Soups & Stews
Marie Callender’s potato cheese soup recipe delivers that perfect blend of velvety texture and rich, comforting flavors we all crave on chilly evenings.
The secret lies in slow-cooked potatoes and a velouté base that creates a creamy consistency without heavy cream—just the right balance of tangy cheese and smooth, blended potatoes.
After years of perfecting this classic, I’ve developed a method that ensures every spoonful is velvety, with no lumps or graininess to ruin the experience.
This recipe transforms simple ingredients into a restaurant-quality soup that’s foolproof for beginners but refined enough to impress guests. The key steps—properly simmering the potatoes, blending the velouté smoothly, and adding cheese at the right temperature—make all the difference.
With just 30 minutes of active prep and 45 minutes of simmering, you’ll have a steaming bowl of comfort that tastes like a hug in a pot.
The result is a creamy velouté with perfectly blended potatoes, where each bite delivers a harmonious mix of cheesy richness and buttery smoothness. The texture is silky, not heavy, and the flavor is balanced—never overpowering, always satisfying.
Whether you’re serving it as a starter or a hearty main, this soup is designed to become a weekly staple.
For extra depth, consider adding a swirl of sour cream or a sprinkle of fresh chives before serving. The beauty of this recipe is its versatility—it works as a standalone meal or pairs beautifully with crusty bread. Let’s create this classic that’s been comforting families for generations.
Ingredients for marie callender's potato cheese soup
Transform simple pantry staples into Marie Callender’s signature velvety potato cheese soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, cut into 1-inch cubes |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6-12 months |
| Colby Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into pieces |
| All-Purpose Flour 🌾 | 2 tbsp | For velouté thickening |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 🍲 | 4 cups | Low-sodium, homemade preferred |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish |
| Sour Cream 🥛 | ½ cup | Full-fat, for swirl |
The cheese selection is critical for authentic flavor. Sharp cheddar provides the tangy backbone, while Colby Jack adds a creamy sweetness that balances the richness. For the best results, purchase aged cheddar from specialty cheese counters—the flavor develops over months. If you’re using pre-shredded cheese, pulse it twice in a food processor to restore its texture. The whole milk is non-negotiable; reduced-fat versions create a watery soup. For broth, homemade chicken stock yields superior depth, but low-sodium store-bought works in a pinch. The potatoes must be Russet variety—their high starch content ensures a silky texture after blending. Buy them in bulk from Costco or local farms for the best price and freshness.
No sharp cheddar? Pepper Jack or Gruyère deliver a similar tangy punch. Substitute whole milk with heavy cream for an even richer texture, though the soup will be slightly heavier. Running short on chicken broth? Vegetable broth plus 1/2 cup water maintains the velouté consistency. For a dairy-free adaptation, replace the milk with unsweetened almond milk> and use nutritional yeast> for cheesy flavor. The flour is purely functional here—cornstarch at half the amount works for gluten-free versions. Fresh chives are ideal, but dried chives at 1/4 the quantity suffice. The sour cream should be full-fat and cold> when swirled to prevent curdling.
This soup reheats beautifully—simmer gently for 3-4 minutes to restore its velvety texture. For meal prep, store in airtight containers for up to 5 days> or freeze for 3 months. To prevent a skin from forming, press plastic wrap directly onto the surface before refrigerating. The cheese sauce thickens as it cools, so add a splash of milk when reheating if it becomes too stiff. For serving, keep the sour cream and chives chilled until the last moment to preserve their freshness. The soup tastes even better the next day as flavors meld—double the batch and freeze half for future comfort meals.
Why You'll Love This Recipe
- Here’s what sold me: it’s my go-to for lazy nights and meal prep. Make a double batch, and you’ve got lunch for the next two days—just reheat and add a sprinkle of cheese to revive it. (Yes, even on a Tuesday night when you’re exhausted.)
- One-Pot Wonder: I swear by this recipe because it’s actually one-pot magic. Dice those Russets while the butter melts—no separate boiling, no fuss. The flour roux thickens everything right in the same pan, and by the time you shred in that sharp cheddar and Colby Jack, you’re basically done.
