Everyone will love this Creamy Cheesy Potato Soup. It is pure indulgence in every bite and the perfect meal on cool, cold, rainy, or snowy days. This soup is packed with delicious flavors and textures. Nothing warms you up better than a steaming bowl of this delicious soup!
I thought it would be fun to do something different from our normal soup this time. Adding more vegetables to boost the flavors, and since it is fall, pump it up even more with cheese, cream and bacon. Oh yeah, this one is good!
If you want a vegetarian version, you can leave off the bacon. It will still be a wonderful bowl that fills you up and one everyone loves!
To add a touch of heat and direct the flavors towards southwestern, I added some chiles and cumin. You could leave them out and add your favorite herbs to change the cheesy potato soup into something totally different.
I chose to use orange cheddar cheese this time, but if you want the same flavor without the color, use white cheddar or Monterey Jack. You could even use pepper Jack if you like a little extra kick. You will have the same bold cheese flavor and a more neutral base color that enhances the toppings even more!
If you are looking for ways to get your kids to eat their vegetables, this is a meal they will love. Cook the vegetables until soft and then puree them with an immersion blender. With the flavors from the cheese and chiles plus the bacon on top, your kids will never know there are good things for them in the bowl!
I love being able to put everything into one pot and let it cook with just a quick stir every once in a while. If you don’t already have one, you definitely should get a Dutch oven. They will last for many years, are a great investment, and you can pass them down to the next generation of cooks in your family!
I know this Creamy Cheesy Potato Soup will be showing up on our table a lot this autumn and winter until the weather turns warm again.
Have a wonderful weekend and I’ll see you back here for Chocolate Monday next week!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Creamy Cheesy Potato Soup:
- Bacon, onions, carrots, celery, green chiles (such as Hatch brand), chicken or vegetable stock, potatoes, half and half, cheddar or Colby grated cheese, green onions
PRO Tip:
You can leave the soup chunky by using an old-fashioned potato masher to smash some of the potatoes to thicken the soup slightly, or use an immersion blender to puree it until completely smooth.
How to make Creamy Cheesy Potato Soup:
- Cook the bacon until crispy and drain; set aside
- Sauté the onions, carrots, celery, chiles, and cumin
- Add the stock, potatoes, and seasonings
- Cook until tender then puree partially or wholly
- Stir in the cream and most of the cheese to melt
- Serve garnished with a little extra cheese, chiles, green onions, and bacon
PRO Tip:
If you want a more neutral color for your soup, use a white cheddar for all the flavor with none of the orange of regular cheddar, or Pepper Jack for a little more heat.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
Make sure the stock you use is gluten-free, or better yet, use homemade so you know exactly what is in it and that it is safe for your family. Also, choose a gluten-free bacon – many processed meats contain gluten!
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Creamy Cheesy Potato Soup (Gluten-Free)
Everyone will love this Creamy Cheesy Potato Soup. It is pure indulgence in every bite and the perfect meal on cool, cold, rainy, or snowy days. Nothing warms you up better than a steaming bowl of this delicious soup!
Ingredients
- 6 strips gluten-free bacon, chopped
- 2 cups chopped onions (about 3 medium)
- 4 carrots, trimmed and finely chopped
- 3 celery stalks, finely chopped
- about 2 tbsp mild green chopped Hatch chiles, or to taste (plus extra for garnish)
- 1 tsp ground cumin
- 4 cups (908g; 946ml) gluten-free chicken or vegetable stock
- 1 extra-large or 2 medium (about 3 cups; 710ml) Russet potatoes, peeled and diced
- 1 tsp kosher or fine sea salt
- 1 tsp dried thyme leaves
- 1/2 cup (113g) half and half
- About 16 oz (4 cups; 452g) sharp cheddar, white cheddar, or Pepper Jack, grated, divided
- Finely chopped Italian parsley, green onions, or chives, for garnish
Instructions
1. In a large Dutch oven, cook the bacon over medium heat until crispy. Use a slotted spoon to transfer it to a plate covered with paper towels.
2. Remove all but 3 tbsp of the bacon fat, then add the onions, carrots, celery, green chiles, and cumin to the pot. Cook, stirring often, until the vegetables are softened, about 10 minutes. Add the stock and bring to a boil over medium-high heat. Add the potatoes, salt, and thyme. Reduce the heat to medium and cook at a low boil until the potatoes are tender, about 15 minutes.
3. You can leave the soup chunky or use an immersion blender to puree it. Reduce the heat to low and stir in the cream and most of the cheese. Cook, stirring often, until melted, about 5 minutes. Taste and adjust the seasonings with salt and pepper.
4. Ladle the soup into warmed bowls and garnish with the chopped chiles, remaining cheese, green onions, parsley, and crisp bacon. Serve immediately.
Recipe found at www.theheritagecook.com
Notes
Make sure the stock you use is gluten-free, or better yet, use homemade so you know exactly what is in it and that it is safe for your family. Also, choose a gluten-free bacon – many processed meats contain gluten!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 627Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 148mgSodium: 1329mgCarbohydrates: 27gFiber: 4gSugar: 6gProtein: 40g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
If you love this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!
This recipe is part of Food Network’s weekly Comfort Food Fest celebration. See the links below for this week’s inspiring recipes!
The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free) (You are here)
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Jan 2016. The article was updated in 2025.
April
Potato soup is one of my favorite comfort foods. I’m loving the blue bowl you served it in too.
Jane Bonacci
It is one of mine too April. I bought a set of these bowls a few years ago as props – the blue is so beautiful and really sets off a lot of the foods I photograph.