This Cheesy Potato Soup has been my ultimate comfort bowl for chilly afternoons and rushed weeknights. I first developed this version during a busy winter when I needed something fast, satisfying, and pantry-friendly. The combination of tender russet potato chunks suspended in a creamy, cheesy broth felt like wrapping my hands around a warm blanket. It is thick enough to be hearty but still spoonable, with melted sharp cheddar that gives every bite a bright, savory snap.

I discovered the balance for this soup after a few iterations: partially pureeing the potatoes to create body without losing all texture, and finishing with half-and-half rather than heavy cream to keep it luxurious without being overly rich. The Worcestershire sauce and Parmesan add subtle umami layers so the cheese never tastes one-note. This bowl has become a weeknight staple at my house and a welcome dish to bring to potlucks because it travels well and pleases both kids and adults.

Ingredients

• Russet potatoes: 2 pounds, peeled and cut into 1/2-inch cubes. Choose firm, starchy russets for the best breakup and creamy mouthfeel; they break down slightly while still holding chunks.
• Low-sodium chicken broth: 4 cups. Low-sodium allows you to control final seasoning; vegetable broth works if you prefer a vegetarian option.
• Worcestershire sauce: 1 teaspoon. Adds a subtle umami backbone; use a gluten-free brand if needed.
• Garlic powder: 1 teaspoon and onion powder: 1/2 teaspoon. These dried aromatics give quick, even flavor without sweating fresh aromatics.
• Salt and pepper: 1 teaspoon salt to start, plus freshly ground black pepper to taste. Adjust at the end because cheese adds saltiness.
• Sharp cheddar cheese: 1 1/2 cups shredded extra-sharp. Grate your own for the best melt and flavor; pre-shredded often contains anti-caking agents.
• Parmesan cheese: 1/2 cup finely grated. Adds nutty depth and helps stabilize the cheese texture.
• Half-and-half: 1/2 cup. Keeps the soup silky without weighing it down; substitute whole milk for a lighter finish or heavy cream for extra richness.

Instructions

Build the base: Place the peeled and cubed russet potatoes in a large Dutch oven and pour in 4 cups low-sodium chicken broth. Add 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and a few grinds of black pepper. Stir to combine so the seasonings distribute evenly. Bring to a boil over medium-high heat so you get a steady, rolling boil before lowering. Simmer until tender: Reduce heat to a gentle simmer, cover the pot, and cook for 12 to 15 minutes. The potatoes should be completely tender when pierced with a fork. If the cubes are dense in the center, simmer a few minutes longer; you want them soft enough to mash with a spoon. Partial puree for body: Use an immersion blender to puree about one-third of the potatoes directly in the pot until the broth becomes thick and creamy. If you do not have an immersion blender, carefully ladle a few cups of potato and broth into a blender, let cool for a few minutes, then blend on low with the lid slightly cracked to release steam. Return the purée to the pot and stir to combine. Melt in the cheese and finish: Lower the heat to the lowest setting and slowly stir in 1 1/2 cups shredded extra-sharp cheddar and 1/2 cup grated Parmesan, a handful at a time, so the cheese melts smoothly. Once incorporated, stir in 1/2 cup half-and-half and taste for seasoning. Add more salt or pepper if needed and heat gently for another minute or two — avoid boiling once the cheese is added to prevent graininess. Serve and garnish: Ladle the soup into bowls and garnish with extra shredded cheddar, chopped chives, crispy bacon or diced ham if desired. Serve immediately with crusty bread or a simple green salad.

Storage Tips

Allow leftovers to cool to room temperature, then transfer to an airtight container and refrigerate for 3 to 4 days. For longer storage, freeze in shallow airtight containers for up to 3 months. Thawed soup will be thicker; add 1 to 1/2 cup broth or milk per 2 cups of soup while reheating to reach desired consistency. Reheat in a pot over medium-low heat, stirring frequently to prevent sticking. Microwave reheating works for single servings; stir every 30 seconds to distribute heat evenly.

Ingredient Substitutions

If you prefer a lighter finish, substitute whole milk for the half-and-half, or use a 50/50 split of milk and heavy cream for richer silkiness. For a vegetarian bowl, swap the chicken broth with a robust vegetable broth and add a teaspoon of soy sauce or miso paste for umami. Swap extra-sharp cheddar for Gruyere or smoked cheddar for a different character. If Worcestershire is an issue, a splash of soy sauce or a pinch of tomato paste will add similar depth.

Serving Suggestions

Serve with crusty bread, garlic toast, or warm corn muffins to sop up the creamy broth. Top with crispy bacon, diced leftover ham, chopped chives, or finely sliced green onions for texture contrast. A simple arugula salad dressed with lemon vinaigrette cuts through the richness and brightens the meal. For a heartier main, stir in cooked diced ham or shredded rotisserie chicken just before serving.

Cultural Background

This style of cheddar-forward potato soup is rooted in American comfort-cooking traditions where inexpensive root vegetables and cheese are combined to create filling, flavorful food. Variations appear across the United States with regional twists like adding bacon in the Midwest, corn in Southern versions, or leeks and cream in New England. The method of partially mashing potatoes to thicken broth is a classic home-cooking technique used to avoid more complex thickening agents while achieving a satisfying texture.

Seasonal Adaptations

In winter, enrich the bowl with heavy cream and smoked cheeses for a celebratory dinner. In spring and summer, lighten it with milk, add fresh herbs such as dill or parsley, and top with crisp radish slices for brightness. For autumn, fold in roasted garlic and a pinch of nutmeg, or top with caramelized onions and a handful of roasted pumpkin seeds for added crunch and seasonal flavor.

Meal Prep Tips

Make a large batch on Sunday and portion into individual containers for easy lunches. Keep garnishes separate and add them at serving to maintain texture. If freezing, leave a little headspace in the container as the soup expands. When reheating frozen portions, thaw in the fridge overnight and warm slowly on the stovetop, adding a splash of broth to adjust thickness. Label containers with date and serving size for quicker rotation.

There is simple joy in making a pot of this soup: it warms the kitchen and the people gathered around the table. Give it your personal touches, and it will quickly become a trusted favorite in your home too.