Go Back
potato cheese soup from scratch

Potato Cheese Soup from Scratch

Loaded potato cheese soup made completely from scratch in just 30 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6


  • 2 cups potatoes peeled & cubed
  • 1 1/2 cups chicken broth
  • 3 TBSP flour
  • 1/2 tsp dry mustard powder
  • 1 1/2 cups milk
  • 1 1/2 cups shredded cheddar freshly shredded, not bagged
  • crumbled bacon optional


  • In 4qt sauce pan combine potatoes, chicken broth, and dry mustard.
  • Bring to a boil then reduce heat and cover.
  • Simmer for 15 minutes or until potatoes are tender.
  • Meanwhile, cook bacon until crispy, if desired.
  • Combine flour and milk in measuring cup then stir into sauce pan.
  • Continue to cook while stirring until thickened and bubbly, 3-5 minutes.
  • Remove from heat then add shredded cheese, stirring constantly until melted.
  • Serve hot with optional bacon crumbles and extra shredded cheese, if desired.