Cheesy Potato Soup Recipe
Something about a pot of homemade soup simmering on the stove feels like home. This cheesy potato soup with roasted garlic is pure comfort food—creamy, hearty, and flavorful. Whether trying to stretch a grocery budget or craving a cozy dinner, this recipe checks all the boxes. It’s rich, filling, and easy to make with ingredients you probably already have.
What sets this soup apart is the whole head of roasted garlic—it adds a mellow, sweet depth that plays perfectly with the creamy potatoes, melty cheese, and salty bacon. Russet or Yukon potatoes break down into a velvety base, giving you that thick, luscious texture without much fuss. A little cream cheese and sour cream brighten things up, while shredded cheddar adds a familiar, comforting finish. Top each bowl with a few crispy bacon bits, sliced green onions, or extra cheese if you feel fancy.
This is one of those recipes that feels a little special but doesn’t require anything complicated. You can make it ahead, reheat it for easy lunches, or even tweak it to fit what’s in your fridge. It’s a flexible, affordable meal that tastes like a splurge—even when it’s not.
Serve it with a loaf of crusty bread (here’s a great Sourdough Bread recipe) or a grilled cheese sandwich, and a salad. For an awe-inspiring presentation, consider serving it in individual bread bowls! Use your standard bread recipe and divide the dough into six tightly formed balls.
Table of Contents
Cheesy Potato Soup Ingredients
Potatoes: Russet or Yukon work best. Russets give a creamy texture and are usually the most affordable. Yukon golds offer a buttery flavor and hold some shape, which is nice if you want a few chunky bits.
Both Russet and Yukon potatoes contain more potassium than a banana. They are nutritionally dense, containing potassium, vitamin C, fiber,, and even protein. They are also fat-, sodium-, and cholesterol-free.
Roasted Garlic Roasting garlic caramelizes and become more mellow and sweet compared to raw or sauteed garlic. This is why you can add a whole head of roasted garlic, and it will still have a mild flavor. The roasted garlic can be done in advance and stored in the fridge for up to 7 days while still maintaining its texture, taste, and aroma. Just cover tightly in the fridge in an airtight container.
If you do not want to roast the garlic, you can alternatively use 3 minced garlic cloves and add them to the translucent onions step. Saute for about 1 minute until fragrant, then continue with the recipe.
Cheddar Cheese: Shred your own from a block—it melts better and costs less per ounce than pre-shredded. Mild cheddar melts easier than sharp, but you can use whatever you have. Sharp cheddar has a lower moisture content, making it more difficult to melt.
When looking for the best cheeses for potato soup, think of flavor, texture, and melting ability. Choose a cheese that complements the soup, melts to a velvety texture, and will be smooth with an even consistency. Other cheese options that would pair well with potato soup are Monterey Jack, gruyere, Gouda, and Parmesan.
- Cheddar: A classic choice that adds a sharp, nutty flavor.
- Monterey Jack: A mild and creamy cheese that melts smoothly
- Gruyere: A Swiss cheese with a nutty, earthy flavor that adds complexity.
- Gouda: A Dutch cheese that offers a buttery, caramel-like flavor.
- Parmesan: A hard, grated cheese that adds a salty, umami punch.
Cream Cheese + Sour Cream add tang and creaminess. Use full-fat for richness.
Bacon gives the soup the distinctive smoky taste that only it can. The rendered fat sautés the onion, while the crisp bacon bits garnish the finished soup.
Milk, Cream, and Broth: Whole milk gives the creamiest result, but 2% works, too. If you use 2%, simmer gently and don’t boil the milk—this prevents curdling and helps the soup maintain its smooth texture. A concentrate (like Better Than Bouillon) is a frugal option for broth.
Onion: Adds sweetness and depth. Yellow or white onions are fine; they’re one of the best ways to build flavor.
Flour and butter thicken the soup. They are pantry staples that add structure and richness.
Toppings: Chives, green onions, extra cheese, and a little dollop of sour cream make this feel restaurant-worthy.
Recipe Notes
- Cooking potatoes in cream and milk makes them creamier, richer, and delicious. The potatoes absorb the creaminess from the milk, which gives them a softer texture. The fats in the milk absorb the starch, and the casein in milk helps break down the starches in the liquid. In this recipe, the potatoes absorb the flavor of the milk and chicken stock, which both help elevate the flavor.
- All balanced recipes combine salt, fat, and acidity. Sour cream adds acidity that balances out the fats from the milk, cream, and butter, as well as the saltiness from the salt, bacon, and chicken stock. It rounds out the soup to make a perfectly balanced flavor profile.
- If you want thinner soup, reduce the potatoes to 2 lbs instead of 2 ½ lbs.
Tips for Success
- Roast the garlic ahead of time. Roasted garlic adds a mellow, sweet richness that raw garlic can’t touch. You can roast a head or two earlier in the week and stash it in the fridge. It keeps for up to 7 days and saves time on cooking day.
- Dice the potatoes evenly. Keep your potato cubes around ½ inch in size. This helps them cook at the same rate and break down consistently for a creamy texture.
- Don’t let the milk boil. Once you add it, keep the heat gentle. Boiling can scorch the milk and affect its texture. A soft simmer is all you need.
- Add the other dairy at the end and off the heat. Cream cheese, sour cream, and cheddar should go in after cooking, while the soup is still hot but not bubbling. This prevents curdling and keeps everything smooth.
