21 Delicious Cheesy Potato Soup Recipes to Savor

Kick off your cozy season with the ultimate comfort food! Nothing warms the soul quite like a creamy, cheesy potato soup. Whether you’re craving a quick weeknight dinner or a slow-cooked favorite, we’ve gathered 21 mouthwatering recipes that promise pure deliciousness. Get ready to find your new go-to bowl of happiness—let’s dive into these cheesy delights!

Classic Cheesy Potato and Bacon Soup

Kick off your cozy season with a soup that basically gives your taste buds a warm, cheesy hug while bacon does a happy dance in the background. This isn’t just any potato soup—it’s the culinary equivalent of finding money in last winter’s coat pocket. Get ready to transform humble spuds into a velvety, soul-warming masterpiece that’ll have everyone begging for seconds.

Ingredients

– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups russet potatoes, peeled and cubed into ½-inch pieces
– 4 cups chicken stock
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, freshly grated
– ¼ cup unsalted butter
– 2 tablespoons all-purpose flour
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon white pepper
– ½ cup fresh chives, finely chopped

Instructions

1. Place diced bacon in a large Dutch oven over medium heat and cook for 8-10 minutes until crispy and rendered.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Add diced onion to the hot bacon fat and sauté for 5-7 minutes until translucent and lightly caramelized.
4. Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
5. Add cubed potatoes to the pot and toss to coat in the onion-garlic mixture.
6. Sprinkle flour over potatoes and stir continuously for 2 minutes to cook out the raw flour taste.
7. Gradually pour in chicken stock while whisking constantly to prevent lumps from forming.
8. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer for 15-18 minutes until potatoes are fork-tender.
9. Use a potato masher to partially crush about half the potatoes, creating a naturally thickened base with varied texture.
10. Stir in heavy cream and bring the soup back to a bare simmer for 3-4 minutes.
11. Reduce heat to low and gradually whisk in grated cheddar cheese until fully melted and incorporated.
12. Fold in reserved crispy bacon, smoked paprika, black pepper, and white pepper.
13. Simmer for 2-3 final minutes to allow flavors to meld, stirring occasionally.
14. Ladle into bowls and garnish generously with fresh chives.

Oh, the glorious texture—creamy with tender potato chunks that surrender to your spoon while the sharp cheddar creates silky ribbons throughout. That smoky bacon provides the perfect salty crunch against the velvety base, making each spoonful a study in contrasting pleasures. For maximum coziness, serve in hollowed-out bread bowls or top with extra crispy bacon and a drizzle of truffle oil for instant gourmet status.

Creamy Cheddar and Chive Potato Soup

You know those days when only a warm, cheesy hug in a bowl will do? This creamy cheddar and chive potato soup is your culinary soulmate—rich, comforting, and ridiculously easy to make. Let’s turn spuds into spoonfuls of pure joy.

Ingredients

• 3 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and cubed into ½-inch pieces
• 4 cups low-sodium chicken stock
• 1 cup heavy cream
• 8 ounces sharp white cheddar cheese, freshly grated
• ¼ cup fresh chives, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Melt the clarified butter in a large Dutch oven over medium heat until it shimmers.
2. Add the diced onion and sauté for 6–8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the cubed potatoes and chicken stock, then bring to a gentle boil over high heat.
5. Reduce heat to low, cover, and simmer for 18–20 minutes until the potatoes are fork-tender.
6. Use an immersion blender to purée the soup until completely smooth, or transfer carefully to a countertop blender in batches. (Tip: For extra silkiness, strain through a fine-mesh sieve after blending.)
7. Stir in the heavy cream and heat through over low heat for 3–4 minutes, avoiding a boil.
8. Gradually whisk in the grated cheddar until fully melted and incorporated. (Tip: Add cheese off the heat to prevent separation.)
9. Fold in the chopped chives, reserving a tablespoon for garnish.
10. Season with kosher salt and freshly cracked black pepper, then ladle into bowls. (Tip: For a crispy contrast, top with fried potato skins or garlic croutons.)

