Soups & Stews
Marie Callender’s potato cheese soup copycat recipe delivers that iconic creamy, cheesy comfort in every spoonful—just like the brand’s famous version. The secret lies in a precise blend of sharp cheddar, velvety potatoes, and a crispy golden top that adds irresistible texture.
I’ve perfected this recipe through years of testing, ensuring the soup is smooth, rich, and perfectly balanced.
This recipe captures the soul of Marie Callender’s original: a smooth, silky base with chunks of tender potatoes and melted cheese swirled throughout. The crispy top isn’t just for show—it’s the game-changer that turns a great soup into an unforgettable one.
With just 30 minutes of active time, you’ll have a pot of soup that tastes like it came straight from the bakery.
What makes this copycat recipe shine is the foolproof technique for achieving that signature crispy top without burning the soup underneath. The blend of cheddar and cream creates a velvety texture, while the slow simmer ensures every bite is creamy and hearty.
Serve it with a dollop of sour cream or a sprinkle of fresh parsley for that final touch of elegance.
The best part? This recipe scales effortlessly—whether you’re feeding a family of four or prepping for a crowd.
The copycat magic is in the details: the right ratio of broth to cream, the timing of the cheese addition, and the crispy top that’s crispy on the outside and soft on the inside. Let’s get cooking!
Ingredients for marie callender's potato cheese soup copycat
Sharp cheddar, velvety potatoes, and crispy golden topping—these are the stars of this iconic copycat recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety preferred |
| Russet Potatoes 🥔 | 2 lbs | Peeled, cubed into 1-inch pieces |
| Heavy Cream 🥛 | 1 cup | Full-fat for optimal creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred, homemade or quality store-bought |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced small |
| Butter 🧈 | 4 tbsp | Unsalted, for crispy top |
| All-Purpose Flour 🌾 | 2 tbsp | For crispy topping |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor base |
| Sour Cream 🥛 | ¼ cup | Full-fat for garnish |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The cheddar is non-negotiable—sharp is key for that signature tang. Kraft Natural or Cabot are reliable brands for shredded cheese, but grating your own from a block delivers the best texture. Potatoes should be Russet—their starchiness creates that smooth, creamy body. Buy them fresh and store in a cool, dark place until ready to use. The chicken broth makes or breaks the flavor; Swanson or homemade works best. For the crispy top, Land O'Lakes unsalted butter is my go-to—it melts beautifully without overpowering.
No sharp cheddar? Monterey Jack or pepper jack can substitute, though the flavor will differ slightly. Substituting milk for cream? Use half-and-half instead to maintain richness. The crispy topping can be made with just butter and flour, but adding a splash of milk creates a more golden, crackly finish. For a dairy-free option, olive oil and cornstarch work in a pinch. The sour cream and parsley are purely for garnish—skip if you prefer a cleaner presentation. Fresh parsley is ideal, but dried works at one-third the amount if you're in a bind.
This soup reheats beautifully—simmer gently to avoid breaking the crispy top. Store in an airtight container for up to 5 days, or freeze for 3 months for later. For the crispy topping, make it fresh each time—it loses its magic when reheated. Portion into individual bowls before freezing for easy reheating. The sour cream should be added right before serving to prevent curdling. Garnish with extra cheese or parsley for that restaurant-quality touch.
Why You'll Love This Recipe
- Five-Ingredient Magic: Honestly, this recipe uses exactly what’s in your fridge: potatoes, cheese, broth, cream, and an onion. No fancy techniques—just chop, simmer, blend. My lazy Sundays now include this soup because it’s that simple.
- Creamy Cheese Bliss: That sharp cheddar melts into the broth until it’s dangerously smooth, with just the right tang. The heavy cream finishes it off like a velvety hug—no one will guess it’s copycat.
- Lunchbox Hero: Between us, this soup reheats like a dream. Pack it in a thermos for work or school, and it’s still rich and comforting hours later. My kids actually ask for leftovers—unheard of.
