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  • Writer's pictureCatherine Murton

Three Cheese Potato Soup

Updated: Jan 2

My friend gave me this potato soup recipe years and years ago. I tweaked it a little over the years, however, it still remains one of our rainy-day favorites.

I use heavy cream in my recipe, but you could substitute it for milk if you have it. I usually use whatever cheeses I have on hand. I usually have cheddar, swiss, and mozzarella cheeses in my fridge so that's become my base recipe. In the past, I've used a variety of different cheese combinations. That's the great thing about cooking. You can totally make changes to a recipe to suit your likes or use up things you have in your fridge.

Three Cheese Potato Soup


1 onion, chopped 1 garlic clove, minced

smoked sausage, sliced

olive oil

2.5 cups chicken broth

4-5 medium potatoes

2.5 cups heavy cream or milk

1 cup cheddar cheese

1 cup mozzarella cheese

1 cup Swiss cheese


1. Start a large pot of salted water on the stove to boil and cut the potatoes into 1-inch chunks. Boil in salted water for about 10 mins or until tender.

2. Meanwhile, in a large pot sauté onions, garlic, and sausages in olive oil over medium heat until the onion is slightly browned and soft.

3. Stir in chicken broth. Dump in drained potatoes and mash with a potato masher until smooth, some lumps are okay.

4. Add in salt and pepper to taste (I've added smoked paprika before) and stir in heavy cream or milk.

5. Stir in cheeses, leaving a little for topping.

6. Feel free to adjust the milk and chicken stock if the soup is too thick.

7. Once it's heated through, scoop it into bowls, top it with cheese, and serve.

These Soup Bowls are my favorite for presenting cute soups and stews! Shop them here:

I like to serve my potato soup with a big German pretzel or some crusty bread and a cold beer!


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