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Cheesy Potato Soup

Cheesy potato soup with tender mashed potatoes and a silky cheddar sauce, simmered until thick and creamy. Finished with a melty cheddar blanket, chives, and crunchy croutons for extra contrast.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes peeled and cubed
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Chicken broth
  • 4 cup chicken broth
Whole milk
  • 1 cup whole milk
Heavy cream
  • 1 cup heavy cream
Butter
  • 3 tbsp butter
All-purpose flour
  • 3 tbsp all-purpose flour
Shredded sharp cheddar
  • 3 cup shredded sharp cheddar divided
Cream cheese
  • 0.5 cup cream cheese softened
Mustard powder
  • 1 tsp mustard powder
Garlic powder
  • 1 tsp garlic powder
Salt and pepper
  • 1 salt and pepper to taste
Chives
  • 1 chives for topping
Croutons
  • 1 croutons for topping

Equipment

  • 1 Dutch oven

Method
 

Build the base
  1. Melt the butter in a large pot over medium heat, until it turns glossy and foamy. (Visual cue: small bubbles around the edges.)
  2. Add the diced onion and sauté for 4 minutes, stirring occasionally until softened. (Visual cue: translucent, lightly golden onion.)
  3. Add the minced garlic and cook for 1 minute, just until fragrant. (Visual cue: quick bubbling and a strong garlic aroma.)
  4. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to remove the raw taste. (Visual cue: paste-like roux that turns slightly golden.)
  5. Pour in the chicken broth, whole milk, and heavy cream, whisking until the mixture is smooth. (Visual cue: a creamy, lump-free base.)
Cook and thicken
  1. Add the cubed russet potatoes and bring to a gentle simmer. (Visual cue: steady bubbles with potatoes visible.)
  2. Simmer for 18-20 minutes, stirring occasionally, until the potatoes are very tender. (Visual cue: potatoes break easily with a spoon.)
  3. Mash half the potatoes in the pot, leaving some chunks for texture. (Visual cue: thickened soup with visible potato pieces.)
  4. Stir in the softened cream cheese until smooth and fully incorporated. (Visual cue: no streaks of cream cheese.)
Finish with cheddar
  1. Reduce heat to low, so the soup stays silky and doesn’t boil. (Visual cue: gentle heat, no vigorous bubbling.)
  2. Stir in 2-1/2 cups of the shredded sharp cheddar and the mustard powder until melted. (Visual cue: glossy melted cheddar and thick consistency.)
  3. Season with salt, pepper, and garlic powder, stirring well to distribute evenly. (Visual cue: balanced seasoning with no bland taste.)
  4. Top with the remaining cheddar, chives, and croutons before serving. (Visual cue: melted cheese layer with green chive specks and crunchy croutons.)

Notes

Pro tip: keep the heat at low once the cheddar goes in to prevent grainy cheese—then stir until smooth. Store in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of milk if needed to loosen. Freezing is not recommended because dairy can separate after thawing. For a lighter option, swap whole milk + heavy cream for evaporated skim milk, keeping the cheddar amounts the same.