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Cheesy Potato Soup

Cheesy potato soup made creamy with a roux base, simmered until the potatoes are very tender, then mashed for a thick texture. Stir in sharp cheddar until melted and finish with a golden cheddar topping and chives.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 clove garlic minced
Liquids & dairy
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup cream cheese softened
Cheese & thickener
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cup shredded sharp cheddar divided
  • 1 tsp mustard powder
Seasonings & toppings
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 chives for topping
  • 1 croutons for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté base
  1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
  3. Pour in the chicken broth, whole milk, and heavy cream, whisking until smooth. Bring the mixture to a gentle simmer.
Simmer potatoes
  1. Add the cubed russet potatoes to the pot. Simmer for 18-20 minutes until very tender.
  2. Mash half the potatoes in the pot using a potato masher. Stir until the soup thickens and looks creamy.
Make cheesy and finish
  1. Reduce heat to low. Stir in the cream cheese until smooth.
  2. Stir in 2-1/2 cups of the shredded sharp cheddar and the mustard powder, cooking until melted and glossy. Season with salt, pepper, and garlic powder to taste.
  3. Turn off the heat and top the soup with the remaining cheddar, chives, and croutons. Serve warm while the cheese stays melted.

Notes

Pro tip: keep the heat at low once the cheese goes in so it melts smoothly without becoming grainy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave, adding a splash of milk if needed. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cheddar and half-and-half in place of the heavy cream and whole milk.