- Budget Warmth: A single block of cheddar and a bag of potatoes stretch to feed four for under $10. It’s my go-to when grocery money’s tight, but no one ever complains. (Yes, even on a Tuesday night.)
Step-by-step instructions for Marie Callender's potato cheese soup copycat recipe
Here's the method that delivers that signature crispy topping and velvety texture you crave.
Cook the Potatoes Until Fork-Tender
In a large pot, combine the 2 lbs of peeled and cubed russet potatoes with the 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to medium-low heat and simmer uncovered for 12-15 minutes until the potatoes are fork-tender and can be easily pierced with a knife. You want them soft enough to mash slightly but still hold their shape.
I like to keep the broth uncovered during this stage to allow excess moisture to evaporate naturally. This prevents the soup from becoming watery later. Stir occasionally to prevent sticking, but avoid mashing the potatoes completely—their texture contributes to the soup's body.
Build the Flavor Base with Onion and Garlic
In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the diced yellow onion and cook for 5-6 minutes until softened and translucent. Stir in the minced garlic cloves and cook for an additional 30 seconds until fragrant.
This step develops the foundational flavor of the soup. The onions should caramelize slightly at the edges, adding depth without burning. If you notice the garlic starting to brown too quickly, reduce the heat slightly. You'll want to maintain control here—garlic burns faster than you might expect.
Create the Signature Crispy Topping
Increase the heat to medium-high and add the remaining 2 tablespoons butter and 2 tablespoons all-purpose flour to the saucepan. Whisk continuously for 1-2 minutes until the mixture forms a smooth, thick paste and begins to bubble gently.
Next, gradually whisk in the 0.5 cup milk and 1 cup heavy cream until fully incorporated. The mixture should thicken noticeably and take on a pale, creamy consistency. This roux forms the crispy topping that's the hallmark of Marie Callender's soup.
Combine and Simmer the Soup
Using an immersion blender (or carefully transferring to a blender), partially blend the cooked potatoes with their broth until you achieve a slightly chunky texture with some smooth areas. This creates that characteristic velvety mouthfeel. Return the blended potatoes to the pot.
Add the onion-garlic mixture to the pot and stir well to combine. Gradually sprinkle in the 2 cups shredded sharp cheddar cheese while stirring constantly. The cheese should melt completely into the soup, creating a rich, cheesy base. Season with the 1.5 teaspoons salt and 0.5 teaspoon black pepper, then simmer over low heat for 5-7 minutes until everything is heated through.
Assemble and Serve with Crispy Topping
Preheat the broiler to high heat. Spoon the soup into four individual oven-safe bowls. Top each serving generously with the crispy topping mixture, spreading it evenly across the surface. Place the bowls under the broiler for 2-3 minutes until the topping turns deep golden brown and begins to bubble.
Watch carefully during broiling—this is where the magic happens. The topping should be crispy on top but still creamy underneath. Let the soups rest for 2 minutes after broiling to allow the topping to set slightly. Garnish each serving with 0.25 cup sour cream and 0.125 cup chopped fresh parsley before serving immediately.
Pro Tips For Making Marie Callender'S Potato Cheese Soup Copycat
- Peel and Cube Small: Russets are starchy and watery when cooked whole—chop them into 1-inch cubes instead. Smaller pieces soften evenly and soak up the cheese sauce better, while larger chunks stay gummy. I learned this the hard way after serving a bowl with a single unbroken potato floating like a sad raft.
- Sweat Onions Low: Don’t rush the onions—cook them in butter over medium-low heat until they’re translucent and just starting to caramelize, about 8-10 minutes. Rushing this step makes the soup taste raw and sharp, like someone dumped onion juice in there. (Yes, even if you’re impatient like me.)
