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Freezer Friendly Potato Cheese Soup

Heidi Davison
Potato Cheese Soup is full of deep flavors but smooth and creamy. It is the perfect meal to warm you from the instead out. It freezes well so it is worth making a double batch!
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 6 -8


  • 3 long carrots diced
  • 3 stalks celery diced
  • 1 medium onion chopped
  • 6 potatoes peeled and chopped
  • 2 teaspoons Creole seasoning
  • 1/2 tsp Kosher salt and a pinch of pepper
  • 8 cups low-sodium chicken broth
  • 1 cup milk I used 2%
  • 3 Tbsp flour
  • 1/2 cup heavy cream
  • 1 tsp minced parsley
  • 1 cup grated Colby Jack
  • 6 slices of bacon cut into small pieces


  • Cook bacon as desired and set aside on a paper towel to drain.
  • Leave bacon fat in the pot or use 2 Tbsp olive oil instead.
  • Chop all vegetables, grate the cheese, and mince the parsley.
  • Heat the bacon grease or oil over medium to high heat and cook the carrots, celery, and onions for 3 minutes.
  • Put in the potatoes and salt and pepper and cook another 5 minutes.
  • Add the chicken broth and bring it to a gentle boil. Cook for 10-12 minutes or until the potatoes are tender.
  • While it is boiling, whisk together the milk and flour to form a slurry.
  • When the potatoes are tender, add the slurry and cook another 5 minutes to thicken.
  • Turn off the heat and ladle portions of the soup into a blender and blend until smooth.
  • Pour the soup into a new pot and repeat until all the soup is blended.
  • Turn on the heat under the new pot and stir in the heavy cream and minced parsley.
  • Serve warm and top with grated cheese, bacon bits, and parsley.
  • To serve from frozen, let thaw in the fridge overnight or heat in a pan from frozen.