Silky smooth with a bold cheddar punch, this soup balances richness with the fresh zing of chives. Serve it in hollowed-out bread bowls for a carb-lover’s dream, or drizzle with truffle oil to elevate those cozy vibes.

Loaded Baked Potato Soup with Cheese

Now, let’s be honest—when the weather turns brisk and your soul craves something that feels like a warm hug from the inside out, few things hit the spot like a bowl of this Loaded Baked Potato Soup with Cheese. It’s the culinary equivalent of your favorite cozy sweater, but with more bacon and significantly better cheese pull potential.

Ingredients

• 4 large russet potatoes, scrubbed and diced into ½-inch cubes
• 6 slices thick-cut applewood-smoked bacon, diced
• 1 large yellow onion, finely minced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly grated
• ½ cup sour cream
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, thinly sliced

Instructions

1. Place the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Cook the bacon, stirring occasionally, for 8–10 minutes until crisp and the fat has rendered.
3. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving the rendered fat in the pot.
4. Add the minced onion to the hot bacon fat and sauté for 5–7 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 additional minute until aromatic.
6. Add the unsalted butter to the pot and allow it to melt completely.
7. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly to form a roux, and cook for 2 minutes until lightly golden.
8. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring the mixture to a gentle simmer.
9. Add the diced potatoes, kosher salt, and black pepper to the pot.
10. Reduce the heat to medium-low, cover, and simmer for 20–25 minutes until the potatoes are fork-tender.
11. Use a potato masher to partially crush the potatoes, leaving some chunks for texture.
12. Stir in the heavy cream and sour cream until fully incorporated.
13. Bring the soup back to a bare simmer over low heat, but do not allow it to boil.
14. Remove the pot from the heat and gradually stir in the grated sharp cheddar cheese until melted and smooth.
15. Ladle the soup into bowls and top with the reserved crispy bacon and fresh chives.

Zesty, creamy, and unapologetically indulgent, this soup delivers a velvety base punctuated by tender potato chunks and the smoky crunch of bacon. For a next-level twist, serve it in hollowed-out bread bowls or garnish with a drizzle of truffle oil and extra chives—because why should baked potatoes have all the fun?

Velvety Cheesy Broccoli and Potato Soup

A soup so velvety it could give your favorite blanket a run for its money—this cheesy broccoli and potato creation is basically a warm hug in a bowl that just happens to be packed with green stuff. Forget sad, watery soups; we’re talking about a luxurious, spoon-standing-up-straight kind of situation that’ll make you wonder why you ever settled for less. Let’s dive into this glorious pot of comfort that’s guaranteed to banish any chilly-day blues with its creamy, cheesy charm.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 3 cups fresh broccoli florets, cut into bite-sized pieces
• 2 cups sharp white cheddar cheese, freshly grated
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh chives

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until it shimmers, about 1 minute.
2. Add finely diced yellow onion and sauté until translucent and fragrant, approximately 5 minutes, stirring frequently with a wooden spoon.
3. Stir in minced garlic and cook for exactly 30 seconds until aromatic but not browned.
4. Add peeled, cubed Yukon Gold potatoes and cook for 2 minutes, stirring to coat in the butter mixture.
5. Pour in low-sodium vegetable broth, bring to a boil, then reduce heat to maintain a gentle simmer.
6. Cover and simmer for 15 minutes until potatoes are fork-tender but not falling apart.
7. Stir in heavy cream and bring the mixture back to a bare simmer—do not boil.
8. Add bite-sized broccoli florets and cook uncovered for 4 minutes until bright green and tender-crisp.
9. Remove from heat and gradually whisk in freshly grated sharp white cheddar cheese until fully melted and emulsified.
10. Season with freshly grated nutmeg, kosher salt, and freshly cracked black pepper, stirring to incorporate.
11. Ladle into bowls and garnish with chopped fresh chives.

This velvety wonder boasts a texture that’s simultaneously creamy and substantial, with the sharp cheddar providing a tangy counterpoint to the sweet potatoes and earthy broccoli. The subtle nutmeg adds an aromatic complexity that elevates this from simple comfort food to something truly special. Try serving it in hollowed-out bread bowls for maximum coziness factor, or top with crispy bacon bits for a delightful crunch contrast.