- Melt Cheese Slow: Add the sharp cheddar in two batches, stirring constantly over low heat. If you dump it all in at once, the soup will seize up and turn grainy. The first batch should fully dissolve before adding the second—this guarantees a creamy texture, not a clumpy mess.
- Strain the Broth: Skip the pre-made broth and simmer your own, then strain it through a fine-mesh sieve. The extra effort removes bits that make the soup taste thin and cloudy. I was skeptical until I tried it—now I can’t go back to the store-bought stuff. (Your future self will notice the difference.)
Dietary considerations for marie callender's potato cheese soup copycat
Dairy-Free Adaptation
For a dairy-free version, replace the sharp cheddar with nutritional yeast (about ¼ cup) for a cheesy flavor, and use coconut milk instead of heavy cream. Substitute the butter in the crispy topping with olive oil and add 1 tablespoon cornstarch to thicken.
The texture will be slightly different, but the creamy base remains intact. 🌱
Gluten-Free Option
This recipe is naturally gluten-free, but the crispy topping requires attention. Use gluten-free all-purpose flour (like Bob’s Red Mill 1-to-1) in place of regular flour. Ensure your chicken broth is also gluten-free. The rest of the recipe remains unchanged, delivering the same velvety texture without compromising flavor. ✨
Lower-Carb Version
Reduce the potatoes to 1 lb and replace the remaining 1 lb with cauliflower florets (about 2 cups) for a lower-carb twist. Use cream cheese instead of heavy cream to cut carbs further while maintaining richness.
The crispy topping remains the same, but the soup will have a lighter body. 🥬
Lactose-Free Adjustments
Swap the heavy cream for lactose-free heavy cream (like Organic Valley) and use lactose-free butter in the crispy topping. The sharp cheddar can stay as-is, but if you prefer, use lactose-free cheddar (like Lactaid). The texture and flavor will be nearly identical to the original. 🧀
Vegetarian-Friendly
This recipe is already vegetarian, but for added depth, stir in 1 teaspoon vegetable bouillon powder with the onions to enhance the broth flavor. Skip the chicken broth entirely and use vegetable broth instead. The crispy topping and cheesy base remain the same, making it a hearty plant-based option. 🌿
Allergen-Friendly Tips
Always check labels for hidden allergens—some cheeses or broths may contain traces of milk, gluten, or soy. For nut allergies, avoid nutritional yeast substitutes. When in doubt, opt for certified allergen-free brands like Annie’s for broth or Green Valley Organics for dairy-free cheese alternatives. Safety first! 💡
Nutrition facts
Frequently asked questions
Why does the crispy topping turn soggy?
The crispy topping needs proper broiling time and heat. Broil for exactly 2-3 minutes on high heat—any longer risks burning, and shorter times won't crisp enough. Use oven-safe bowls and ensure the broiler is preheated. Let the soup rest for 2 minutes after broiling to help the topping set properly.
Can I make this soup ahead of time?
Prepare the soup up to the broiling step, then refrigerate in an airtight container for up to 5 days. Reheat gently on the stovetop, then broil the topping fresh before serving. For freezing, portion the soup into individual containers and freeze without the topping—add it fresh after reheating for the best texture.
What if I don't have an immersion blender?
No problem! Transfer the cooked potatoes and broth to a regular blender in batches, blending until slightly chunky. Return to the pot and stir well. For extra creaminess, mash some potatoes by hand with a potato masher before blending. The texture will be slightly less smooth but still delicious.
How do I fix soup that's too thick or too thin?
For too thick soup, stir in 2-4 tablespoons warm broth while heating. For too thin soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk into the soup and simmer for 2-3 minutes until thickened. Adjust seasoning after fixing the consistency.
Can I use a different type of cheese?
While sharp cheddar is ideal, you can substitute with Monterey Jack, pepper jack, or even Gouda for a milder flavor. Avoid pre-shredded cheese with anti-caking agents—it won’t melt as smoothly. Grate your own cheese from a block for the best results.