Cheesy Potato Soup Recipe

Now that the weather has turned cooler soup season is officially upon us and it is time to share my family’s favorite soup recipe, Cheesy Potato Soup. It’s hearty, filling, and loaded with comforting flavors that make it a go-to option during the chilly months of the year.

Best of all, it is easy to make using simple ingredients like potatoes, cheddar cheese, and chicken broth. Add in a little onions, celery and bacon and the soup gets even better!

It is an easy to make recipe that can be on the table in only 30 minutes. However, as we all know, soup gets even better after a day or two.

Choosing the Best Potatoes For Cheesy Potato Soup

The foundation of a good potato soup starts with the potatoes. There are two varieties of potatoes that work best for this recipe: Yukon Gold and Russet potatoes. Each provides something slightly different to the soup, but both make excellent choices depending on your preference of texture.

Yukon Gold Potatoes: These potatoes have a naturally buttery flavor and a creamy texture. Because they are a little waxy, they hold their shape well, even after being cooked.

If you prefer a soup that has a little more texture, Yukon Golds are a fantastic choice. It is the preferred variety of potato in my house.

Russet Potatoes: Russets, on the other hand, are known for their starchy qualities. They break down more easily when cooked, which makes the soup thicker and creamier without the need for blending.

If you’re a fan of a thick potato soup that has a smoother texture, be sure to use Russet potatoes. Just keep in mind that they can become mushy, so be careful not to overcook them if you want some chunks of potatoes left in the soup.

Why Use Chicken Stock Instead of Water?

One of the key ingredients that sets this potato soup apart from the others is that the potatoes are cooked in chicken brother rather than water. While you could use water in a pinch, chicken broth adds an extra layer of flavor that water simply can’t provide.

Using chicken broth also adds a bit of richness without making the soup feel heavy. Since this recipe uses low-sodium chicken broth, you still have control over the saltiness, allowing you to season the soup to your liking with garlic salt and other seasonings.

Adding Condensed Cream Soup

This recipe calls for a can of condensed cream of celery soup, which is a great way to boost the flavor and the creaminess of the soup. The soup blends seamlessly into the milk mixture, creating a smooth, base that pairs perfectly with the potatoes.

If you don’t have condensed celery soup on hand or prefer something a little different, there are some easy substitutions:

• Condensed Cream of Cheddar Soup
• Condensed Cream of Chicken Soup
• Condensed Cream of Mushroom Soup
• Homemade Roux: For a more from-scratch option, you can skip the canned soup altogether and thicken the soup with a roux made from butter and flour.

How to Make Cheesy Potato Soup

The recipe itself is simple and straightforward. Start by cooking bacon in a large pot. Once the bacon is crisp, remove it from the pot but leave the grease in the pan.

Then add the onions and celery to the pot and saute in the bacon grease. You may need to add in a little oil, depending on how much grease is in the pot.

Once the onions are tender add garlic to build the flavor base. When the garlic becomes fragrant (30-60 seconds), it’s time to add the star of the show—the diced potatoes—along with garlic salt, black pepper, and a touch of cayenne pepper for a little heat (optional).

Pour the chicken broth over the potatoes, making sure they’re fully covered, and bring the mixture to a boil. Let it simmer until the potatoes are fork-tender, which usually takes around 15-20 minutes. If you like a thicker soup, you can use an immersion blender to partially blend the mixture, though it’s not necessary if you prefer a chunkier texture.

The roux and milk mixture is then added to the pot, along with the can of condensed celery soup. This is where the magic happens. As the soup continues to simmer, it becomes a rich and creamy soup.

Finally, stir in shredded Sharp Cheddar cheese and keep stirring until the cheese is fully melted. Once that’s done, remove the soup from heat and it’s ready to serve.

Toppings to Elevate Your Soup

While the soup is delicious on its own, adding a few toppings can take it to the next level. Here are some suggested toppings that pair well with cheesy potato soup:

• Shredded Sharp Cheddar Cheese: A little extra cheese on top never hurts! Adding shredded cheese allows it to melt into the hot soup, giving you those gooey bites of cheesy goodness.
• Green Onions: Thinly sliced green onions add not only a slight bit of onion flavor, they also provide a pop of color which makes the soup more visually appealing.
• Bacon Bits: Crispy bacon bits are the perfect salty, crunchy topping for this soup. Whether you cook your own bacon and crumble it on top or use store-bought bacon bits, the flavor combination of bacon and cheese is always a winner.

You can also get creative with other toppings like sour cream for extra creaminess, or croutons for added crunch. The toppings are an easy way to customize the soup to your personal taste.

How To Store Leftovers

If you have any leftovers, this soup stores well in the fridge for 3-4 days. Be sure to let the soup cool completely before transferring it to an airtight container. When reheating, warm it gently over low heat on the stovetop, stirring occasionally to prevent the cheese from separating.

Cheesy Potato Soup Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 5-­6 slices of uncooked bacon
• 1 medium onion, diced
• 3 ribs of celery, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 2 1/2 pounds of medium­ size Yukon Gold or Russet potatoes, peeled and cut into 1 inch cubes
• 1 teaspoon salt (or garlic salt)
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper, optional
• 1/4 cup all­ purpose flour
• 1 cup milk
• 1 can cream of celery soup, low­-sodium
• 2 cups shredded sharp cheddar cheese

Suggested Toppings:

• Shredded Sharp Cheddar Cheese
• Green onions
• Bacon bits

INSTRUCTIONS

1. In a large pot saute the bacon until crispy. Remove the bacon to a paper towel but do not drain the grease. Crumble the bacon and reserve 1/4 of the bacon for garnish.

2. Saute the onions and celery in the bacon grease until translucent. Add the garlic and saute until fragrant (30-60 seconds)

3. Add the potatoes, chicken broth, bacon bits, salt, pepper and cayenne pepper (if using) to the pot and stir well. Add additional water if needed so that the liquid comes to just over the top of the potatoes. Bring the pot to a boil and simmer until the potatoes are fork tender, approximately 20 minutes.

4. While the potatoes are cooking, in a small bowl, whisk together the milk and cream of celery soup and set aside.

5. Once the potatoes are tender, pour 1/2 cup of the hot broth in a small bowl and add the flour. Whisk until a thick roux forms and there are no clumps. Stir the roux back into the pot.

6. Add the milk mixture and stir in the cheddar cheese until melted. Add additional salt and/or pepper to taste.

Serve and garnish with additional bacon, shredded cheddar cheese and/ or green onions.

Cheesy Potato Soup is the ultimate comfort food, especially as the weather turns colder. With its creamy texture, cheesy flavor, and hearty potatoes, it’s perfect for warming you up on a chilly day. Whether you top it with extra cheese, green onions, or bacon, this soup is sure to become a favorite in your home.

And if you prefer to make it in your slow cooker you can easily do so with my Crock Pot Potato Soup Recipe.

Enjoy! Mary

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