Easy, Creamy, Cheesy!

(and tatery)

Cheese potato casserole was one of favorite meals growing up which sparked the idea to make this soup. My favorite thing about this soup is how silky, velvety, and creamy it is! This soup stands out from the traditional potato soups because it is vegetarian, without the excess fats from bacon. This recipe also uses gold potatoes which are a bit creamier than russet. Not to mention the sharp cheddar cheese that creates a rich savory broth that melts in your mouth!

This one is for the cheese Queens!

Grilled cheese dipped into cheese potato soup with strings of cheese hanging

What are the health benefits?

This cheesy tater soup isn't just comfort food - it's secretly nourishing you with immune-boosting vitamin C and heart-healthy potassium from gold potatoes, and bone-strengthening calcium and muscle-building protein from the sharp cheddar cheese and milk!

Nutrition Facts per 1 cup serving:

Nutrition facts for cheese potato soup, 323 calories per 1 cup — Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Gold Potatoes

Gold potatoes are an excellent source of potassium, which supports heart health and helps regulate blood pressure. They also provide vitamin C, vitamin B6, and resistant starch when cooled, which can benefit gut health and blood sugar control.

Cheese

Cheddar cheese is rich in high-quality protein and calcium, essential for building and maintaining strong bones and muscles. It also contains vitamin B12, which is crucial for nerve function and red blood cell formation.

Milk

Milk provides essential nutrients including high-quality protein for muscle building and repair, plus calcium and vitamin D that work together to support strong bones and teeth. It also contains B vitamins that help with energy metabolism and riboflavin that supports healthy skin and vision.

bowls of cheese potato soup served with roasted asparagus and grilled cheese

What you will need

6-7.5 quart pot
Measuring Spoons
Potato Masher or Immersion Blender
Two 48 oz Storage Containers

How to Make it Step by Step

1. Gather Ingredients

You will lots of cheese Queens! I recommend freshly grated because it melts more easily. You will also need 2 lbs of gold potatoes! You can use russet if you want, but this recipe uses gold to make it creamier.

The aromatic vegetables will include sweet onions, green onions, celery, garlic, cooked into a butter-flour roux that is seasoned with paprika, salt and pepper.

Since this is a vegetarian recipe, it uses veggie broth, but you can substitute chicken broth for more protein if you would like!

The key to making this soup creamy along with a sharp cheddar taste is the variety of dairy that is used. This includes milk (1% or 2%), half and half (or heavy cream), and sour cream (or plain greek yogurt).

Potatoes, shredded cheese, onions, celery, butter, flour, milk ingredients for soup

2. Cook Butter-Flour Roux

Add butter to a soup pot or dutch oven. Add onions, celery, garlic, paprika, salt, and pepper and cook over medium heat until onions are translucent, approximately 5-7 minutes.

Add flour and cook until it turns pasty, around 1 minute.

pot filled with onions, celery, garlic, cooked in butter flour roux

3. Build the Broth

Add potatoes, vegetable broth, and milk. Bring to a boil over high heat, the reduce and simmer on low until potatoes are tender when pierced with a fork, around 20-30 minutes.

soup pot filled with potatoes, vegetable broth, milk, and roux for soup

4. Finishing Touch

Let soup cool for 10-15 minutes, then add half and half, sour cream, and whisk until combined. Add cheese and stir until fully melted (if cheese does not melt, cook on medium heat, stirring constantly, until cheese is fully melted).

Finally, using a masher or immersion blender, mash or blend some of the potatoes for a thicker, creamier soup! Try to leave some chunks left for texture!

dutch oven filled with sharp cheddar for cheese potato soup

5. Serve!

Dish out 1-cup servings and garnish with shredded cheese, chives, and sour cream. If you want the ultimate cheesy experience, dip a grilled cheese sandwich into this Cheesy Tater Soup! Or, for a healthier option, a garden salad provides a hearty touch.

grilled cheese dipped into cheese potato soup garnished with sour cream and scallions

Storage (Because You’ll Want Leftovers)

This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.

For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.