Name: Creamy Potato Soup with Cheddar Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups diced Russet potatoes (2 large potatoes, about 2 pounds); 1 cup diced carrots (about 2 large); 1 clove garlic (mashed and diced); 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley); Chopped green onions, for garnish; Chopped parsley, for garnish; 3 cups water; 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor); 1 teaspoon kosher salt; 1/2 cup butter (one stick); 1/2 cup all purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cups milk (whole milk preferred); Shredded cheddar cheese

If you’re craving a warm hug in a bowl, then this Creamy Potato Soup with Cheddar Recipe is going to become one of your go-to comfort foods. I absolutely love how velvety and satisfying this soup is, plus it’s packed with cozy, cheesy goodness that’ll have you coming back for seconds (and maybe thirds!). Whether you’re making it for a weeknight dinner or to impress friends on a chilly day, stick with me — I’ll walk you through every step so this soup turns out perfectly every time.

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Why You’ll Love This Recipe

Rich, Creamy Texture: The combination of diced potatoes, milk, and a buttery roux creates a soup that’s luxuriously smooth yet hearty enough to fill you up.
Simple Ingredients: You probably have everything you need already in your kitchen, making it an easy, stress-free meal to whip up quickly.
Customizable Flavor: Adding cheddar cheese and fresh herbs like parsley and green onions amps up the flavor and freshness beautifully.
Kid and Crowd Pleaser: When I first made this, my family went crazy over it — it’s just that good.

A close-up of a thick creamy soup with a white base, speckled with black pepper and tiny bits of orange and green vegetables. On the spoon, there are visible toppings of shredded yellow cheese, chopped green onions, and small green herb leaves, adding bright yellow and green colors to the smooth creamy texture. The soup is shown in a white bowl, resting on a white marbled surface, while the silver spoon with some decorative details is held above it by a woman's hand. photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Soup with Cheddar, cheesy potato soup, easy potato soup recipe, creamy soup with cheddar, comforting potato chowder

Ingredients You’ll Need

The magic of this Creamy Potato Soup with Cheddar Recipe is really in how the humble ingredients come together, creating those cozy flavors we crave. I like to buy fresh, firm Russet potatoes since they give the soup that soft yet thick texture after cooking. And don’t skip on good quality chicken base or broth — it makes the flavor pop!

Flat lay of fresh diced Russet potatoes in a small white ceramic bowl, diced bright orange carrots in another small white bowl, a single peeled garlic clove whole on the surface, a stick of creamy butter placed whole, a small white bowl filled with pale all-purpose flour, a small white bowl of whole milk, fresh chopped vibrant green parsley loosely scattered and in a small white bowl, a small white bowl of shredded sharp cheddar cheese with vivid yellow-orange color, a small white bowl of finely chopped green onions, three whole uncracked brown eggs arranged perfectly, a small white bowl of coarse black pepper, a small white bowl of coarse kosher salt placed symmetrically, all ingredients balanced and neatly arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Potato Soup with Cheddar, cheesy potato soup, easy potato soup recipe, creamy soup with cheddar, comforting potato chowder

Russet potatoes: They break down perfectly to thicken the soup without getting mealy or gummy.
Carrots: Adds a subtle sweetness and nice color contrast.
Garlic: Fresh is best — just one clove adds that perfect mellow punch.
Better Than Bouillon Chicken Base: Trust me, this paste adds way more rich flavor than plain broth.
Fresh parsley: If fresh isn’t handy, dried works just fine—it balances the richness beautifully.
Kosher salt: Essential for seasoning every layer of the soup.
Butter: The base for your roux and what gives the soup its velvety mouthfeel.
All-purpose flour: This combines with butter to thicken the soup just right.
Whole milk: Adds creaminess without needing heavy cream.
Cheddar cheese: Sharp cheddar really shines here and brings that comforting cheesy kick.
Green onions: A sprinkle of these on top gives freshness and a little crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Creamy Potato Soup with Cheddar Recipe my own depending on mood and season. It’s super adaptable, so don’t hesitate to play around with flavors or ingredients to suit your taste buds.

Make it vegetarian: Swap the chicken base with a rich vegetable bouillon — I’ve done this often and still got a perfectly savory soup my whole family loved.
Add bacon bits: For an extra smoky touch, sprinkle some crispy bacon on top — it’s my guilty pleasure addition!
Spice it up: If you like a little heat, adding a pinch of cayenne or smoked paprika to the roux works wonders without overpowering the cheddar.
Use heavy cream: If you want an ultra indulgent version, substitute some or all of the milk with cream — your soup will be decadent and rich.

How to Make Creamy Potato Soup with Cheddar Recipe

Step 1: Boil Your Veggies to Tender Perfection

Start by peeling and dicing your Russet potatoes into roughly ½-inch chunks — I like that size because the potatoes cook evenly and mash into a nice texture without turning to mush. Dice your carrots to about the same size so everything cooks uniformly. Toss the veggies and the garlic clove into a pot, then pour in just enough water to barely cover them — about 3 cups usually does the trick. Stir in your Better Than Bouillon chicken base and fresh parsley, then season with kosher salt. Bring it all to a boil, then reduce to a gentle simmer with the lid slightly ajar to let steam escape. Simmer for roughly 20 minutes until the potatoes and carrots are tender enough to mash with a fork. This step is key — if your veggies are too firm, the soup won’t have that melt-in-your-mouth feel.

Step 2: Mash to Your Preferred Texture

Once your veggies are tender, remove the pot from heat. Grab a potato masher and start mashing — I love leaving a little texture for that homemade, cozy vibe, but if you want silky smooth, hit it with an immersion blender instead. Just be careful not to overblend or make it too thin; part of the charm of this soup is its satisfying thickness with some chunky bits.

