This creamy potato soup is pure comfort in a bowl: thick, velvety and full of tender potato chunks with plenty of sharp cheddar. It's made in one pot with pantry ingredients and is ready in about 45 minutes — the kind of soup that warms you from the inside out.

Why You'll Love This Potato Soup

  • Creamy without lots of heavy cream — the potatoes do the work.
  • One pot and simple ingredients.
  • Easily vegetarian with vegetable broth.
  • Topping bar fun for the whole family.

Best Potatoes for Soup

Yukon Golds are naturally buttery and creamy, and they hold their shape when you want chunks. Russets break down more and make a thicker, fluffier soup. A mix of both gives you the best of each.

How to Get the Perfect Texture

Partially mash or blend the soup so it becomes creamy while keeping some bites of potato. For a completely smooth soup, blend it all. If it's too thick, add a little more broth or milk; if too thin, simmer a few minutes longer.

Tips

  • Cut the potatoes evenly so they cook at the same rate.
  • Add the cheese off the heat to keep it smooth.
  • Season at the end — broth and cheese both add salt.

Variations

  • Loaded baked potato soup: top with bacon, sour cream, cheddar and chives.
  • Potato leek: replace the onion with two sliced leeks.
  • Add ham: stir in 1 1/2 cups diced ham.

Storage

Keeps up to 4 days in the fridge. The soup thickens as it cools; thin it with milk or broth when reheating. Dairy-based potato soups can turn grainy when frozen, so it's best enjoyed fresh.

Frequently Asked Questions

How do I thicken potato soup?

Mash more of the potatoes or simmer uncovered for a few minutes. A cornstarch slurry also works.

Can I make it without flour?

Yes. Skip the flour and blend more of the potatoes to thicken the soup naturally — this also makes it gluten-free.

Can I use milk instead of cream?

This recipe already uses milk. For an even richer soup, replace half the milk with heavy cream.