This Cheesy Potato Soup is a one pan, 30 minute meal! This gluten free comfort food is one your entire family will love! Top this cheesy potato soup with bacon and green onions!
Soup season is one of my favorites, and while I adore many soups — like a classic Homemade Tomato Soup — this Cheesy Potato Soup is a close second. A warm bowl of potato soup feels especially comforting on chilly days. This version is rich and creamy, made in one pot in about 30 minutes, and it’s naturally gluten free. Topped with crispy bacon, shredded cheddar, and fresh green onions, it’s a family-friendly meal that’s perfect for busy weeknights.
Make-ahead and storage
This soup stores and reheats very well, making it a good choice for meal prep or freezing. I recently made a batch as an “after baby” meal for my sister-in-law — it thawed and reheated beautifully. If the soup becomes too thick after refrigeration, thin it with a bit of milk or broth when warming. It reheats evenly and keeps its creamy texture, so it’s a reliable option for lunches or quick dinners.
Best toppings for potato soup
The classic combination of bacon, green onions, and sharp cheddar is my personal favorite, but you can customize the soup with many other toppings. Try any of the ideas below to change the flavor profile:
- Diced ham
- Jalapeño slices
- Pepper Jack cheese
- Salsa
- Red onion
- Oyster crackers (if not gluten free)
- A drizzle of buffalo sauce
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Potato Soup
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Ingredients
- 8 medium russet or Idaho potatoes, chopped fairly small
- 1 32 ounce carton chicken broth
- 1 small onion, chopped
- 6 cloves garlic, peeled
- 1 teaspoon salt
- 1 8 ounce package cream cheese, softened
- 1 3/4 cups sharp shredded cheddar cheese
- 1 cup milk
- 1 1/2 teaspoon garlic salt
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon pepper
Instructions
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In a large pot combine the chopped potatoes, chicken broth, chopped onion, garlic, and salt. Bring to a full boil.
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Boil the potatoes for about 20 minutes, until they are very tender and starting to break apart.
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While the potatoes soften, cut the softened cream cheese into chunks and set aside. (If you use reduced-fat cream cheese, be sure it is fully softened for a smooth texture.)
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When the potatoes are falling apart, add the cream cheese chunks, shredded cheddar, milk, garlic salt, garlic powder, onion powder, and pepper. Stir until the cheeses melt and the mixture is smooth.
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Use an immersion blender to blend the soup until creamy but still slightly chunky, or blend a portion and leave some potato pieces for texture.
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Serve hot and top with crispy bacon, extra shredded cheese, and sliced green onions.
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