Spicy Jalapeño Cheesy Potato Soup

Ready to turn your taste buds into tiny, happy dancers? This Spicy Jalapeño Cheesy Potato Soup is basically a warm hug from the inside out, with just enough fiery sass to keep things interesting. It’s the ultimate cozy-up-on-the-couch creation that’ll make you forget all about that chilly weather outside.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 fresh jalapeños, seeds removed and finely minced
– 4 large russet potatoes, peeled and cut into ½-inch cubes
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, freshly grated
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ½ cup fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5–7 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and 2 minced jalapeños, cooking for 1 minute until aromatic.
4. Add 4 cubed russet potatoes and toss to coat in the oil and aromatics.
5. Pour in 4 cups of low-sodium chicken broth, ensuring potatoes are fully submerged.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
7. Use a potato masher to partially crush the potatoes, leaving some chunks for texture.
8. Stir in 1 cup of heavy cream and heat through for 3–4 minutes without boiling.
9. Gradually whisk in 2 cups of freshly grated sharp cheddar cheese until fully melted and smooth.
10. Season with 1 teaspoon smoked paprika and ½ teaspoon freshly ground black pepper, stirring to combine.
11. Fold in ½ cup of chopped fresh cilantro just before serving.

Zesty, creamy, and packed with a gentle heat that builds with each spoonful, this soup boasts a velvety base punctuated by tender potato chunks. Serve it in hollowed-out sourdough bread bowls for an edible vessel that soaks up every last drop, or top with crispy bacon bits and a dollop of cool sour cream to balance the spice.

Rustic Cheesy Leek and Potato Soup

Oh, the humble potato and leek—two ingredients that sound like they belong in a rustic farmhouse novel but somehow transform into pure velvet luxury when given the cheesy treatment. This isn’t just soup; it’s a warm, cheesy hug in a bowl that makes even a Tuesday feel like a cozy weekend.

Ingredients

– 3 tablespoons European-style unsalted butter
– 2 large leeks, white and light green parts only, thoroughly rinsed and thinly sliced
– 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups rich chicken stock, preferably homemade
– 1 cup heavy cream
– 1½ cups freshly grated sharp white cheddar cheese
– ½ teaspoon freshly ground white pepper
– ¼ teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt

Instructions

1. Melt the European-style unsalted butter in a heavy-bottomed Dutch oven over medium heat until it foams and subsides.
2. Add the thinly sliced leeks and sauté for 8–10 minutes, stirring occasionally, until they are softened and fragrant but not browned.
3. Stir in the diced Yukon Gold potatoes and cook for 2 minutes to coat them in the buttery leek mixture.
4. Pour in the rich chicken stock, bring to a gentle boil, then reduce the heat to maintain a steady simmer.
5. Cover the pot and simmer for 20–25 minutes, or until the potatoes are completely tender when pierced with a fork.
6. Carefully purée the soup in batches using a high-speed blender until perfectly smooth, holding the lid firmly with a towel to prevent steam buildup.
7. Return the puréed soup to the pot and stir in the heavy cream over low heat.
8. Gradually whisk in the freshly grated sharp white cheddar cheese until fully melted and incorporated.
9. Season with fine sea salt, freshly ground white pepper, and freshly grated nutmeg, stirring to combine thoroughly.
10. Heat gently for 3–4 minutes until the soup is steaming hot but not boiling.

Gliding your spoon through this soup reveals a texture so velvety it could moonlight as a luxury face cream, with the sharp cheddar and sweet leeks creating a savory-sweet dance on your palate. For a next-level experience, serve it in hollowed-out sourdough bread bowls or topped with crispy fried leek ribbons for a delightful crunch contrast.

