Cheesy Potato Soup

By Becky Hardin

Updated Aug 3, 2026

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Thick, hearty, and irresistibly cheesy, this Cheesy Potato Soup is the ultimate comfort food for chilly days. Potatoes, vegetables, fennel, and a jalapeño are sautéed to create layers of rich, savory flavor before being simmered in a creamy blend of broth, milk, and seasonings. I finish it all off with two kinds of cheese for a satisfying soup that’s thick enough to enjoy as a meal and comes together in under an hour.

Cheesy Potato Soup

There’s just something about a veggie-filled soup that’s loaded with cheese that gets me every time. Thick, hearty, and comforting, this soup is my go-to when the weather turns cold.

This easy recipe comes together with fresh vegetables, Yukon Gold potatoes, vegetable broth, and milk for a rich, creamy, and savory soup. The combination of sharp cheddar and Gruyère cheeses means every spoonful has a bold, melty flavor and the perfect cheesy finish.

Tips for Beginners

• Use sharp cheddar and freshly shredded cheese. I find sharp cheddar creates the best flavor, and I like to mix in a bit of Gruyere or Swiss cheese, too. Freshly shredded cheese will melt the best, lending a creamier texture.
• If you want to use a slow cooker. Make this crockpot potato soup recipe.
• If you want to use a pressure cooker. Make this potato soup in an Instant Pot.
• For an even thicker soup. Let the soup simmer uncovered for an extra 10–15 minutes after the potatoes are tender. As it cooks, some of the liquid will evaporate and the potatoes will continue to break down, creating an even thicker, creamier texture.

Recipe Card

Cheesy Potato Soup Recipe

Difficulty: Easy

4.72 from 21 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 6

Author: Becky Hardin

Print Rate Pin

This cheesy soup is the definition of comfort food! Lots of potatoes, veggies, and cheese will fill you right up.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 2 tbsp olive oil
• ▢ 1 tbsp butter
• ▢ 1 cup diced carrots
• ▢ ½ cup diced yellow onion
• ▢ ½ cup diced green peppers
• ▢ ½ cup diced sweet bell peppers
• ▢ ½ cup diced fennel
• ▢ 1 medium diced jalapeño pepper optional
• ▢ 2 tbsp all-purpose flour
• ▢ 6 cups unsalted chicken broth or vegetable broth
• ▢ 2 cups Yukon Gold potatoes peeled and diced
• ▢ ½ tsp kosher salt
• ▢ ¼ tsp ground white or black pepper
• ▢ ⅛ tsp freshly grated nutmeg
• ▢ 1 cup milk
• ▢ 1 cup sharp cheddar 4 oz., freshly grated
• ▢ ½ cup Gruyère or Swiss cheese 2 oz., freshly grated

Video

Instructions 

• In a large Dutch oven, heat oil and butter over medium heat.
  2 tbsp olive oil, 1 tbsp butter
• Add carrots, onion, green peppers, bell peppers, fennel, and jalapeno pepper, and cook for 5-7 minutes, or until tender and fragrant.
  1 cup diced carrots, ½ cup diced yellow onion, ½ cup diced green peppers, ½ cup diced sweet bell peppers, ½ cup diced fennel, 1 medium diced jalapeño pepper
• Sprinkle flour over the vegetables and stir. Cook another 30 seconds, while stirring.
  2 tbsp all-purpose flour
• Add the chicken broth and potatoes; stir well.
  6 cups unsalted chicken broth, 2 cups Yukon Gold potatoes
• Bring the soup to a boil, and reduce heat to medium-low.
• Simmer the soup, uncovered, for 15 minutes or until the potatoes are tender.
• Reduce heat to low, add salt, ground pepper, nutmeg, and milk. Stirring often, cook an additional 5 minutes.
  ½ tsp kosher salt, ¼ tsp ground white or black pepper, ⅛ tsp freshly grated nutmeg, 1 cup milk
• Add shredded cheese and stir until it melts. Serve and enjoy!
  1 cup sharp cheddar, ½ cup Gruyère or Swiss cheese

Serving: 1bowlCalories: 301kcalCarbohydrates: 12gProtein: 20gFat: 19gSaturated Fat: 8gCholesterol: 57mgSodium: 944mgPotassium: 417mgFiber: 1gSugar: 5gVitamin A: 4410IUVitamin C: 30.9mgCalcium: 272mgIron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Cheesy Potato Soup Step by Step

Cook the veggies: Heat 2 tbsp of olive oil and 1 tbsp of butter in a large Dutch oven over medium heat. Add 1 cup diced carrots,  ½ cup onion, ½ cup green peppers,  ½ cup bell peppers,  ½ cup fennel, and 1 jalapeno pepper. Cook for 5-7 minutes, or until the vegetables are tender and fragrant.

Add flour: Sprinkle 2 tbsp of flour over the vegetables and stir. Cook another 30 seconds while stirring.

Add the broth and potatoes: Add 6 cups of chicken broth and 2 cups of potatoes and stir well.

Bring the soup to a boil, and then reduce the heat to medium-low. Simmer, uncovered, for 15 minutes or until the potatoes are tender.

Lower heat and add seasonings: Reduce the heat to low and stir in ½ tsp salt, ¼ tsp ground pepper, ⅛ tsp freshly grated nutmeg, and 1 cup milk. Stirring often, cook the soup for an additional 5 minutes.

Add the cheese and serve: Add 1 cup sharp shredded cheddar cheese and ½ cup Gruyère or Swiss cheese and stir until it melts. Enjoy!

How to Store

Store leftover potato soup in an airtight container and keep in the refrigerator up to 3 days.

Reheat

Reheat by warming on the stove.

Freeze

Pour cooled soup into freeze-safe containers and freeze up to 3 months. Thaw in the refrigerator before reheating.

Serving Suggestions

I like to pair this cheesy potato soup with a thick, crusty skillet bread, a savory rosemary focaccia, or, to add more cheesiness, I’ll make cheddar bay biscuits. Serve this hearty, comforting soup on a cold fall or winter day for a meal that warms you from the inside out. It’s just as satisfying for lunch as it is for dinner, and one pot easily feeds my family of four with enough leftovers to enjoy again the next day.

More Potato Soups To Try

• This Ham and Potato Soup features cubes of ham, hearty potatoes, and veggies in a creamy soup base.
• I love how this Hashbrown Potato Soup turns out creamy and cheesy, and comes together in minutes.
• In this Loaded Baked Potato Soup, I add bacon, potatoes, cheese, sour cream, and so much more for a true bowl of comfort.

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