Our Cheesy Potato Soup is insanely delicious, pretty much comfort food in a bowl. With a couple of types of cheeses and a punch of dried herbs, there is so much flavor in each bite. Better yet it’s ready to go in under an hour and is easy for any cook to master with perfection.
When the cold winter months come around, this Cheesy Potato Soup is what my family requests over and over. It’s one of the comforting soups that you don’t even have to simmer all day on the stove, it’s cheesy and rich in under an hour.
It’s layered with flavor between the dried herbs, vegetables, and broth for a great bite every time. We even have a Slow Cooker version if you prefer not to have to cook stovetop. That way you can truly have hands-free cooking.
If you want to try some more of our comforting dinner recipes, we recommend our Million Dollar Tortellini Bake and Crack Chicken and Orzo Soup.
Why You’ll Love this Recipe
- 35-minute one-pot soup recipe: In less than an hour anyone can have this insanely delicious soup on the table. Plus it only uses one pot making clean up a breeze.
- Creamy and comforting cheesy potato soup: No matter the time of year, this soup is the kind of comfort food everyone loves.
- Easy affordable recipe: All of the ingredients are affordable and easy to find at the store.
Ingredients
- Red potatoes: The potato base of the soup, they’re rich and creamy. We dice them up for tender potato bits in every bite.
- Bacon: Adds a smoky flavor and nice crunch.
- Diced ham: Gives a saltiness and richness to the broth.
- All-purpose flour: Helps to thicken the soup to the right consistency.
- Velveeta: The cheese responsible for making this extra cheesy and extra creamy.
- Cheddar Jack or Cheddar Gruyere: Gives a nice extra boost of cheesy flavor. Use your favorite cheddar here.
- Whole milk: Adds a creaminess to the roux and broth.
- Chicken broth: Gives that comforting broth flavor we all love.
- Cream of chicken soup: Condensed soup that has concentrated chicken flavor that flavors the soup so nicely.
- Sour cream: Adds another layer of creaminess with each spoonful.
- Dried rosemary, sage, and thyme: The combination of dried herbs we love to flavor the base with.
- Garlic powder: Gives a hint of garlic sweetness.
- Smoked paprika: Adds a rich smokiness that’s infused in the broth.
- Onion powder: Adds hints of onion in every bite.
- Potato slayer seasoning: The unique seasoning blend we love to add. If you can’t find potato slayer seasoning, use 3/4 teaspoon dried dill, 1 tablespoon tomato bouillon, and 1/2 teaspoon red pepper flakes in its place!
How to Make Cheesy Potato Soup
- Boil potato’s separately until fork tender in heavily salted water.
2. In a separate pot (at least 7qts), cook ham for a couple min then remove, then cook diced bacon on medium heat and remove once cooked through.
3. Add flour and whisk to create a roux.
4. Add seasonings and stir into roux (I got ahead of myself and did not do this).
5. Slowly add milk and broth. Then cream of chicken and sour cream.
6. Stir in shredded cheese a handful at a time then add Velveeta.
7. Once Velveeta is melted you can add potatoes, ham, and bacon.
8. Turn heat all the way to low and cook for about 10-15 min stirring frequently. Enjoy!
Expert Tips
- Be sure to boil the potatoes separately. This guarantees they are cooked perfectly and don’t become too mushy in the soup.
- Use the bacon fat as the base for the roux. This infuses the whole recipe with smoky, salty delicious bacon flavor.
- If your soup is too thin, you can make a slurry of equal parts cornstarch and water and stir it into the hot soup. Allow to simmer until just thickened to the correct consistency.
- Make your own Potato Slayer Seasoning. If it’s difficult to find potato slayer seasoning, use 3/4 teaspoon dried dill, 1 tablespoon tomato bouillon, and 1/2 teaspoon red pepper flakes.
- Make the same soup in the slow cooker. We have a recipe for that too, try our Slow Cooker Potato Soup for ease on busy weekday.
Storage
Store any leftover potato soup in an airtight container in the fridge for up to 4 days. Reheat the soup on the stove until warmed through or in the microwave for a couple of minutes.
You can also freeze the soup for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
- What is the best cheese to melt in soup?
A soft melting cheese with a higher moisture content, like shredded cheddar, mozzarella, fontina, or even Velveeta.
- Do you need to cook potatoes to before putting them in soup?
We prefer to cook them first so you have more control over their tenderness. You can also cook them in the broth but this may alter the texture of the soup.
- Why isn’t my potato soup creamy?
Try adding more roux (flour and butter paste) if you think this is because the broth is too thin. Also add more milk if the soup is too thick and you need to thin. More cheese can also help with creaminess too.
- Does evaporated milk thicken soup?
If can thicken soup slightly since it has less water content than regular milk.
More Easy Soup Recipes
- Slow Cooker Cheesy Potato Soup
- Easy Taco Soup
- Marry Me Chicken and Potato Soup
- Ham and Cheddar Chower

Cheesy Potato Soup
Ingredients
- 5 lbs red potatoes
- 1 lb bacon
- 1/2 lb diced ham
- 1/2 cup flour for roux
- 16 oz Velvetta
- 16 oz cheese (cheddar jack or cheddar gruyere)
- 4 cups milk
- 32 oz reduced sodium chicken broth
- 1 can cream of chicken soup (with herbs)
- 1 cup sour cream
- 3/4 tsp Dried rosemary
- 3/4 tsp Dried sage
- 3/4 tsp Dried thyme
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 1.5 tsp onion powder
- salt to taste
- 2 tsp black pepper
- 2 tbsp potato slayer seasoning
Instructions
- Boil potato’s separately until fork tender in heavily salted water.