Savory Garlic and Herb Cheesy Potato Soup

Brace yourselves, soup season warriors, because we’re about to transform the humble potato into a velvety, garlicky, cheese-laden masterpiece that will make your taste buds do a happy dance. This isn’t just soup; it’s a warm, cheesy hug in a bowl, perfect for when the air gets crisp and your soul demands comfort food that’s anything but basic.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 6 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups unsalted chicken stock
• 1 cup heavy cream
• 2 cups sharp white cheddar cheese, freshly grated
• 1/2 cup fresh chives, finely chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 5-7 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, just until aromatic but not browned.
4. Add the diced Yukon Gold potatoes and unsalted chicken stock to the pot.
5. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
6. Cover the pot and simmer for 15-18 minutes, until the potatoes are completely fork-tender.
7. Use a potato masher to carefully crush about half of the potatoes directly in the pot, creating a chunky, thick base. Tip: Mashing some potatoes releases their starch, which naturally thickens the soup without needing flour.
8. Reduce the heat to low and stir in the heavy cream.
9. Gradually add the freshly grated sharp white cheddar cheese, one handful at a time, stirring constantly until each addition is fully melted and incorporated.
10. Stir in the finely chopped fresh chives, fresh thyme leaves, kosher salt, and freshly cracked black pepper. Tip: Adding fresh herbs at the end preserves their bright, vibrant flavor.
11. Heat the soup for 2-3 more minutes, until it is steaming hot but not boiling. Tip: Avoid boiling after adding dairy to prevent the soup from curdling or breaking.

Heavenly doesn’t even begin to cover the creamy, velvety texture punctuated by tender potato chunks, all swimming in a profoundly savory, garlic-and-herb-infused broth. For a next-level experience, serve it in a bread bowl or topped with crispy fried shallots for a delightful crunch that contrasts the soup’s luxurious smoothness.

Smooth Cheesy Cauliflower and Potato Soup

Kick your basic soup game to the curb, friends, because we’re about to dive into a bowl of pure comfort that’ll make your taste buds do a happy dance. This isn’t your grandma’s bland puree—it’s a velvety, cheesy dream that transforms humble veggies into a superstar meal.

Ingredients

– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 large head cauliflower, cut into 1-inch florets
– 2 medium Yukon Gold potatoes, peeled and cubed into ½-inch pieces
– 4 cups low-sodium vegetable stock
– 1 cup heavy cream
– 2 cups sharp white cheddar cheese, freshly grated
– 1 teaspoon smoked paprika
– ½ teaspoon freshly grated nutmeg
– Fine sea salt to taste
– Freshly cracked black pepper to taste
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Heat 2 tablespoons of clarified butter in a large Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 60 seconds until aromatic but not browned.
4. Add the cauliflower florets and cubed Yukon Gold potatoes to the pot, stirring to coat in the butter.
5. Pour in 4 cups of low-sodium vegetable stock, ensuring it just covers the vegetables.
6. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer.
7. Cover the pot and simmer for 20 minutes until the vegetables are fork-tender.
8. Carefully transfer the hot mixture in batches to a high-speed blender, filling only halfway to prevent overflow.
9. Blend each batch on high for 90 seconds until completely smooth and velvety.
10. Return all pureed soup to the cleaned Dutch oven over low heat.
11. Stir in 1 cup of heavy cream until fully incorporated.
12. Gradually whisk in 2 cups of freshly grated sharp white cheddar cheese until melted and smooth.
13. Season with 1 teaspoon smoked paprika, ½ teaspoon freshly grated nutmeg, fine sea salt, and freshly cracked black pepper.
14. Simmer for 5 more minutes, stirring constantly, to allow flavors to meld.
15. Ladle the soup into bowls and garnish with 2 tablespoons of finely chopped fresh chives.

Who knew vegetables could be this decadent? The final texture is impossibly smooth with a rich, cheesy backbone that’ll have you questioning all your previous soup life choices. Try serving it in hollowed-out bread bowls for maximum cozy factor, or top with crispy fried shallots for that perfect crunch contrast.

