeled, your preference)
- 3 cups chicken broth
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt (plus extra to taste)
- ¼ teaspoon ground black pepper (plus extra to taste)
- 1½ cups half and half
- ½ pound shredded cheddar cheese (or other favorite)
- optional: ¼ cup chopped chives or green onion
- In a large soup pot, preheat olive oil over medium-high heat. Add in onion, celery, and carrots. Sauté until soft, about 7 to 8 minutes.
- Add potatoes, broth, parsley, thyme, salt, and pepper. Cover and bring to a boil. Reduce heat to low. Continue simmering until the potatoes are very soft, about 30 minutes.
- Using a handheld immersion blender (or a traditional blender - 2 cups at a time), blend until the desired consistency is reached.
- Pour half and half into a microwave-safe bowl and warm it for 1 minute on 50% power. Add to the soup along with the cheese and green onion (if using). Stir until the cheese is melted. Adjust seasoning with salt and pepper to taste.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- Make it loaded potato soup: Chop and cook 4 ounces of bacon. Remove bacon with a slotted spoon and place on a paper towel. Remove all but 2 tablespoons of bacon grease and continue with the next step of sautéing the vegetables. Add bacon back in when the shredded cheese is added. Add in sour cream and chives.
- TIPS: Do not add cold half-and-half or milk to the soup; it could curdle. Warm it before adding it to the soup. You can warm it in a microwave or mix it with a couple of ladles full of soup first.
- SERVING SUGGESTIONS: Adjust seasoning to taste. Top with green onion or chives, a dollop of sour cream, and a little extra shredded cheddar cheese.
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