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Cheesy Potato Soup

Cheesy potato soup made with a roux-style base, simmered until the russet cubes turn very tender, then mashed for a thick, spoonable texture. Sharp cheddar melts into a creamy, golden finish topped with extra cheese, chives, and croutons.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes peeled and cubed
Aromatics and seasonings
  • 1 onion diced
  • 4 garlic cloves, minced
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 0.5 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 toppings
  • 3 cup shredded sharp cheddar divided
  • 0.5 cup cream cheese softened
  • 1 chives for topping
  • 1 croutons for topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Build the base
  1. Melt butter in a large pot, then sauté the onion for 4 minutes until softened and fragrant with a light sheen.
  2. Add the garlic and cook for 1 minute, stirring until fragrant and just starting to turn golden.
  3. Whisk in the flour and cook for 1-2 minutes to form a thick paste and remove the raw flour smell.
  4. Pour in the broth, milk, and cream, whisking until the mixture is smooth and beginning to thicken.
Simmer and thicken
  1. Add the cubed potatoes and bring to a simmer, then cook for 18-20 minutes until very tender when pierced.
  2. Mash half the potatoes in the pot to thicken the soup, then stir until the texture looks creamy with some chunks remaining.
Finish with cheese
  1. Reduce heat to low, then stir in the softened cream cheese until fully melted and smooth.
  2. Stir in 2-1/2 cups cheddar and the mustard powder until melted, creating a glossy, thick cheese sauce.
  3. Season with salt, pepper, and garlic powder to taste, then stir until evenly combined.
  4. Top with the remaining cheddar, chives, and croutons so the surface looks generously melted and ready to serve.

Notes

Pro tip: cook the flour for 1-2 minutes before adding liquids so the soup thickens smoothly without tasting like raw flour. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stove, adding a splash of milk or broth if it thickens too much. Freezing is not recommended because the dairy can separate when thawed and reheated. For a lighter swap, use half-and-half instead of heavy cream (texture will be slightly thinner).