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Cheesy Potato Soup

Cheesy potato soup made with a creamy roux and simmered until potatoes are very tender, then finished with melted sharp cheddar for a thick, golden texture. Serve it hot with a blanket of cheddar, chives, and crunchy 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: 560
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
  • 0.25 tsp salt to taste
Black pepper
  • 0.25 tsp pepper to taste
Chives and croutons
  • 1 chives and croutons for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté the base and build the roux
  1. Melt the butter in a large pot over medium heat, watching it turn glossy. Sauté the diced onion for 4 minutes until softened and slightly translucent.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant. Sprinkle in the all-purpose flour and whisk or stir to combine, cooking for 1-2 minutes until lightly golden.
  3. Slowly pour in the chicken broth, then add the whole milk and heavy cream while stirring. Bring the mixture to a gentle simmer so it looks smooth and thickening.
Cook potatoes and thicken
  1. Add the cubed russet potatoes and simmer for 18-20 minutes until very tender. You should be able to break a potato piece easily with a spoon.
  2. Mash about half the potatoes in the pot to thicken the soup, leaving some chunks for texture. Stir in the softened cream cheese until smooth and fully incorporated.
Melt cheese and finish
  1. Reduce the heat to low, then stir in 2-1/2 cups of the shredded sharp cheddar and the mustard powder until melted. The soup should be uniformly creamy and glossy.
  2. Season with salt, pepper, and garlic powder to taste, stirring to distribute evenly. Top with the remaining cheddar, chives, and croutons just before serving for a melty-cheesy look.

Notes

Pro tip: keep the heat at low when adding the cheddar so the cheese melts smoothly without graininess. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop with a splash of milk if needed. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, use half-and-half instead of the heavy cream while keeping the same cheddar amount.