One Pot Cheesy Potato Soup Recipe
Gather around the dinner table for a cozy meal with this cheesy potato soup! Packed with hearty potatoes and in a creamy, cheesy broth – it’s the perfect easy-to-make meal to keep everyone warm and satisfied on chilly evenings!
Easy Cheesy Potato Soup Recipe
- Packed with flavor! Bursting with rich, savory flavors from the cheddar cheese, cream, dried herbs, and tender potatoes, this soup is ridiculously creamy and deliciously cozy.
- A one-pot wonder! Made in just one pot, in about 40 minutes, this cheesy potato soup is easy to prepare and you’ve only got one pot to wash! It’s an easy choice for a simple weeknight meal!
Ingredients for Cheesy Potato Soup
- butter
- mirepoix (onion, carrot, celery)
- garlic
- ground mustard
- cayenne pepper
- flour
- vegetable broth
- Yukon gold potatoes
- heavy cream
- sharp cheddar
- white wine vinegar
How to Make Cheesy Potato Soup
Heat butter in a large pot over medium-high heat. Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for 8 minutes.
Add garlic, ground mustard, and cayenne pepper, and cook for 1 minute. Stir in flour and cook for 1 minute. Add a couple splashes of broth to deglaze the pan and scrape all the yummy bits off the bottom.
Add potatoes, remaining broth, and a couple large pinches of salt and pepper. Bring a simmer over medium-high heat. Reduce heat to low and simmer for 12-15 minutes, stirring every few minutes, until the potatoes and carrots are cooked through and tender.
Add cream, shredded cheese (reserve some for garnish), and vinegar.
Stir until the cheese melts. Season to taste with salt and pepper.
Garnish with chives and shredded cheese, and enjoy!
Tips for Making the Best Cheesy Potato Soup
- Feel free to blend half or all of the soup if you want a super creamy texture! I love the creamy broth with the big pieces of potato but this soup is delicious blended as well.
- Carefully test the potatoes throughout the cooking process to ensure you cook them just until fork-tender.
- Be sure to season with salt and pepper throughout the cooking process. Each time you add new ingredients, add a couple pinches of salt and pepper. Then be sure to season to taste at the end. The ingredients in this cheesy potato soup are so simple that salt and pepper are going to really boost the overall flavor.
The Perfect Make-Ahead Meal
- This cheesy potato soup is a delicious make-ahead meal!
- It stays fresh in the fridge for days and reheat beautifully.
- Make a batch over the weekend and you’ve got easy lunches and dinners to reheat throughout the week.
Storing Leftover Potato Soup
Store leftover cheesy potato soup in an airtight container in the fridge for up to a week.
Freezing Potato Soup
- Freeze potato soup in an airtight container for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating Cheesy Potato Soup
- Reheat potato soup in a saucepan over medium heat until warmed through.
- Season to taste with salt and pepper before serving.
Try these easy soup recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Cheesy Potato Soup
Gather around the dinner table for a cozy meal with this cheesy potato soup! Packed with hearty potatoes and in a creamy, cheesy broth – it’s the perfect easy-to-make meal to keep everyone warm and satisfied on chilly evenings!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: about 2 quarts 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 6 cloves garlic
- 1 teaspoon ground mustard
- pinch cayenne pepper
- 6 tablespoons flour
- 4 cups vegetable broth
- 1 pound Yukon gold potatoes, diced
- 1 cup heavy cream
- 8 oz. shredded sharp cheddar
- 1 teaspoon white wine vinegar
- Kosher salt
- fresh cracked pepper
- sliced chives and shredded sharp cheddar for garnish
Instructions
- Heat butter in a large pot over medium-high heat.
- Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for 8 minutes.
- Add garlic, ground mustard, cayenne pepper, and flour, and cook for 1 minute.
- Add a couple splashes of broth to deglaze the pan and scrape all the yummy bits off the bottom.
- Add potatoes, remaining broth, and a couple large pinches of salt and pepper.
- Bring a simmer over medium-high heat.
- Reduce heat to low and simmer for 12-15 minutes, stirring every few minutes, until the potatoes and carrots are cooked through and tender.
- Remove from heat and stir in cream, shredded cheese (reserve some for garnish), and vinegar until cheese melts.
- Season to taste with salt and pepper. Garnish with chives and shredded cheese, and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
-
- Feel free to blend half or all of the soup if you want a super creamy texture! I love the creamy broth with the big pieces of potato but this soup is delicious blended as well.
-
- Carefully test the potatoes throughout the cooking process to ensure you cook them just until fork-tender.
-
- Be sure to season with salt and pepper throughout the cooking process. Each time you add new ingredients, add a couple pinches of salt and pepper. Then be sure to season to taste at the end. The ingredients in this cheesy potato soup are so simple that salt and pepper are going to really boost the overall flavor.
