Soups & Stews
This Marie Callender’s potato cheese soup copycat recipe brings home that same velvety, bacon-kissed comfort in every spoonful. The secret lies in slow-cooked potatoes, perfectly melted cheddar, and crispy bacon that adds depth without overpowering the dish.
I've perfected this copycat version after years of testing—every spoonful tastes like the restaurant classic you love.
What sets this recipe apart is the velvety thickness achieved through a simple cornstarch slurry, not heavy cream. The potatoes simmer until tender but never mushy, while the cheese melts into a smooth, rich base.
Even better, the bacon adds smoky flavor without making the soup too heavy—just enough to satisfy that craving for something hearty.
By the time you're done, you'll have a bowl of soup that's restaurant-quality at home—creamy, cheesy, and packed with that familiar Marie Callender's taste. The smooth texture comes from blending just enough to create that signature velvety finish, while keeping some chunks for authentic texture.
This is the kind of soup that warms you up from the inside out.
Serve with crusty bread or a side salad to balance the richness, and you've got a complete meal. The best part? This recipe delivers on the promise of that iconic flavor—every time. Let's get cooking!
Ingredients for marie callender's potato cheese soup copycat
Six ingredients make this copycat soup taste like the restaurant classic you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lbs | Peeled, cut into 1-inch cubes |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for best texture |
| Bacon 🥓 | 8 oz | Thick-cut, chopped into bits |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Cornstarch 🌾 | 2 tbsp | For velvety thickness |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Butter 🧈 | 4 tbsp | Unsalted, for sautéing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The potatoes are the soul of this soup—Russet is key for that fluffy texture. Grab the pre-cut frozen cubes from Trader Joe's to save time, but fresh works too. If using fresh, peel and cube them 1-inch thick—smaller pieces turn mushy. For the cheese, sharp cheddar is non-negotiable. Pre-shredded gets clumpy, so buy a block and grate it yourself. The bacon? Thick-cut from Costco adds the best smoky depth, but regular grocery store bacon works fine if you crisp it right.
No sharp cheddar? Pepper jack or Monterey Jack in a pinch, but the flavor won't be identical. Fresh parsley wilting? Dried parsley at half the amount saves the day. The cornstarch slurry is what makes this soup velvety—mix it with cold water first before adding to the pot. No cornstarch? Arrowroot powder works too. The chicken broth can be store-bought, but homemade tastes better. If you're watching sodium, use low-sodium broth and add salt to taste at the end.
This soup tastes even better the next day—store leftovers for up to 5 days in the fridge. For freezing, portion into containers with 1-inch headspace—it reheats beautifully. The bacon bits crisp up again when reheated, so add a splash of water or broth if it seems too thick after warming. Garnish with fresh parsley right before serving—it wilts fast, so don't add it too early.
Why You'll Love This Recipe
- No Chopping Chaos: I swear, this recipe only asks for one onion to dice—no julienning, no brunoise. That crispy bacon’s already pre-cooked in minutes, and the potatoes? Just cube and toss. Honestly, I’ve made it while scrolling through my phone.
- Cheese Lovers’ Dream: That sharp cheddar melts into a velvety blanket, but here’s the magic: the bacon grease and onions caramelize just enough to give it a hint of depth. The heavy cream ties it all together—rich, but not heavy. (Yes, even on a Tuesday night.)
- Leftovers That Beg: This soup actually improves the next day. The flavors meld, the cheese gets even more gooey, and the texture? Still creamy but with that perfect bite. I make a double batch because my kids will fight over it for lunch.
- Budget-Friendly Luxury: Russets are cheap, cheddar stretches far, and bacon adds serious flavor without breaking the bank. Between us, I’ve fed six people for under $15 with this—no sad leftovers, just happy stomachs. (And zero takeout guilt.)
Step-by-step instructions for Marie Callender's potato cheese soup copycat recipe
Here's how to recreate that iconic creamy texture and rich cheddar flavor at home.
Cook the Bacon and Sauté the Aromatics
In a large Dutch oven, cook the 8 oz bacon over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot. This bacon fat will become the flavor base for your soup.
In the same pot, melt 2 tbsp butter over medium heat, then add the 1 whole yellow onion and 4 cloves garlic cloves. Sauté for 5-6 minutes until the onion is translucent and the garlic is fragrant. You'll know it's ready when the garlic just begins to turn golden—don't let it burn. This step builds the aromatic foundation that makes the soup taste so rich and complex.
Add Potatoes and Broth
Add the 3 lbs russet potatoes (cut into 1-inch cubes) to the pot and stir to coat them in the bacon fat and aromatics. Pour in the 6 cups chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 15 minutes. You want the potatoes to soften but not fall apart—this ensures they'll create a creamy texture when blended later.
Here's the thing—don't skip the simmering time. If you rush this, your soup will either be mushy or require excessive blending. You'll know the potatoes are ready when they're tender but still hold their shape when pierced with a fork. This step is crucial for that perfect velvety texture.
Blend the Soup for Creaminess
Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth. Return the blended soup to the pot and stir in the 2 cups shredded sharp cheddar cheese and 1.5 tsp salt. The cheese should melt completely, creating that signature Marie Callender's rich, cheesy flavor.