- Cheese Overload (In a Good Way): Between us, this soup is dangerously good because of the cheese combo. Sharp cheddar gives that tangy bite, while Colby Jack melts into creamy clouds—no weird graininess, just pure, stretchy satisfaction. Honestly, I’ve seen people fight over the last bowl.
- Weeknight & Meal Prep Hero: Here’s what sold me: it’s my go-to for lazy nights and meal prep. Make a double batch, and you’ve got lunch for the next two days—just reheat and add a sprinkle of cheese to revive it. (Yes, even on a Tuesday night when you’re exhausted.)
Step-by-step instructions for Marie Callender's potato cheese soup recipe
Master this velouté technique for silky texture and perfectly blended potatoes every time.
Sauté the Aromatics and Prepare the Roux
Melt the 0.5 cup unsalted butter in a large Dutch oven over medium heat. Add the 1 whole yellow onion and cook for 5-6 minutes until softened and translucent. Stir in the 4 cloves garlic cloves and cook for an additional 30 seconds until fragrant—this prevents raw garlic flavor.
Reduce heat to medium-low and whisk in the 2 tbsp all-purpose flour to form a smooth roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty. This roux will serve as the thickening base for your velouté, creating that signature Marie Callender's creaminess without lumps.
Build the Velouté Base
Slowly pour in the 4 cups chicken broth while whisking vigorously to prevent lumps from forming. Increase heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce heat to medium-low and simmer for 5 minutes to allow the roux to fully incorporate and thicken the broth.
Add the 2 cups whole milk and stir well. Return to a simmer and cook for 3-4 minutes until the mixture reaches 190°F—this temperature ensures proper pasteurization while maintaining a velvety texture. Taste and adjust seasoning with 1.5 tsp diamond crystal kosher salt and 0.5 tsp ground black pepper. The soup should be seasoned but not salty at this stage.
Cook the Potatoes Until Fork-Tender
Add the 2.5 lb russet potatoes (pre-cut into 1-inch cubes) to the simmering broth mixture. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 15-18 minutes until the potatoes are fork-tender—you should be able to pierce them easily with a fork.
Here's the thing—don't rush this step. Undercooked potatoes will result in a grainy texture, while overcooking can make them mushy. You want them to break down slightly but still hold their shape enough to create that signature potato texture in the final soup.
Blend to Perfection and Incorporate Cheeses
Using an immersion blender, blend the soup directly in the pot until completely smooth. I like to work in batches if needed to ensure thorough blending. This step is critical for achieving that signature Marie Callender's velouté texture—no visible potato chunks, just a silky, creamy consistency.
Reduce heat to low and stir in the 1.5 cups shredded sharp cheddar cheese and 1 cup shredded colby jack cheese until fully melted and incorporated. The heat from the soup will melt the cheeses completely, creating that rich, cheesy flavor that defines this soup. If the soup thickens too much, whisk in 1-2 tablespoons of hot water to adjust the consistency.
Finish with Sour Cream and Garnish
Remove the soup from heat and gently stir in the 0.5 cup sour cream using a spatula to create those beautiful swirls. This final step adds a touch of tanginess that balances the richness of the cheeses and enhances the overall creaminess of the soup.
Ladle the soup into bowls and garnish with 0.25 cup chopped fresh chives. Serve immediately while hot, as the texture and flavor are at their peak. The soup should be velvety smooth with a perfect balance of cheesy richness and creamy texture—exactly what you'd expect from Marie Callender's classic recipe.
Pro Tips For Making Marie Callender'S Potato Cheese Soup
- Peel and Cube Small: Russets are stubborn—cut them into 1-inch cubes before peeling to speed things up. I used to peel first, then chop, and always ended up with uneven pieces that cooked at different rates. Small, even cubes soften faster and blend smoother.
- Melt Cheese Slowly: Add shredded cheese off the heat or over lowest simmer—otherwise, it clumps like glue. I learned this after three batches of soup that looked like cheese sauce. Stir in a ladle at a time, letting each batch melt before adding more.
