Potato Cheese Soup
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Last Updated on May 9, 2023 by Lisa Johnson
Potato cheese soup is a delicious and hearty soup that is the perfect on chilly days. Made with simple ingredients like potatoes, cheddar cheese, milk, and chicken stock, this soup is a comfort food classic that will warm you up from the inside out.
If you love a big bowl of soup as much as I do, you need to check out these recipes too! Instant Pot Butternut Squash and Apple Soup, Roasted Cauliflower and Garlic Soup, and Creamy Carrot and Cauliflower Soup.
Recipe Inspiration
I am going to get a bit nostalgic with you again today. I have a post coming up next Monday for Marie Callender’s Pot Pies, and it got me thinking about the good ‘ol days again. It is still a bit mind boggling how many pot pies, slices of cornbread, and bowls of creamy potato cheese soup that I served in those 7.5 years!
For those of you that have never been to a Marie Callender’s Restaurant, hearty vegetable and potato cheddar soup are served daily. You also have your choice of garlic bread, croissant, or sweet cornbread with honey butter for the perfect meal.
Potato Cheese was always my favorite, before they changed owners and stopped making all of the food from scratch. I have been working to recreate all of my old favorites, including this delicious cheesy potato soup recipe.
It’s a great way to use up leftover potatoes or cheese, and can easily be customized to suit your family’s tastes. Whether you like it smooth and creamy or chunky with lots of texture, this potato cheese soup recipe is the ultimate comfort food that everyone will love!
Be sure to check out the detailed printable recipe card below
How to make Creamy Potato Cheese Soup
Heat butter or oil in a large pot or Dutch oven over medium heat. Add the celery and onions and sauté until tender, about 5 minutes.
Add the stock and potatoes. Cover and simmer until potatoes are tender.
about 15 to 20 minutes. The length of time needed to cook the potatoes will be affected by how large they diced
Puree soup in a blender or food processor until smooth.
Puree in small batches if you have a small food processor. Return soup back to the pot. Stir in the milk, salt, pepper, and paprika.
Add the cheese and heat until melted. Serve garnished with croutons, chopped parsley, and extra cheese.
This is not an exact copycat of the original soup. I am pretty sure that the original has sliced potatoes, but the flavor is dead on!
Be sure to check out all of my delicious soup recipes!
Serving suggestions
This soup is so easy to make, and ready in 30 minutes, making it perfect for lunch. Serve in a small bowl alongside a sandwich or salad to create a delicious meal – just like in the restaurant.
- Classic Cobb Salad
- California Spa Salad with berries and avocado.
- Albacore Tuna Melt
- Frisco Burger
- Creamy Mushroom Chicken aka Chicken Callendini
Recipe Tips
- Make this soup a full meal by adding chopped bacon or ham.
- Extra sharp cheddar cheese will give you the flavor, but any cheddar will work – including white cheddar.
- For lactose-free soup, substitute unsweetened Cashew or Coconut milk.
- Vegetable stock can be substituted for the chicken stock.
- For a chunkier soup, only puree half of the potato soup.
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Enjoy!!
Potato Cheese Soup
Equipment
- Large Dutch Oven or large pot
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 0.5 cup chopped celery
- 0.5 cup chopped onion
- 4 cups peeled, diced russet potatoes
- 3 cups chicken stock chicken broth or vegetable stock
- 1.5 cups whole milk see note below for substitutions
- 1 teaspoon sea salt
- .25 teaspoon fresh ground black pepper
- ⅛ teaspoon paprika
- 2 cups shredded, extra-sharp cheddar cheese
- fresh minced parsley to garnish
- croutons to garnish
Instructions
- Heat butter or oil in a large pot / Dutch oven over medium heat.
- Add onions and celery and sauté until tender, about 5 minutes. Add potatoes and broth. Cover and simmer until potatoes are tender, 15 to 20 minutes.
- Puree soup in a food processor or blender until smooth. Return to pot and stir in milk, salt, pepper, and paprika. Add the cheese and heat until melted.
- Serve soup with chopped parsley, croutons and additional shredded cheese.
Notes
- The length of time needed to cook the potatoes will be affected by how large they diced.
- Make this soup a full meal by adding chopped bacon or ham.
- Extra sharp cheddar cheese will give you the flavor, but any cheddar will work – including white cheddar.
- For lactose-free soup, substitute unsweetened Cashew or Coconut milk.
- Vegetable stock can be substituted for the chicken stock.
- For a chunkier soup with more texture, only puree half of the potato soup.
- You may need to puree the soup in small batches depending on the size of your food processor.
- If using a blender, make sure to vent the lid to allow hot air to escape or it may explode.
Mmmmmm that looks so comforting! 🙂
I am a sucker for a good soup – and this one looks perfect, Lisa!
This looks like the perfect comfort food, Lisa! I love that you made a healthier version of it!
Yum, this looks so good!
-Jennie
Why do u purée this soup? It won’t have potatoes in it.