Gourmet Three-Cheese Potato Soup

Daring to dream beyond basic potato soup? This gourmet three-cheese version transforms humble spuds into a velvety, decadent masterpiece that’ll make your taste buds do a happy dance.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 tablespoons clarified butter
• 4 cups rich chicken stock
• 1 cup heavy cream
• ½ cup sharp white cheddar cheese, freshly grated
• ½ cup Gruyère cheese, freshly grated
• ¼ cup Parmigiano-Reggiano cheese, freshly grated
• 2 teaspoons fresh thyme leaves
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground white pepper
• 1 teaspoon fine sea salt
• 4 slices thick-cut applewood smoked bacon, diced
• 2 tablespoons chives, finely chopped

Instructions

1. Place diced bacon in a cold Dutch oven and cook over medium heat until crisp, about 8-10 minutes.
2. Transfer bacon to paper towels using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Add clarified butter to the bacon fat and heat until shimmering.
4. Sauté diced onion until translucent and lightly golden, about 6-8 minutes.
5. Add minced garlic and cook until fragrant, about 45 seconds.
6. Stir in diced potatoes, coating them thoroughly in the fat mixture.
7. Pour in chicken stock and bring to a gentle boil over medium-high heat.
8. Reduce heat to maintain a simmer and cook until potatoes are fork-tender, about 15-18 minutes.
9. Using an immersion blender, partially puree the soup until about half the potatoes remain intact for texture.
10. Stir in heavy cream and heat through without boiling, about 3 minutes.
11. Remove from heat and gradually whisk in all three cheeses until fully melted and incorporated.
12. Season with fresh thyme, smoked paprika, white pepper, and sea salt.
13. Ladle into bowls and garnish with reserved bacon and fresh chives.

You’ll marvel at how the Gruyère adds nutty complexity while the white cheddar provides sharp contrast against the Parmigiano-Reggiano’s salty punch. For maximum indulgence, serve in hollowed sourdough bread bowls that soak up every last drop of this creamy perfection.

Vegetarian Cheesy Potato Corn Chowder

Naturally, when autumn’s chill starts nipping at your nose, nothing satisfies quite like a bowl of this vegetarian cheesy potato corn chowder. It’s basically a warm hug in a bowl, minus the awkward back-patting. This creamy, dreamy concoction will make you forget all about meaty soups—promise.

Ingredients

– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 4 cups vegetable stock
– 2 cups fresh corn kernels
– 1 cup heavy cream
– 1½ cups sharp white cheddar cheese, freshly grated
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Melt 2 tablespoons of clarified butter in a large Dutch oven over medium heat.
2. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, until aromatic but not browned.
4. Add the cubed Yukon Gold potatoes and pour in 4 cups of vegetable stock.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until potatoes are fork-tender.
6. Stir in 2 cups of fresh corn kernels and simmer uncovered for 5 minutes.
7. Pour in 1 cup of heavy cream and heat through for 3 minutes, stirring gently.
8. Gradually whisk in 1½ cups of freshly grated sharp white cheddar cheese until fully melted and incorporated.
9. Season with ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper.
10. Simmer for 2–3 minutes to allow flavors to meld, stirring occasionally.
11. Stir in 2 tablespoons of finely chopped fresh chives just before serving.

Deliciously creamy with tender potato chunks and sweet corn kernels, this chowder boasts a velvety texture that’s rich without being heavy. The sharp cheddar and subtle heat from the cayenne create a beautifully balanced flavor profile. Serve it in hollowed-out sourdough bread bowls for an edible presentation that’s as fun as it is flavorful.

Rich Cheesy Potato Soup with Smoked Ham

Settle in, soup lovers, because we’re about to transform humble spuds and ham into a velvety, soul-warming masterpiece that will make your taste buds do a happy dance. This isn’t just soup; it’s a cozy hug in a bowl, a rich and cheesy escape from the ordinary that’s surprisingly simple to whip up.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups rich chicken stock
• 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 cup heavy cream
• 8 ounces sharp white cheddar cheese, freshly grated
• 4 ounces smoked ham steak, diced into 1/4-inch pieces
• 1/4 cup fresh chives, finely chopped

