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–+ servings

Easy Potato Soup Recipe with Cheese

Creamy potato soup loaded with tender potatoes, cheddar cheese, fresh herbs, carrots, celery, and onions for the ultimate cozy comfort food. Easy to make, hearty, and perfect for weeknight dinners or chilly days.
5 from 2 votes
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Author Kori Butler
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup and Stew Recipes
Cuisine American
Servings 7
Calories 235 kcal

Ingredients
  

  • 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 (or vegetable 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 or creamy oat milk
  • ½ pound shredded cheddar cheese (plant based cheddar may be used, or another favorite)
  • optional: ¼ cup chopped chives or green onion

Instructions
 

  • 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.
    Sautéing onions, carrots, and celery in an oval white soup pot for potato soup.
  • 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.
    Adding the potatoes, broth, and seasoning to a white soup pot then simmering the potato soup on the stovetop.
  • Using a handheld immersion blender (or a traditional blender - 2 cups at a time), blend until the desired consistency is reached.
    Using an immersion blender to blend the potato soup.
  • 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.
    Adding the dairy, cheese, and green onions to the potato soup on the stovetop.

Video

Kori's Tips

  • 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!
  • VARIATIONS:
    • 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. 
    • Vegetarian and vegan: use vegetable broth, plant-based milk, and vegan sour cream.
  • 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. 

Nutrition

Calories: 235kcalCarbohydrates: 27gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 509mgPotassium: 726mgFiber: 3gSugar: 5gVitamin A: 2643IUVitamin C: 23mgCalcium: 215mgIron: 1mg
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