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Cheesy Potato Soup

Cheesy potato soup made with a roux-style flour base, simmered until the potatoes are very tender and then partially mashed for a thick, creamy texture. Finish with a melted layer of sharp cheddar and optional chives and croutons for a restaurant-style bowl.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics and seasoning
  • 1 onion Diced.
  • 4 garlic Cloves minced.
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 0.25 salt and pepper to taste Use to season the soup to your preference.
Soup base
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
Dairy and thickener
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 0.5 cup cream cheese Softened.
Cheddar topping
  • 3 cup shredded sharp cheddar Divided; use most for melting and reserve for topping.
  • 1 chives For topping.
  • 1 croutons For topping.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the base
  1. Melt butter in a large pot, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes, until it smells lightly nutty and coats the onions.
  4. Pour in the chicken broth, whole milk, and heavy cream, whisking until smooth.
Simmer potatoes until very tender
  1. Add the cubed russet potatoes to the pot and bring the mixture to a simmer.
  2. Simmer for 18-20 minutes, stirring occasionally, until the potatoes are very tender and can be easily pierced.
Mash and melt the cheese
  1. Mash half of the potatoes in the pot, then stir in the softened cream cheese until smooth.
  2. Reduce heat to low and stir in 2-1/2 cups of the shredded sharp cheddar and the mustard powder until fully melted and glossy.
Finish and serve
  1. Season with salt, pepper, and garlic powder to taste.
  2. Top with the remaining cheddar, chives, and croutons before serving.

Notes

Pro tip: for the creamiest texture, mash while the soup is hot so the cream cheese blends without lumps. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of milk or broth if it thickens. Freezing is not recommended because dairy can separate when thawed. For a dairy-light swap, use reduced-fat cream cheese and milk (still melt with cheddar) but expect a slightly less thick finish.