Creamy Cheesy Potato and Corn Soup

A creamy one-pot soup with potatoes, onions, herbs, and cheese for a satisfying meal made with everyday ingredients.

There is something especially comforting about a steaming hot bowl of homemade potato soup. With tender chunks of potatoes, diced onions, flavorful herbs, and a rich, creamy broth, this is the kind of meal that warms you from the inside out.

This creamy cheesy potato soup combines simple ingredients to create a hearty, satisfying dish the whole family can enjoy. Chicken bouillon adds savory flavor, while garlic, onion powder, parsley, and thyme give the broth a delicious blend of seasonings. Cream cheese adds extra richness, and shredded sharp cheddar cheese provides a wonderful cheesy finish.

Best of all, this soup is made with everyday ingredients and comes together in one pot, making it a great choice for an easy lunch or cozy weeknight supper. Serve it with crackers, warm bread, or a sandwich for a comforting meal.

Ingredients:

1 1/2 Tbs. butter
2 carrots, chopped fine
1 onion, chopped
2 garlic cloves, minced or 2 tsp. garlic powder
4 potatoes, cut into 1/2 inch cubes
Water, just enough to cover potatoes
3 tsp. chicken bouillon powder
1  Tbs. flour
1 Tbs. cold water 
1 can corn, undrained
3 c. whole milk or cream
1/2 tsp. Worcestershire sauce
1/2 to 1 tsp. onion powder
1/2 tsp. parsley
1/4 tsp. thyme
salt and pepper to taste
4 ounces cream cheese, cut into cubes
1 c. shredded cheese, sharp

Directions:

Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until softened. If using fresh minced garlic, add it during the last 30 to 60 seconds of cooking.

Add the cubed potatoes, water just to cover, and chicken bouillon powder. Stir well and bring the mixture to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 12 to 20 minutes, or until the potatoes are fork-tender.

In a small cup or bowl, whisk the flour and cold water together until smooth and free of lumps. Set aside.

Reduce the heat to low. Stir in the undrained canned corn, milk or cream, Worcestershire sauce, garlic powder, onion powder, parsley, thyme, and cream cheese. Stir gently until the cream cheese melts into the broth. Season with salt and pepper to taste.

Stir the flour mixture again, then slowly drizzle it into the soup while stirring constantly. Cook gently for another 5 to 8 minutes, stirring occasionally, until the soup thickens. Keep the soup at a gentle simmer rather than allowing it to boil vigorously.

If desired, stir some of the shredded sharp cheddar into the finished soup until melted, or sprinkle it over individual bowls. Serve hot with your favorite toppings and sides.

Alternative thickening method: If you prefer not to use flour, you can use instant potato flakes instead. Stir in a small amount at a time, allow the soup to sit briefly, and add more as needed until it reaches your preferred consistency.

Tips for Best Success:

• Cut the potatoes evenly. Pieces about ½ inch in size cook more evenly and make the soup easier to eat.
• Choose the right potatoes. Russet potatoes help thicken the broth as they soften, while Yukon Gold potatoes hold their shape and create a naturally creamy texture.
• Don't rush the onions. A few minutes of sautéing softens their flavor and helps build a delicious base for the soup.
• Use room-temperature cream cheese if possible. It blends more easily into the hot broth and is less likely to leave lumps.
• Keep the heat low after adding dairy. Boiling the soup vigorously can cause the milk or cream to separate.
• Thicken gradually. Add the flour mixture slowly while stirring. If the soup is already thick enough, you may not need all of it.
• Taste before adding salt. Chicken bouillon can be quite salty, so taste the soup after the other ingredients are added.
• Adjust the texture to your liking. For a thicker soup, mash a few potato pieces against the side of the pot. For a thinner soup, stir in a little extra milk.

Variations and Substitutions:

• Add bacon: Sprinkle cooked, crumbled bacon over each bowl for a smoky, savory topping.
• Make it extra cheesy: Stir in additional sharp cheddar, Monterey Jack, or Colby Jack cheese. Add cheese over low heat to help it melt smoothly.
• Add celery: Stir in finely chopped celery when sautéing the onions.
• Use broth instead of water: Chicken broth can replace the water and bouillon powder. If you make this substitution, taste before adding extra salt.
• Try different potatoes: Yukon Gold potatoes create a buttery, creamy texture, while russets tend to break down more and help thicken the soup.
• Use half-and-half: If you want a creamy soup without the heaviness of all cream, use half-and-half or a mixture of milk and cream. You can also use evaporated milk.
• Make it vegetarian: Replace the chicken bouillon with vegetable bouillon and check that your Worcestershire sauce is vegetarian-friendly.
• Make it gluten-free: Use a gluten-free all-purpose flour blend or thicken the soup with instant potato flakes labeled gluten-free. Check your bouillon and other packaged ingredients, too.

Serving Suggestions:

This potato soup is hearty enough to enjoy on its own, but it pairs wonderfully with simple sides.

• Warm crusty bread, dinner rolls, or homemade biscuits for dipping.
• Saltine crackers or oyster crackers for a little crunch.
• A grilled cheese sandwich for an extra-comforting lunch.
• A fresh green salad to balance the creamy soup.
• Roasted vegetables or steamed broccoli for an easy side dish.
• For toppings, try shredded cheddar cheese, crumbled bacon, sliced green onions, or a sprinkle of parsley.

How to Store:

• Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate within two hours of cooking. Store for up to 3 or 4 days.
• Reheating: Warm individual portions in the microwave in short intervals, stirring between each one. To reheat a larger amount, use a saucepan over low to medium-low heat, stirring frequently. Add a splash of milk or broth if the soup has thickened in the refrigerator.

Frequently Asked Questions:

What are the best potatoes for potato soup?

Yukon Gold potatoes are a great choice because they have a buttery flavor and creamy texture. Russet potatoes also work well and break down more easily, helping to thicken the soup.

How can I make potato soup thicker?

Whisk the flour and cold water together until smooth before adding it to the soup. Let the soup simmer gently for several minutes to thicken. You can also mash some of the cooked potatoes or stir in instant potato flakes a little at a time.

How can I thin out potato soup that is too thick?

Stir in a little warm milk, cream, or broth until the soup reaches the consistency you prefer.

Can I make this potato soup without cream cheese?

Yes. You can leave out the cream cheese for a lighter soup, although the finished texture will be less rich. A little extra shredded cheddar can add more creaminess and flavor.

Why is my potato soup grainy?

Graininess can happen if the dairy overheats or the cheese doesn't melt smoothly. Keep the heat low after adding the milk, cream cheese, and shredded cheese, and stir gently until everything is incorporated.

Can I make potato soup ahead of time?

Yes. You can prepare it a day ahead and refrigerate it in an airtight container. Reheat gently on the stove, stirring often. You may need to add a little milk to restore its creamy consistency.

Can I use garlic powder instead of fresh garlic?

Absolutely. The recipe already includes garlic powder for seasoning, and you can use it in place of the two fresh garlic cloves if that's what you have on hand. Adjust the amount to suit your taste.

What cheese works best in potato soup?

Sharp cheddar adds a delicious, tangy cheese flavor. Monterey Jack and Colby Jack are also good options if you prefer a milder taste.