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Cheesiest Potato Soup


"Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal."
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45 m servings 366 cals
Original recipe yields 6 servings


  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
  2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

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Read all reviews 374
  1. 494 Ratings

Most helpful positive review

I have tried so many potato soup recipes - but this one tops the charts! Definately double or triple this recipe if it is served as the main dish. I did tweek it a little based on other review...

Most helpful critical review

I was spoiled by the recipe for Baked Potato Soup I from this site! Therefore, I was extremely disappointed by this recipe. Even with the heavy cream and all that cheese, it's still not thick ...

Most helpful
Most positive
Least positive

I have tried so many potato soup recipes - but this one tops the charts! Definately double or triple this recipe if it is served as the main dish. I did tweek it a little based on other review...

i've made this soup at least three times now. instead of pureeing the potatoes i mash them somewhat in the pot with a potato masher. also, i add 1/2 cup sour cream and 1/2 cup milk instead of th...

This soup was indeed delicious! But I can't leave well enough alone, so I did make a few changes (or should I say, additions) to the recipe, including a few slices of bacon which I fried until c...

Wow! I really enjoyed this soup! I sauteed a clove of minced garlic with the onions, used Yukon Golds, and substituted evaporated milk for the cream, and it turned out great. The cayenne peppe...

I can't count the number of times I've made this soup. It's so incredibly easy and delicious!! My husband, parents and co-workers love it when I serve it as either a starter or a meal in itsel...

Good, but almost too cheesy! And that's wierd, coming from me. I did like it though. I like chunks in my potato soup, so instad of pureeing it, I mashed it with a non-electic handheld masher,...

Really really good! I wish I had run across this recipe in the Fall instead of the Spring because it's excellent stick-to-your-ribs cold weather food. I used half & half instead of heavy cream...

The soup was v/good, but made a few changes because of my husband's diet and my own recipes. Used 3/4 of the potatoes and made up the weight with parsnip, omitted the cayenne and salt, but adde...

My husband and I love this soup. He is from PA and asked that I make a potato soup for him so I tried this one out. I added bacon and left the potatoes chucky style since he likes it that way. I...