- Use Cold Butter: Cut the unsalted butter into chunks and add it directly to the roux while still cold. This prevents the flour from cooking too fast and turning the soup into a gluey mess. (Yes, even if you’re impatient like me.)
- Skip the Pre-Cooked Potatoes: Toss raw, peeled potatoes into the simmering broth with the roux—no need to boil them first. They’ll soften right in the pot, saving 10 minutes and keeping the texture creamier. (Your future self will thank you.)
Storing and reheating this marie callender's potato cheese soup
Refrigerator Storage
Let your soup cool completely before transferring to airtight containers—I use glass Pyrex bowls with snap-on lids for the best seal. Store at 40°F or below for up to 5 days in the fridge.
The flavors actually deepen overnight as the cheeses meld into the velouté. Press plastic wrap directly onto the surface to prevent a skin from forming. 🥣
Freezer Prep Tips
For long-term storage, freeze the soup in quart-sized freezer bags with 1-inch headspace to prevent expansion cracks. I recommend flat freezer bags from Lodge—they stack neatly and thaw faster than containers.
Label with the date and freeze for up to 3 months. The texture remains creamy when reheated properly. ❄️
Stovetop Reheating
My preferred method is gentle reheating on the stove. Pour the chilled soup into a heavy-bottomed pot and add 2-3 tablespoons of milk or broth to restore creaminess. Heat over low-medium heat for 5-7 minutes, stirring occasionally.
Avoid boiling—this can break the velouté's silky texture. Taste and adjust seasoning with salt or pepper as needed. 🔥
Microwave Method
For quick reheating, transfer individual portions to microwave-safe bowls and cover loosely with a paper towel. Heat on 50% power for 2-3 minutes, stirring halfway.
Add a splash of milk if the soup looks too thick. Avoid high power settings—this can cause separation or make the cheese grainy. 💡
Oven Reheating
Preheat oven to 300°F and transfer soup to an oven-safe dish. Cover tightly with foil and bake for 15-20 minutes until heated through. This method is ideal for large batches and keeps the soup's velvety consistency intact. Stir well before serving to redistribute any settled cheese. 🍽️
Reviving Texture
If your reheated soup feels too thick, whisk in 1-2 tablespoons of warm milk or broth until smooth. For extra richness, stir in 1 tablespoon of cold butter at the end. The key is patience—don't rush the process, or you'll risk breaking the silky texture that makes this soup special.
The result should be just as creamy as when you first made it! ✨
Nutrition facts
Frequently asked questions
Why does this potato cheese soup turn out so creamy without heavy cream?
The secret lies in the velouté technique using a roux and whole milk. The 2 tbsp flour creates a smooth thickening agent, while the whole milk adds natural richness without the heaviness of cream. The slow simmering process emulsifies the fats perfectly for that signature Marie Callender's texture.
Can I make this soup dairy-free?
Yes! Replace the whole milk with unsweetened almond milk and use nutritional yeast (2 tbsp) instead of cheese. For thickness, use cornstarch slurry> instead of flour. The velouté will still be creamy, though the flavor will be lighter.
What's the best way to prevent lumps when blending the potatoes?
First, ensure your potatoes are fork-tender> before blending. Use an immersion blender and work in batches if needed. For extra smoothness, strain the blended mixture through a fine-mesh sieve. Never blend cold soup—it should be hot to prevent clumping.
How do I adjust the thickness if the soup is too thin?
If your soup is too thin, create a quick slurry by mixing 1 tbsp cornstarch> with 2 tbsp cold water. Stir it into the soup and simmer for 2-3 minutes> until thickened. For a smoother result, blend briefly after adding the slurry. The key is patience—don't boil vigorously or the cheese may separate.
Can I use sweet potatoes instead of russets?
Sweet potatoes will change the flavor profile significantly—they're naturally sweeter and less starchy. If you must use them, reduce the amount to 2 lb and add 1/2 tsp cinnamon> to complement their natural sweetness. For best results, stick with russet potatoes for that classic Marie Callender's taste.