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Cheesy Potato Soup

Cheesy potato soup with tender russet chunks and a velvety cheddar-milk base. Made in one pot with a quick roux, simmered until very tender, then finished with melted sharp cheddar for a thick golden texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes, peeled and cubed
Aromatics and seasonings
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
Soup base
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
Cheese and finishing
  • 3 cup shredded sharp cheddar, divided
  • 0.5 cup cream cheese, softened
  • 1 chives and croutons for topping

Equipment

  • 1 Dutch oven

Method
 

Cook the aromatics
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute. Keep it moving until fragrant.
Build the creamy base
  1. Whisk in the all-purpose flour and cook for 1-2 minutes. The mixture should look slightly golden and smell toasted.
  2. Pour in the chicken broth, whole milk, and heavy cream, whisking until smooth. Scrape up any browned bits from the bottom of the pot.
Simmer and thicken
  1. Add the cubed russet potatoes. Simmer for 18-20 minutes until the potatoes are very tender.
  2. Mash half the potatoes in the pot. Stir until the soup looks creamy with chunks remaining.
  3. Stir in the softened cream cheese until smooth. Reduce heat to low to prevent the dairy from splitting.
Finish with cheese and toppings
  1. Stir in 2-1/2 cups of the shredded sharp cheddar and the mustard powder until melted. Keep the heat on low for a silky texture.
  2. Season with salt, pepper, and garlic powder to taste. Top with the remaining cheddar, chives, and croutons before serving.

Notes

For the thickest soup, mash well and keep the heat at low once the cheeses go in. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of milk if needed. Freezing isn’t recommended because the dairy can separate after thawing. For a lighter version, swap whole milk for evaporated skim milk and use reduced-fat cream cheese while keeping the cheddar.