My cheesy potato soup is hearty, comforting, and has a delightful creamy texture with the perfect amount of chunkiness to it! It’s easy to make with just 6 ingredients plus toppings, is made all in one pot, and is done in under an hour. I use cream of chicken soup as a shortcut to make this cheddar cheese potato soup even easier without the need for butter, flour, or heavy cream.

For more comforting winter recipes, try my white chicken chili made with cream cheese to make it extra creamy, my white bean soup recipe with canned beans, or my easy chicken tortilla soup.

Cheesy potato soup is the perfect recipe for that time of the year when it starts to get chilly outside. It is pure comfort food and is so hearty and satisfying!

My husband, Ben, is always happy when he smells this cheddar cheese potato soup simmering on the stovetop. Since the recipe yields about 8 servings, he loves eating the leftovers for days, loaded up with all of his favorite toppings, of course!

Cream of chicken soup is my shortcut here. I used to make this soup the long way with heavy cream or butter and flour, and it took more time and a lot more ingredients to get the texture right. With one can of cream of chicken, it’s faster and the soup comes out thick every time.

Cheddar cheese potato soup ingredients

• Potatoes – Russet potatoes are my go-to for this recipe because of their tender, fluffy texture. I prefer to peel them first.
• Chicken stock – Adds so much more flavor than water.
• Cream of chicken soup – My secret ingredient that makes this soup recipe so easy. It adds creaminess, body, and savory flavor.
• Sour cream – Adds richness and tang to balance out the taste of the cheese and potatoes.
• Shredded cheddar cheese – Melts into the soup to give it a delightful texture and cheesy taste.
• Seasonings – I use McCormick Garlic and Herb, Black Pepper, and Sea Salt All Purpose Seasoning so one jar does all the work. If you don’t have it, garlic powder and onion powder with a pinch of salt and pepper get you close. Start small and taste as you go.
• Bacon bits – These smoky, salty bits add a delightful crunch and taste to the recipe. Store-bought bacon bits or crumbled bacon both work. I make bacon in the oven when I want real bacon on top.
• Green onions – Added on top, green onions bring a fresh bite and beautiful pop of color into this soup.

How to make cheesy potato soup

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

1. Add the potatoes, seasoning, and chicken stock to a large pot. Bring to a boil, then simmer until the potatoes are tender.
2. Remove about 2 cups of potatoes and set aside. Then, mash or blend the remaining potatoes and stock until creamy, leaving a few small pieces for texture. Add the reserved potatoes back in.
3. Stir in the cream of chicken soup, cook for about 5 minutes, then stir in the sour cream.
4. Reduce the heat to low, then add in handfuls of cheddar cheese, stirring each time to melt.
5. Divide the potato and cheese soup into bowls, then top with bacon bits, green onions, and more cheddar cheese. Serve and enjoy!

Recipe tips

• Dice the potatoes into evenly sized pieces. This ensures they cook evenly without turning mushy.
• Don’t overblend the potatoes. Cook them until they’re very tender, then mash or blend just until it’s creamy. Too much blending turns the soup gluey, and the 2 cups you set aside give you all the chunks you need.
• I use freshly shredded cheese instead of pre-shredded. It tastes and melts so much better.
• Keep the heat on low once the cream of chicken and sour cream go in, and add the cheese a handful at a time. That’s what keeps it smooth instead of grainy.
• For a thinner soup, add in a little bit of chicken stock until you reach your desired consistency.
• If the soup is too thick, stir in more chicken stock a little at a time. If it’s too thin, mash a few more of the potato chunks right in the pot. That thickens it up fast without adding anything else.

Variations

• To switch up the flavor, you can swap the cream of chicken with another condensed soup like cream of cheddar, cream of mushroom, or even cream of celery. 
• If you don’t have bacon bits or bacon on hand, pancetta or diced ham will add a similar texture and saltiness to this cheesy potato soup recipe.
• You can use a different type of cheese if preferred. Sharp cheddar is my go-to, but Monterey Jack, Colby Jack, or white cheddar would work just fine too!

What to serve with cheesy potato soup

I absolutely love serving this cheesy soup potato recipe with anything I can dunk into it. My kids’ favorite is an air fryer grilled cheese sandwich while I love using either my easy biscuit recipe or garlic cheese bread depending on my mood for cooking.

I also usually put a nice broccoli crunch salad next to it because who doesn’t love that broccoli and cheese combo together?!

Cheesy potato soup FAQs

What are the best potatoes to use for potato and cheese soup?

Russet potatoes are my favorite to use for this recipe because they break down well and form a naturally creamy soup. Yukon Gold also have a great texture and work well!

Why did my potato soup turn out gummy?

Potato soup can turn gummy if you over-blend or over-mash the potatoes. Make sure to work gently and keep some chunks for the best overall texture.

Why is it grainy?

The heat was too high when the cheese went in. Once the cream of chicken and sour cream are in, keep the burner on low and add the cheese a handful at a time. Shredding your own cheese from a block helps too, since bagged cheese has a coating that keeps it from melting smooth.

Can I make cheesy potato soup in a slow cooker?

Yes! Cook the potatoes, chicken stock, and seasoning on low for about 5 hours, until the potatoes are very tender. Scoop out about 2 cups of potatoes, mash the rest right in the crock, and stir the 2 cups back in. Then stir in the cream of chicken soup and sour cream and let it heat through, for about another hour. Add the cheese a handful at a time right before serving.

Can I make this soup ahead of time?

Yes! Make it up to a day ahead and keep it covered in the fridge. It gets thicker as it sits, so warm it on the stove over low heat with a splash of chicken stock and stir until it’s hot.

How should I store leftovers?

Stored in an airtight container, leftover potato soup will last for up to 4 days in the refrigerator. I don’t recommend freezing this recipe because the texture will change once thawed.

How do I reheat leftovers?

My favorite way to reheat this soup is on the stovetop! Stir occasionally until warmed through, but don’t let it boil. Add a splash of broth if needed to loosen up the texture.

More easy potato dinners

• 5-ingredient hamburger potato casserole
• Instant Pot scalloped potatoes and ham
• Mississippi pot roast with potatoes and carrots
• Old fashioned beef barley soup with potatoes
• Best ever twice baked potatoes