Made with simple ingredients, this cheesy potato soup recipe comes together quickly and is like a hug in a bowl. Enjoy a bowl of this comforting homemade soup as is or with your favourite sandwich or salad for one delicious meal.

Bowl of cheese and potato soup next to crackers, green onion and a tea towel.

We love soup around here, and this cheesy potato soup is quickly becoming a favourite.

It’s perfect for what I like to refer to as “soup Sunday.” Every Sunday I like to make a comforting batch of homemade soup. We love soup in our home, especially in the winter months.

This cheese and potato soup is not too thick, but seriously rich, cheesy, and comforting (and great for St. Patrick’s Day).

Enjoy as is or with a grilled cheese or veggie sandwich and you’re on your way to flavour town!

Cheesy Potato Soup Ingredients

Olive oil
Aromatics, like garlic and bay leaves
Veggies, like potato, celery, and carrot
Seasonings, like salt, pepper and cayenne pepper
Veggie broth
Plain Greek yogurt
Cheese

Ingredients for a cheese and potato soup recipe.

How To Make It

Full details are in the recipe card below, but here are the basics:

In a pot, cook some onion, carrots, celery, and garlic in a little olive oil until softened.
Add diced potatoes and the seasoning.
Pour in veggie broth. Bring to a boil, then simmer, cover, and cook. Remove and discard bay leaves.
Once the potato is tender, remove some, place in a bowl and mash. Then pour the mashed potatoes back into the pot and stir to combine.
Stir in Greek yogurt.
Add shredded cheese (in batches) until it’s melted into the soup.

Collage of steps to make a cheesy potato soup recipe.

What Type of Potato Should I Use?

White potato is used in this recipe, but you can use Yukon Gold or Russet instead.

Spoonful of cheese potato soup from a bowl.

How To Make Potato Soup Thicker

This is a gluten-free potato soup. There’s no added flour here, which is often found in potato soups (as a thickener).

However, if you do want to make your soup thicker (and you don’t need it to be gluten free), you could sprinkle in some flour (about 3 to 4 tablespoons) when your onion mixture is cooked. Simply stir in and cook for a couple of minutes. Then proceed with the recipe. Things will thicken as it cooks.

Alternatively, you could add a cornstarch slurry. Mix equal parts cornstarch with cold water, stir into the soup, bring to a simmer and cook until thickened, about 2 minutes. (I like to use 2 tablespoons of each).

Use less broth. Cut back your broth to 3 to 3.5 cups (instead of 4) for a thicker consistency.

It’s important to note, though, that soup will thicken a little as it cools.

Close-up of a bowl of cheese and potato soup.

Garnish Ideas

Shredded cheese
Thinly sliced green onion or minced chives
A dollop of Greek yogurt or sour cream
Sprinkling of chipotle powder or smoked paprika
Homemade croutons
Thinly sliced chili pepper
Drizzle of hot sauce
Crispy bacon, prosciutto or pancetta (if you don’t need this soup to be vegetarian)

Two bowls of cheese & potato soup next to crackers, green onion, hot sauce & cheese.

Tips and Variations

Add cheese in batches and keep the heat low. Don’t add more until it has melted.
Speaking of cheese, choose a mild or medium cheddar over, say, a sharp or old cheddar. Those melt better. A marble cheddar is used in this soup, which also works out great!
Don’t have Greek yogurt? Mix in a little half-and-half or heavy cream instead.
White potato is used here, but Yukon Gold or Russet are other options. You want the potato cut into small cubes (roughly the size of dice) so they cook quickly.
Store-bought low sodium vegetable broth was used, but you can use homemade veggie broth, should you wish.

More Delicious Soup Recipes

If you make this cheesy potato soup recipe, be sure to leave a comment below!