Step 3: Make a Luxurious White Sauce (Béchamel)

In a separate pot, melt your butter over medium heat. Once melted, whisk in the flour along with salt and pepper to form a paste — this is the start of your roux. Cook it for 1-3 minutes to get rid of that raw flour taste, stirring constantly. Then, slowly add your milk one cup at a time, whisking smoothly after each addition to prevent lumps. Don’t rush this part — patience keeps your sauce silky with no pesky clumps. Once all the milk is incorporated, keep stirring and bring it to a gentle boil. Let it bubble for about a minute until it thickens nicely, then take it off the heat.

Step 4: Bring It All Together and Serve

Now pour your creamy white sauce into the mashed veggie pot. Use a spatula to scrape every bit of that luscious sauce into the soup and stir well to combine everything evenly. Ladle your creamy potato soup into bowls and garnish generously with shredded cheddar, chopped green onions, and a sprinkle of fresh parsley. Trust me, these toppings bring the whole dish alive with color and flavor — not just for looks!

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Pro Tips for Making Creamy Potato Soup with Cheddar Recipe

Don’t Overload the Water: Adding just enough water to barely cover the veggies keeps your soup thick and luscious, avoiding a watery mess.
Slowly Incorporate Milk: Adding milk gradually while whisking prevents lumps in the béchamel — I learned this the hard way, so trust me, take your time here.
Texture Balance: I like to leave some chunks of potato in the soup for extra heartiness; if you want smooth, use an immersion blender but don’t overblend.
Avoid Freezing: Potatoes tend to turn grainy when frozen; I stick to refrigerating leftovers and finish the batch within 5 days.

How to Serve Creamy Potato Soup with Cheddar Recipe

A white bowl filled with thick creamy soup that has a smooth texture with small pieces of green herbs and orange vegetables mixed inside. On the surface, there are a few bright green chopped herbs and some shredded yellow cheese on one side. A silver spoon rests inside the bowl, sticking out from the top left. In the background, there is a glimpse of another bowl with the same soup. The bowl sits on a white marbled surface with some scattered shredded cheese around. photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Soup with Cheddar, cheesy potato soup, easy potato soup recipe, creamy soup with cheddar, comforting potato chowder

Garnishes

My favorite way to elevate this soup is with a generous handful of sharp shredded cheddar cheese that melts right in as soon as the soup hits your bowl. A sprinkle of fresh chopped parsley adds a burst of color and freshness, while chopped green onions provide a subtle zing and crunch that’s just irresistible. Sometimes, I even toss on a few crumbled bacon bits for smoky goodness.

Side Dishes

I often serve this soup with crusty artisan bread or warm, buttery dinner rolls to soak up all that creamy goodness. A simple side salad with a bright vinaigrette balances the richness perfectly. When the weather calls for it, I’ll even pair it with some roasted veggies or a fresh apple slaw for a bit of crunch and color on the plate.

Creative Ways to Present

To make this soup feel special for guests, I sometimes serve it in mini bread bowls or hollowed-out small round loaves — it adds a comforting rustic touch that everyone loves. Another fun trick is layering the soup with alternating cheddar and green onions in clear glass mugs, so guests can see all the vibrant layers before stirring it all together.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Potato Soup with Cheddar Recipe in airtight containers in the fridge. It keeps well up to 5 days, though I always recommend reheating gently to avoid breaking the sauce. Just warm it on the stove over low heat, stirring often, and add a splash of milk if it thickens too much.

Freezing

I actually don’t recommend freezing this soup because the potatoes absorb moisture and the creamy sauce tends to separate and get grainy after thawing. If you want to freeze leftovers, consider freezing the potato mixture before adding the béchamel sauce – then reheat and add your creamy base fresh.

Reheating

When reheating, do it slowly on the stove, stirring frequently to keep the creamy base smooth. Adding a bit of milk or broth helps bring it back to its silky consistency, especially if the soup has thickened in the fridge. Avoid reheating in a microwave if possible, as it can heat unevenly and change the texture.

FAQs

Can I use different types of potatoes for this creamy potato soup?

Russet potatoes are best for this recipe because they break down nicely to thicken the soup without becoming gluey. However, Yukon Gold can work too and will give a slightly creamier texture. Avoid waxy potatoes like red or fingerlings, as they don’t soften enough and may result in a chunkier, less smooth soup.
What cheese works best in this Creamy Potato Soup with Cheddar Recipe?

Sharp cheddar is my favorite because it melts beautifully and adds a nice tangy depth. You can also mix in other cheeses like Monterey Jack or Gruyere for a different spin, but cheddar keeps that classic comforting flavor.
Can I make this soup dairy-free or vegan?

Absolutely! Swap the butter for a plant-based alternative and use unsweetened almond or oat milk in place of dairy milk. For the chicken base, choose a vegetable broth or bouillon. Skip the cheese or use a vegan cheese substitute. Just keep in mind the texture and creaminess may differ slightly.
How thick should the soup be?

This soup should be creamy but not overly thick. After adding the béchamel sauce to the mashed veggies, it should be spoonable yet smooth, with enough body to hold the garnishes on top. If it’s too thick after resting, just stir in a little more milk or broth when reheating.

Final Thoughts

This Creamy Potato Soup with Cheddar Recipe holds a special place in my heart because it’s the ultimate comfort food that’s surprisingly easy to make. I’ve shared this recipe with so many friends and family, and they always ask for seconds — the cheesy, creamy goodness just can’t be beat. When you make it yourself, you’ll see how simple ingredients turn into a bowl full of warmth and happiness. So go ahead, tie on your apron and dive into this deliciously cozy soup — I promise it’ll become one of your favorites, too!