- Blend with care. Using a stick blender, go slow and steady for the smoothest finish. For a chunkier texture, pulse instead of pureeing fully, or blend only half the soup and stir it back in.
- Taste before salting. You might need less salt than expected with salty ingredients like bacon, cheese, and broth. Always taste before adding extra.
- Use what you’ve got. This soup is forgiving. No cream? Use a bit more milk. Out of cheddar? Swap in Monterey Jack or Colby. It’s an excellent recipe for using up bits and bobs in the fridge and freezer.
- Let it rest. Like many soups, this one gets even better after sitting for a bit. If you can, make it ahead and reheat gently. The flavors deepen overnight.
Frequently Asked Questions
Yes. Just skip the bacon and use vegetable broth instead of chicken broth. Add a pinch of smoked paprika if you still want a bit of smoky depth.
You can. Use unsweetened, unflavored plant milk like oat or almond, and dairy-free cream cheese if you have it. The flavor and texture will change slightly, but it will still be delicious.
Yes. Add everything except dairy and cheese for a slow cooker, and cook on low for 6–8 hours. Blend and stir in the dairy at the end. For an Instant Pot, sauté the onions and garlic, add all the rest except the dairy products, pressure cook for 8 minutes, then blend and stir in milk, sour cream, cream, cream cheese, and cheese.
Warm it gently on the stovetop over low heat, stirring regularly. If it’s too thick, stir in a splash of milk or broth. Avoid boiling, which can cause the dairy to break.
Tools to Make the Creamiest, Coziest Potato Soup
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How to Store and Reheat Cheesy Potato Soup
To store leftover cheesy potato soup, let it cool slightly before transferring it to an airtight container. It will keep in the refrigerator for 4 to 5 days. Because the soup contains dairy, it’s best to reheat it gently to maintain its creamy texture. Warm it over low heat on the stovetop, stirring often, and avoid letting it boil—boiling can cause the dairy to separate or turn grainy.
If the soup has thickened in the fridge, add a splash of milk or broth while reheating to loosen it up. You can also reheat single servings in the microwave using short bursts at medium power, stirring between rounds until heated.
Freezing this soup is not recommended. Because it contains dairy and potatoes, the texture may change once thawed—the dairy can separate or become grainy, and the potatoes can take on a slightly mealy consistency.
Cheesy Potato Soup
Equipment
Ingredients
- 1 head of garlic
- avocado oil, enough to fill a small ramekin with 1/4" of oil Avocado oil has a high smoke point and does well under high or prolonged heat. If needed canola and olive oil can be used in its place.
- 6 strips of bacon cut into ½ in pieces
- ¾ cups onion diced
- 1 1/2 tsp salt
- 2 ½ lbs Russet or Yukon potatoes (NOTE 2) peeled and diced in ½ inch cubes
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 3 cups whole milk
- 3 cups chicken broth
- ½ cup cream
- ½ tsp ground pepper
- 2 oz cream cheese
- ¼ cup sour cream plus more for topping
- 1 ½ cup cheddar cheese shredded
- chives or green onions for garnish
Instructions
- Preheat an air fryer to 325℉ (163℃) or an oven to 350℉ (177℃).
- Cut the top of the garlic bulb (remove the top of the pointed side), which will leave the bottom of the garlic intact and keep the bulbs together. Fill the bottom of an oven-proof ramekin with a ¼ inch of avocado oil (or oil of your choice) and place the garlic, cut side down, into the oil. Cover the top of the ramekin in foil and roast the garlic for 20- 25 minutes in an air fryer (or 30-40 minutes in an oven). The bottoms of the garlic should be golden when done. Set them aside to cool once they are done. (NOTE 1)
- While the garlic is roasting, prep the other ingredients. Cut the bacon in ½ inch pieces, dice the onions, and peel and cut the potatoes into equal sized pieces about ½ inch in size.
- Once the garlic is done, let it cool until it can be handled. Squeeze out the soft roasted garlic bulbs and set them aside.
- Heat a Dutch oven or medium/large pot over medium-high heat. Cook the bacon pieces until they are browned and crispy, about 5-8 min. Remove the bacon and set aside for later, leaving the bacon grease for the onions.
- Place diced onions in with the bacon grease and sprinkle them with 1 ½ tsp salt. Saute the onions for 5 minutes or until tender and translucent.
- Add the roasted garlic and butter to the onions.
- Allow the butter to melt, then whisk flour into the onions and garlic. Cook for 2 minutes.
- Whisk in the milk, a little at a time, until combined with the flour. Add the chicken broth, cream and ¼ tsp of ground pepper. Bring the mixture to a gentle boil, then reduce the heat slightly.
- Add the diced potatoes to the liquid making sure the milk does not boil or it will burn. Cook the potatoes for 15 minutes or until fork tender. Occasionally stir to prevent the milk from scalding. Once the potatoes are done, remove the pot from the heat.
- While it's still hot, add cream cheese and sour cream and mix until melted through.
- Carefully, blend the soup with a stick blender or standing blender until smooth.
- Add cheddar cheese and stir until combined.
- Add salt to taste and serve hot, topping each bowl with bacon crumbles. Optional other toppings, grated cheddar cheese, chives or green onions, and sour cream.
Notes
Nutrition
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