With their flexible ingredients, ease of prep, leftover prowess, and all-around comfort factor, soups are one of the most important genres in my healthy dinner collection. From creative Curried Carrot Soup, to Creamy Chicken Noodle Soup or Chicken Gnocchi Soup, to fancy-feeling Mushroom Soup, there is a soup for any mood and occassion. When it comes to ultimate comfort, however, cheese and potatoes have magical powers (I love you Cream of Asparagus Soup, but it’s just not the same.) Even within the potato soup family, we have options:

Crockpot Potato Soup Recipe. For when you are going hands-free and can prep ahead.Instant Pot Potato Soup. Another hands-free option in less time.Vegan Potato Soup. For when you want to skip the cheese and dairy.Potato Leek Soup. For a burst of spring.

But when you want a soup recipe that will envelop you in a warm hug, make your tummy happy, and your cheeks glow? This potato cheese soup recipe is the one you choose. This thick and creamy potato cheddar cheese soup is everything a soul-soothing soup should be.

It’s creamy. Buttery Yukon gold potatoes are blended perfectly smooth to a velvet-like consistency.It’s cheesy. Made with plenty of sharp cheddar cheese (like this Slow Cooker Broccoli and Cheese Soup) that melts smoothly and contributes not only color but richness and flavor too.And it’s healthy. Unlike other cheesy potato soups, this recipe contains ZERO heavy cream (neither does this Cauliflower Chowder). Instead, a simple flour-based rue and nonfat milk thicken the soup fabulously without adding excess fat or calories.

How to Make Potato Cheese Soup

Healthy, comforting, and cheesy. Need I say more? This easy potato cheese soup topped with bacon and chives is the perfect soup recipe for a cozy night, and you’ll feel good about its ingredient line-up too.

The Ingredients

Potatoes. Yukon golds are my favorite type of potato for this soup (and Crockpot Mashed Potatoes). Their buttery flavor gives the soup inherent richness, and they puree velvety smooth while still adding plenty of thickness and body to the soup.Broth. Chicken broth enriches with more flavor and taste than water can.

Nonfat Milk. Keeps this cheesy soup lower in fat, cholesterol, and calories (I also use nonfat milk for this creamy Broccoli Cauliflower Soup).All-Purpose Flour. Creates a roux when stirred into the butter used to saute the vegetables. It thickens the soup without needing to use heavy cream, half-and-half, or whole milk.Cheddar Cheese. The classic! Use sharp cheddar for max flavor; you can get away with adding less without sacrificing flavor.Onions + Garlic. Like many fantastic soup recipes, this potato cheese soup begins with a traditional base of onions sautéed with butter and cloves garlic.Carrots. For hidden veggies, a lovely “cheesy” color, and a subtle sweetness. (If you enjoy carrots in your soup, give this Roasted Carrot Soup a try.)

Cayenne. For just a little kick that adds the right amount of spice.Jalapeno. An optional addition for those who like extra heat.Toppings. Crisp crumbled bacon, diced green onions or fresh chives and extra cheddar cheese take this soup to next-level delicious.

The Directions

Storage Tips

To Store. Leftover potato cheese soup may be refrigerated for up to 5 days in an airtight container.To Reheat. Warm gently on the stovetop or in the microwave (at a reduced power level) until steaming. Do not warm too quickly or the soup may separate.To Freeze. Potato cheese soup can be frozen for up to 3 months. For best results, allow the soup to cool completely before putting it in the freezer and defrost overnight in the fridge before warming. Note that dairy-based soups and potato soups do tend to curdle and separate when frozen and thawed. If this bothers you, then I would not recommend freezing this soup.

Dutch Oven. A soup lover’s perfect partner for stovetop soup recipes like this one.Blender. A high-powered blender is the secret to getting pureed soups perfectly silky smooth.Immersion Blender. A great option for pureeing soups without having to make a messy transfer to a blender or food processor.

Thanks for the hug, potato cheese soup. I’m always happy to have one.

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