Easy Cheesy Potato Soup

Okay, so picture this: it’s Tuesday, you’ve probably got mismatched socks on, maybe a stray noodle stuck to your hair from yesterday’s culinary adventure (or disaster, let’s be real). The kids are asking “what’s for dinner?” for the millionth time, and your significant other is eyeing the takeout menu with dangerous intent. This is where Easy Cheesy Potato Soup swoops in like a superhero in a stained apron. It’s warm, it’s comforting, it’s basically a hug in a bowl, and it tells everyone, “Yes, I *did* cook tonight, and no, it wasn’t a frozen pizza!” Trust me, this isn’t just soup; it’s a declaration of victory over the weeknight dinner dilemma, and it tastes like pure, unadulterated comfort.

My husband, bless his heart, is usually a meat-and-potatoes kind of guy, emphasis on the *meat*. So the first time I made this soup, he gave me “the look”—you know, the one that says, “Where’s the protein, woman?” I told him the cheese counted, and then I dared him to try just one spoonful. Five minutes later, he was scraping the bottom of his bowl, proclaiming it “surprisingly hearty.” The kids, on the other hand, just thought it was magic, because it was yellow and creamy and didn’t have any visible green bits. My youngest actually tried to drink it straight from the bowl, which, adorable as it was, ended with a potato-cheese mustache and a trail of dripped soup across my freshly (five minutes ago) mopped kitchen floor. Good times.

Time-Saving Hacks

– For a quick start, grab a bag of frozen diced potatoes and pre-chopped onions from the grocery store. Nobody needs to know you didn’t cry over onions tonight.
– Cook everything in one big, glorious pot. Sauté, simmer, melt – it all happens in the same place. Less washing up means more time for important things, like scrolling through dog videos.
– My sneaky “cheat” when I’m really in a rush? Store-bought chicken broth instead of homemade. And yes, sometimes I buy pre-shredded cheese. Judge me not, for time is precious.

Kitchen Confessions

– I once got so distracted by a particularly compelling Instagram reel that I scorched the bottom of the pot. The entire batch tasted faintly of “regret and burnt potato.” We still ate it. Mostly.
– My toddler, upon seeing the consistency of this soup, declared it “spicy applesauce” and refused to eat it for a solid week. It took a lot of bacon bits to convince him otherwise.
– The messy part I secretly skip? Perfectly mashing every single potato. A few chunky bits just add “rustic charm,” right? It’s not laziness, it’s *texture*.

What to Serve It With

Honestly? A big, crusty piece of bread for dipping is all you really need. Maybe a simple side salad if you’re feeling ambitious and want to pretend you’re getting some greens. And for the ultimate indulgence, don’t forget the bacon bits and a sprinkle of fresh chives!

✔Tips & Mistakes

Always use good quality cheese – it makes all the difference! Don’t walk away from the stove when the cheese is melting, stir constantly to avoid clumping or burning. If your soup gets too thick, a splash of milk or broth can thin it out. If it’s too thin, a quick cornstarch slurry can save the day. And for the love of all that is holy, taste as you go! Nothing worse than bland soup. Or oversalted soup. Actually, oversalted soup is probably worse.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.

Frequently Asked Questions

Easy Cheesy Potato Soup

This creamy potato soup is loaded with cheese and perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Calories 120 kcal

Ingredients

  

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Main Ingredients

• 3.5 cups diced potatoes Use Yukon Gold or Russet for best flavor.
• 1 small onion chopped onion Finely dice for a smoother soup.
• 4 cups chicken broth Use low-sodium broth for less sodium.
• 2 cups shredded cheddar cheese Feel free to mix in some Monterey Jack.
• 1 cup heavy cream For a richer flavor, use half-and-half.
• 2 tablespoons butter Unsalted butter is recommended.
• 1 teaspoon garlic powder
• 1 teaspoon salt Adjust to taste.
• 0.5 teaspoon black pepper Add more for a spicier kick.

Instructions

 

Preparation Steps

• Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the diced potatoes. Pour in the chicken broth and bring to a boil.
• Reduce heat and simmer for 25 minutes, or until the potatoes are fork-tender.
• Mash a few of the potatoes directly in the pot for a creamier base.
• Stir in the heavy cream, then add the shredded cheese, garlic powder, salt, and black pepper.
• Cook on low for an additional 5 minutes, stirring until the cheese is melted and smooth.

Notes

For added flavor, top with crispy bacon, fresh chives, or a dollop of sour cream.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

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