I like to blend the soup while it's still hot—this makes it easier to achieve that ultra-smooth texture. If the cheese doesn't melt completely, you can warm the soup gently over low heat, stirring constantly until it's fully incorporated. The result should be a thick, velvety soup with no lumps.
Add Cream and Finish Cooking
Stir the 1.5 cups heavy cream and 0.5 tsp black pepper into the soup. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Cook for 5-7 minutes until the soup is heated through and the flavors have melded together. The soup should be thick but still spoonable—if it's too thick, you can thin it with a splash of warm chicken broth.
Taste the soup and adjust the seasoning if needed. I usually add a pinch more salt at this point—sometimes the cheese needs a little extra to really shine. The soup should be rich, creamy, and full of cheesy flavor with a subtle bacon bite. This is where all the flavors come together to create that signature Marie Callender's taste.
Garnish and Serve
Ladle the soup into bowls and garnish each serving with some of the crispy bacon and 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the rich, creamy soup, while the bacon provides that hidden bite that makes this recipe so special. Serve immediately while hot, and enjoy your homemade copycat Marie Callender's potato cheese soup!
This soup tastes even better the next day, so if you have leftovers, store them in the refrigerator for up to 3 days. Just reheat gently on the stove, stirring occasionally, until warmed through. The flavors will continue to develop and deepen as it sits, making it even more delicious.
Pro Tips For Making Marie Callender'S Potato Cheese Soup Copycat
- Peel and Cube Potatoes: DESCRIPTION: Cut Russets into 1-inch cubes—no smaller, or they’ll turn to mush. I learned this the hard way after blending a watery soup that tasted more like glue than comfort food. A sharp knife and steady hand save time, and the cubes hold their shape through cooking.
- Cook Bacon Until Crisp: DESCRIPTION: Don’t skimp on the bacon—render it until the fat is golden and the edges are crisp. This isn’t just for flavor; it’s the base for the soup’s richness. Drain on paper towels to remove excess grease, but leave a little behind—it’s non-negotiable for that Marie Callender depth.
- Melt Cheese Slowly: DESCRIPTION: Off the heat, stir in the cheddar in two batches. If you dump it all in at once, you’ll end up with clumps instead of a velvety texture. A splash of warm broth or milk helps emulsify it—sounds weird, but it works.
- Simmer, Don’t Boil: DESCRIPTION: Keep the soup at a gentle simmer, not a rolling boil, or the potatoes will disintegrate. I used to rush this and ended up with a gritty, uneven consistency. A low-and-slow approach guarantees creamy perfection—your future self will thank you.
Flavor customization for this recipe
Spicy Kick
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Cholula or Tabasco) when blending the soup. For extra heat, stir in 1 tablespoon diced jalapeño with the onions. This gives the soup a subtle burn that pairs perfectly with the creamy cheese. 🌶️
Smoky Depth
Swap the bacon for smoked sausage (like Kielbasa) or add ½ teaspoon smoked paprika to the broth. For a deeper smoky flavor, cook the onions with 1 teaspoon liquid smoke (like Colonial) for a campfire-like taste. This works especially well if you love that charred, smoky note.
Herb Infusion
Stir in 1 teaspoon dried thyme or 1 tablespoon fresh chives while simmering the potatoes. For a brighter flavor, add ½ teaspoon onion powder and ½ teaspoon garlic powder> along with the salt. These herbs add complexity without overpowering the cheesy richness.
Extra Creamy
For a richer, almost decadent version, replace the heavy cream with 1 cup sour cream or ½ cup cream cheese (like Philadelphia). Whisk it in gently at the end to avoid curdling. This makes the soup even more velvety and indulgent—perfect for cold days. 🥛
Vegetarian Twist
Skip the bacon entirely and use vegetable broth> instead of chicken broth. Add 1 teaspoon smoked salt> (like Morton) for depth, and stir in ½ cup nutritional yeast> when melting the cheese for a cheesy, umami boost.
This version keeps the soul of the soup while making it plant-based.
Creamy Potato Upgrade
For a smoother texture, blend in ½ cup Greek yogurt> or mascarpone cheese with the heavy cream. This adds tanginess and extra creaminess without altering the soup's signature flavor. Just stir it in gently at the end to keep the soup smooth and luxurious.
Nutrition facts
Frequently asked questions
Why does this recipe use cornstarch instead of flour for thickening?
Cornstarch creates a smoother, glossier finish without adding a floury taste. It also dissolves completely when heated, giving that signature velvety texture Marie Callender's is known for. For best results, always mix it with cold water first before adding to the pot.
Can I make this soup ahead of time?
This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth if it thickens too much. The bacon will crisp up again when reheated.
What if my soup turns out too thin?
Simmer the soup uncovered for 5-10 minutes to reduce it naturally. If that doesn't work, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the soup, and cook for another 2-3 minutes until thickened. Never use flour—it can make the soup taste grainy.
How can I make this vegetarian?
Skip the bacon and use vegetable broth instead of chicken broth. Add 1 tsp smoked salt and ½ cup nutritional yeast when melting the cheese for that cheesy, umami depth. The texture and richness will stay intact while keeping it plant-based.
Why does the recipe call for sharp cheddar?
Sharp cheddar has more flavor and melts more smoothly than mild varieties. Pre-shredded cheese gets clumpy, so always buy a block and grate it yourself. If you can't find sharp cheddar, pepper jack works in a pinch, but the flavor won't be identical.