- In a separate pot(at least 7qts) Cook ham for a couple min then remove, then cook diced bacon on medium heat and remove once cooked through.
- Add flour and whisk to create a roux.
- Add seasonings and stir into roux (I got ahead of myself and did not do this).
- Slowly add milk and broth. Then cream of chicken and sour cream.
- Stir in shredded cheese a handful at a time then add Velveeta.
- Once Velveeta is melted you can add potatoes, ham, and bacon.
- Turn heat all the way to low and cook for about 10-15 min stirring frequently. Enjoy!
Video
Notes
If you can’t find potato slayer seasoning, use 3/4 tsp dried dill, 1 tbsp tomato bouillon, and 1/2 tsp red pepper flakes in its place!Storage:
Store any leftover potato soup in an airtight container in the fridge for up to 4 days. Reheat the soup on the stove until warmed through or in the microwave for a couple of minutes. You can also freeze the soup for up to 2 months. Thaw in the fridge overnight before reheating. Tips:
- Be sure to boil the potatoes separately. This guarantees they are cooked perfectly and don't become too mushy in the soup.
- Use the bacon fat as the base for the roux. This infuses the whole recipe with smoky, salty delicious bacon flavor.
- If your soup is too thin, you can make a slurry of equal parts cornstarch and water and stir it into the hot soup. Allow to simmer until just thickened to the correct consistency.
- Make your own Potato Slayer Seasoning. If it's difficult to find potato slayer seasoning, use 3/4 teaspoon dried dill, 1 tablespoon tomato bouillon, and 1/2 teaspoon red pepper flakes.
- Make the same soup in the slow cooker. We have a recipe for that too, try our Slow Cooker Potato Soup for ease on busy weekday.
No broth in the list and it says one cup of milk.
Corrected, thanks!
It say sour cream twice. Is this a mistake?
Mistake, I’ll correct it. Thanks!
It’s really good! I did add a finely diced onion after I removed the bacon, before the flour. Allowed to soften and turn translucent before adding flour. It’s really a good recipe.
So glad you enjoyed it!
What if I wanted to cook this in the crockpot? How should I adjust the cooking and the chronological way also
I have a slow cooker recipe as well. Just search potato and both should come up!
I make a potato soup that also includes celery, carrots and onion in it. In my recipe I sauté those in butter by themselves. If I were to incorporate those vegetables in do you think I could do it the same way with this recipe? Just cook them and then put them in at the same time I add the potatoes? Your recipe looks delicious and I’m gonna try to blend yours and mine lol.
Yes, that should be fine!
had to made this for myself and let me tell you this was absolutely boom 💥 !!!
Love it! 🙌
Being Cheese based, any idea how well it freezes/thaws? I would like to freeze in portions for meals later. Has this been done? I know many cheese based items thaw and have a bad/gritty consistency. So just trying to Guage this one before I mess it up! Lol
It was super yummy, despite the bit of burned bacon…haha!
I haven’t tried it, that would be my fear as well.
Its been my experience that if you intend to freeze a cheesy thing like this soup or cheezy dips for later consumption follow these steps. 1st make sure it is cooled to room temp this will help prevent bacteria from growing (never put warm or hot foods in the refrigerator or freezer with out allowing the steam to escape so always vent). I like to refrigerate over night them move to freezer next day. 2) When going to reheat from frozen, dont do it, thaw it 24hrs in the refrigerator first at least 24hrs. 3) the best method i find to reheat anything like this is steam like a steamer in a restaurant if you dont have one you can do the simmer in a doubled ziploc bag. If you freeze the soup or dip in the zip lock bag it makes this method easier. Get a 8 to 12 qt pan filled about half way with hot water place on stove on low heat untill its start to simmer ( tiny little bubbles will start forming) but not boiling. Place sealed and doubled up ziploc bag into simmering water for 10 to 20 min being sure to leave the zip up out of the water (also a side note the ziplock freezer bags hold up alot better as they are thicker) heat soups till it reachs 165°F and enjoy
I do it with my cheese soup all the time just thaw completely and then reheat
You said 1/2 cup of flour in the video but you listed 1/4 which is it?
1/2, corrected it!
Looks great. Will be trying this soon
Thanks!
Will get it corrected, thanks!
What is potato slayer? I’ve never heard of it.
It’s the name of a seasoning from “Fire and Smoke Society” brand. I get it at Walmart.
How much of the potatoe slayer and when do you add it? It’s not on the recipe
2 Tbsp, I need to fix it. Thanks
It’s good but there is no way you got yours to thicken on 1/2 cup of flour. I had to use 2 cups. This has to be a mistake.
No, made it again today with 1/2 cup…. Try adding your milk more slowly for the first couple cups.
You sure you letting your roux cook as well Trey? You must let that flour taste cook out.
Mine thickened almost too much! I added the milk slowly first then gradually added the broth after I was starting to thickened. My soup was so thick, I added extra liquid to thin it out a little. So strange that ours were so different!
I would like to have this to it sounds good
What would be portions for 4 servings instead of 10?