This potato soup is creamy, cheesy and full of cozy flavor. Tender potatoes, fresh herbs, melty cheddar and a classic veggie base simmer together into one hearty, satisfying bowl that is perfect for chilly nights.
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The backstory.
There is something about homemade potato soup simmering on the stove that instantly makes a house feel warmer. I started making this recipe years ago after one too many disappointing canned soups that somehow tasted both bland and salty at the same time. This version is creamy, cheesy and meatless, with plenty of room to make it your own.
xoxo Kori
It's a must-make.
This creamy potato soup recipe earns a spot in the dinner rotation fast:
- Creamy without being heavy. Half and half or oat milk keeps it silky while the potato flavor shines.
- Loaded with flavor. Fresh herbs, sharp cheddar and a classic veggie base give it that homemade taste.
- Flexible. Keep it vegetarian, make it vegan or turn it into a loaded potato soup.
- Wholesome comfort food. Packed with vegetables and hearty potatoes, it is satisfying and nourishing.
Soup season comes and goes, but I could eat this year-round.
Let’s talk texture and flavor.
This cheese and potato soup is creamy and velvety, with blended potatoes forming a rich, hearty base and cheddar melting in for a smooth, cheesy finish. The carrots, celery and onion add a little sweetness and savory depth, while fresh thyme and parsley brighten every spoonful.
What you'll need.
Here is what you need to make this easy potato soup recipe with cheese:
- Butter – for sautéing the vegetables. Vegan butter works too.
- Onion, carrots and celery – the classic soup base.
- Potatoes – the heart of the soup. Peel them or leave the skins on.
- Vegetable broth – creates the savory base.
- Fresh parsley and thyme – add fresh, cozy flavor.
- Salt and black pepper – to season.
- Half and half or oat milk – makes the soup creamy and smooth.
- Sharp cheddar cheese – the key to cheesy potato soup. Shred it yourself for the smoothest melt.
- Chives or green onion – optional, for garnish.
For exact ingredient quantities, please see the recipe card below!
Love a cozy bowl? Try my creamy Vegan Potato Leek Soup or my hearty Wild Rice and Mushroom Soup.
Customize it your way.
This creamy potato soup is easy to tweak depending on your mood:
- Switch the cheese – try smoked gouda or pepper jack.
- Keep it chunky – blend only part of the soup for more texture.
- More veggies – stir in corn or small broccoli florets.
- Add some heat – a pinch of red pepper flakes, cayenne or a few dashes of hot sauce.
- Extra toppings – pile on shredded cheese, green onions or crunchy croutons.
Flexible dietary swaps.
Easy swaps for different diets:
- Vegan – use vegan butter, creamy oat milk and plant-based cheddar.
- Dairy-free – swap the half and half for unsweetened creamy oat milk and use dairy-free cheese.
- Gluten-free – it is naturally gluten-free as written. Just double-check packaged ingredients.
- Lower sodium – use reduced-sodium broth and season at the end.
How to make creamy cheese potato soup.
This soup comes together in a few simple steps:
Sauté
Cook the onion, carrots and celery in butter until soft and fragrant.
Simmer
Add the potatoes, broth, herbs, salt and pepper and simmer until the potatoes are very tender.
Blend
Blend the soup until it is silky smooth or still a little chunky, your choice.
Finish
Stir in the warmed half and half and the cheddar until creamy and melted, then season to taste.
How to serve it.
Serve it hot and loaded with your favorite toppings:
- Top with extra shredded cheese, chives or green onions.
- Add a dollop of sour cream.
- Serve with crusty bread, garlic toast or a grilled cheese sandwich.
- Pair with a crisp green salad for an easy dinner.
- Pack leftovers in a thermos for a cozy lunch.
- Make it flex – stir in crumbled bacon, diced ham or shredded rotisserie chicken for a loaded potato soup.
Kori's tips.
- Warm the half and half first. Cold dairy can curdle in hot soup.
- Shred your own cheese. It melts smoother than pre-shredded.
- Leave a few potato chunks if you like a heartier soup.
- Taste before serving. Potatoes soak up seasoning, so you may need more salt and pepper.
- Let it rest a few minutes. It thickens slightly as it sits.
FAQs
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat it gently over low heat, stirring often, or microwave it covered in 30-second bursts.
Yes. Cool it completely, then freeze it in an airtight container or freezer bag for up to 3 months. The texture may be a little grainy after thawing, so whisk it well as it reheats.
Mix 1 tablespoon each of cornstarch and cold water, then stir it into the simmering soup a little at a time until it reaches the thickness you like.
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Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂
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Easy Potato Soup Recipe with Cheese
Ingredients
- 3 tablespoons butter (or vegan butter)
- ¾ cup celery (chopped)
- ¾ cup carrots (chopped)
- ¾ cup onion (chopped)
- 1½ pounds potatoes (chopped, peeled or unpeeled)
- 3 cups vegetable broth
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
- 1½ cups half and half or creamy oat milk
- 8 ounces sharp cheddar cheese (freshly shredded, or plant-based cheddar)
- ¼ cup chives or green onion (chopped, optional)
Instructions
- Melt the butter in a large soup pot over medium-high heat. Add the onion, celery and carrots and sauté until soft, about 7 to 8 minutes.
- Add the potatoes, vegetable broth, parsley, thyme, salt and pepper. Cover and bring to a boil, then reduce the heat to low and simmer until the potatoes are very soft, about 30 minutes.
- Blend with an immersion blender (or in a regular blender, about 2 cups at a time) until it reaches your favorite consistency.
- Warm the half and half or oat milk in a microwave-safe bowl for 1 minute at 50% power. Stir it into the soup along with the cheddar and chives, if using, until the cheese melts. Season with salt and pepper to taste.
Kori's Tips
Nutrition
© 2026 Flexitarian Eats
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