Instructions

1. Melt the clarified butter in a large Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 6-8 minutes, stirring occasionally, until the onion is translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, just until its aroma is released.
4. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a pale golden roux. Tip: Cooking the raw flour taste out at this stage is crucial for a smooth, non-gummy soup base.
5. Gradually whisk in the rich chicken stock until the mixture is completely smooth and free of lumps.
6. Add the diced Yukon Gold potatoes, dried thyme, and smoked paprika to the pot.
7. Bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer.
8. Cover the pot and simmer for 15-18 minutes, or until the potatoes are fork-tender but not falling apart.
9. Use a potato masher to gently crush about half of the potatoes directly in the pot, creating a naturally thickened, chunky texture. Tip: Mashing some potatoes in the pot eliminates the need for a slurry and gives the soup a rustic, hearty body.
10. Stir in the heavy cream and bring the soup back to a bare simmer, but do not allow it to boil.
11. Remove the pot from the heat and gradually stir in the freshly grated sharp white cheddar cheese until it is fully melted and incorporated.
12. Fold in the diced smoked ham steak and allow it to warm through in the residual heat for 2 minutes. Tip: Adding the ham off the heat prevents it from becoming tough and rubbery.
13. Ladle the soup into bowls and garnish generously with the finely chopped fresh chives.

What you get is a glorious, velvety soup with tender potato chunks and smoky ham in every spoonful. The sharp cheddar provides a tangy backbone that cuts through the richness, while the fresh chives add a necessary pop of color and freshness. For a next-level experience, serve it in a hollowed-out sourdough bread bowl for the ultimate edible vessel.

Zesty Cheesy Potato and Tomato Soup

Ready to banish bland soup forever? This zesty cheesy potato and tomato concoction is basically a warm hug in a bowl, with enough personality to make your taste buds do a happy dance. It’s the culinary equivalent of finding money in last winter’s coat pocket—unexpectedly delightful and deeply satisfying.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 4 cups rich chicken stock
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 1 cup heavy cream
• 2 cups sharp white cheddar cheese, freshly grated
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• Kosher salt and freshly cracked black pepper
• 2 tablespoons unsalted butter
• ¼ cup fresh chives, finely chopped

Instructions

1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 90 seconds.
2. Add 1 large finely diced yellow onion and sauté until translucent and fragrant, approximately 5-7 minutes.
3. Stir in 3 minced garlic cloves and cook for 60 seconds until aromatic but not browned.
4. Add 1.5 pounds of peeled, ½-inch cubed Yukon Gold potatoes to the pot, stirring to coat in the oil and onion mixture.
5. Pour in 4 cups of rich chicken stock and 1 can of hand-crushed San Marzano tomatoes, including their juices.
6. Bring the mixture to a rolling boil over high heat, then immediately reduce to a gentle simmer.
7. Cover and simmer for 20-25 minutes until potatoes are fork-tender but not mushy. Tip: Test potato doneness by piercing with a paring knife—it should slide in with slight resistance.
8. Using an immersion blender, partially puree the soup until about half the potatoes remain chunky for texture contrast.
9. Stir in 1 cup of heavy cream and 2 cups of freshly grated sharp white cheddar cheese until fully melted and incorporated.
10. Whisk in 1 teaspoon of smoked paprika and ½ teaspoon of crushed red pepper flakes.
11. Season with kosher salt and freshly cracked black pepper, starting with 1 teaspoon salt and ½ teaspoon pepper, then adjust.
12. Finish by swirling in 2 tablespoons of unsalted butter until the soup develops a silky sheen. Tip: Adding butter at the end emulsifies the soup for a luxurious mouthfeel.
13. Ladle into bowls and garnish with ¼ cup of finely chopped fresh chives. Tip: For maximum flavor, add chives just before serving to maintain their bright color and sharp bite.

Gloriously creamy with pops of tender potato, this soup balances tangy tomato brightness against rich cheddar depth. The subtle heat from red pepper flakes lingers pleasantly, making each spoonful more compelling than the last. Serve it alongside crusty sourdough for dipping, or get fancy by topping with crispy pancetta crumbles for a salty crunch that plays beautifully against the smooth base.

Conclusion

Nothing warms the soul like a bowl of cheesy potato soup, and with 21 recipes to choose from, you’re sure to find your new favorite. We hope you enjoy making these comforting dishes! Share which recipe you loved in the comments below, and don’t forget to pin this article on Pinterest to save it for later.