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Cheesy Potato Soup

With many of the same notes as the classic, Cheesy Potato Soup is basically an elevated version of classic baked potato soup but BETTER. We swap out cheddar for aged gouda, throw in sweet leeks, tangy crème fraîche and salty pancetta for an updated version we're obsessed with.
Course Soup
Cuisine American
Keyword baked potato soup, potato soup, cheesy potato soup
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 6 people
Calories 533kcal
Author Nicole
Cost $30


  • stock pot


  • 5 oz diced pancetta
  • 1 large or 2 medium leeks leek, sliced (about 1 1/4 cups)
  • 1 1/4 tsp kosher salt, divided
  • 3 large garlic cloves, minced
  • 1/3 cup all purpose flour
  • 1 1/2 cups room temperature low-sodium chicken stock
  • 4 1/2 cups warm whole milk
  • 1/4 tsp black pepper
  • 6 large Yukon gold potatoes, peeled and cut into a 1/2-inch dice. (It should yield about 4 cups potatoes)
  • 6 large scallions, sliced
  • 3/4 cup shredded aged gouda
  • 1/2 cup Crème fraîche


  • Add the pancetta to a large cold stock pot. Slowly render the fat from the pancetta over a medium to medium-hiigh heat, this will take 6-8 minutes. Stir every few minutes. When the pancetta is golden and brown and crisp, use a slotted spoon to transfer it to paper towels. Be sure to carefully watch the pancetta as it can burn easily.
  • While the pancetta cooks, cut off the top fiberous part of the leek as well as the bottom root. Cut the leek in half lengthwise. Thinly slice the two halves into moon shapes. Fill a medium bowl with cold water. Add the leeks. Swish them around to get rid of any excess dirt. It will fall to the bottom. Gently take the leeks out and dry them on paper towels.
  • If you have more than two tablespoons of fat leftover from the pancetta, drain. If you don't have two tablespoons of fat, add enough olive oil to equal two tablespoons. Add the leeks and 1/4 teaspoon salt. Turn the heat down to medium or medium low. You want the leeks to sweat, not brown. Continue to cook the leeks until they are soft and fragrant, about 4-5 minutes. Add the garlic and cook a minute until fragrant. 
  • Stir flour in to the leek and garlic mixture. Cook for 1 minute. 
  • Slowly whisk in the chicken stock, milk, remaining 1 teaspoon salt and pepper. Bring to a boil and reduce to a simmer. Add the potatoes and the whites of the scallion. Again bring the mixture to a boil and reduce to a simmer. Simmer the soup until slightly thickened and the potatoes are cooked through, about 15 minutes. Be sure to stir every few minutes so the potatoes don't stick to the bottom.
  • When the soup is thick and the potatoes are cooked, turn the heat off. Add the cheese a little bit at time while stirring the soup until melted. Stir in the Crème fraîche. You could add 3/4 of the the pancetta and green onion here or you can reserve it all for the topping. Season to taste with plenty of salt and pepper. otally up to you!
  • Garnish! Garnish with extra pancetta and green onion. I found the gouda to be a little too sharp to garnish with but that's just a personal preference.


Serving: 1serving | Calories: 533kcal | Carbohydrates: 48g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1074mg | Potassium: 1144mg | Fiber: 4g | Sugar: 13g | Vitamin A: 599IU | Vitamin C: 34mg | Calcium: 462mg | Iron: 2mg