This Cheesy Potato Soup Recipe is a simple creamy recipe perfect for cool winter evenings. Potatoes, onions, herbs, and the secret ingredient – cream cheese – make this a go-to meal you will pass down generation after generation. Ready in under one hour, this recipe is a great homemade soup for a busy mom.
Top this delicious cheesy potato soup with shredded cheddar, diced green onions, and crumbled bacon for more flavor!
Cheesy Potato Soup Recipe
I remember cold snowy days growing up when a bowl of soup was the only thing that could warm you up. My grandma made a wonderful classic old fashioned potato soup that I loved, but as an adult, I could never duplicate the flavor. This recipe is one that is so simple to make while bringing me back to those wonderful childhood memories. The addition of cream cheese acts not only as a thickener but adds a hint of flavor that really helps make this a winner in the kitchen.
Can you Freeze Potato Soup?
If you’ve ever made a batch of soup that was just a bit too much to consume in one meal, you may be interested in freezing the leftovers. Maybe, you like to prep foods ahead of time for fast reheating at dinnertime. Whatever your reason, you can easily freeze potato soup for future meals.
- Store in freezer containers leaving at least 1/2″-1″ room at the top of the container for expansion
- Label the container with the name of the recipe, date it was made, and instructions for reheating
- Move the soup to the refrigerator 24 hours before you wish to serve it for ideal thawing and reheating on the stovetop.
- If you plan to heat directly from the freezer, start thawing in the microwave on the lowest heat setting or defrost setting before stirring and heating to the desired temperature.
Tips for Blending Hot Soups
As you see the recipe below will state you need to blend the vegetables to make this a smooth creamy soup. For anyone who has made a hot soup that needed to be smooth, you know this isn’t an easy task. There are truly only two safe methods for blending ingredients in hot soup.
- All the ingredients to cool completely before placing in a blender to puree then combine and reheat on the stovetop to the desired temperature
- Use an immersion blender in the soup pot for safe blending while still warm or cooking
Variations on Old Fashioned Potato Soup
While I find this cheesy potato soup recipe to bring the best flavors for my taste buds, you may want to use a few variations on this recipe to add a depth of flavor, or just to mix things up a bit. As potatoes are a very versatile food in the pantry, it is obvious that you can easily make this soup a bit unique with just a few changes.
- Mix in 1/2 cup sour cream alongside the cream cheese
- Cook the onions down in bacon grease to add richness
- Roast the carrots, onion, and potatoes in the oven prior to adding to the soup
- Include roasted garlic that has been crushed or minced
- Replace half of the milk with heavy cream
- Dice up ham and mix into the soup
- Include 1/2 cup shredded cheddar cheese in the mixture for the last 10 minutes of cook time
More Warm Soup Recipes
I must confess that as soon as I feel that first bit of crisp Fall air outside, I begin planning my meals around what soups we can enjoy. The cheesy potato soup recipe is one of the standards I always have on my monthly menu, but there are others we also enjoy serving. Whether your family wants something loaded with vegetables, with tons of meat, or something with some spice – the list below has a soup for everyone in your family to enjoy.
- Homemade Tomato Soup Recipe
- Broccoli Cheese Soup Recipe
- Cheeseburger Soup Recipe
- Crockpot Italian Wedding Soup Recipe
- Olive Garden Chicken Gnocchi Soup Recipe
- Slow Cooker Chicken Enchilada Soup Recipe
Ingredients for Potato Soup
- Cream Cheese
- Garlic Cloves
- Salt and pepper to taste
Optional: Cooked crumbled bacon, shredded cheddar cheese, and diced scallions or green onions
How to Make Potato Soup Video Recipe and Printable Recipe Card
Begin by preparing all of the vegetables so the following steps will be easier to manage. Cook onions and carrots in a large stockpot until tender before adding in the potatoes, thyme, garlic, and broth. Cook as directed until time to make a thickening roux. In a separate skillet, cook the butter and flour to create a roux, and mix in the milk and cream cheese until it thickens. While this is thickening, you will blend your vegetables using an immersion blender. Combine the vegetables and cream sauce along with salt and pepper to taste and simmer for a few moments to blend flavors. Serve as desired with appropriate toppings.
- 1 medium white onion, chopped;
- 2 carrots, chopped;
- 5-6 potatoes, peeled and cubed;
- 400 ml (13.5 oz) broth;
- 1 tsp dried thyme;
- 1/3 cup butter;
- 1/3 cup flour;
- 2 cups milk;
- ½ cup cream cheese;
- 2 garlic cloves, minced.
- Heat some vegetable oil over medium heat and add chopped onions and carrot. Sauté for 10 minutes, then add garlic, dried thyme, potatoes and broth.
- Cover and cook the soup for 20 minutes or until potatoes are fully cooked.
- Meanwhile melt some butter over medium heat, add flour and stir with a spoon. Combine with cream cheese. Start adding milk into the flour paste, while whisking constantly.
- Lower the heat and leave the sauce to cook down until thick (around 7-10 minutes).
- Blend cooked vegetables until smooth and combine with creamy sauce.
- Serve right away as is or top with crunchy bacon, cheese and sliced scallions.
Top with shredded cheddar cheese, crumbled bacon, and diced scallions
Amount Per Serving: Calories: 599 Total Fat: 28g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 79mg Sodium: 316mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 7g Sugar: 6g Sugar Alcohols: 0g Protein: 14g