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Cheesy Potato Soup

Cheesy potato soup made with tender, simmered russet potatoes and a velvety cheddar-melt base. Thick, creamy texture with mashed potatoes, mustard powder, and a golden layer of shredded cheddar on top.
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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: 625
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cup shredded sharp cheddar Divided.
  • 0.5 cup cream cheese Softened.
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 chives For topping.
  • 0.25 croutons For topping.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the roux
  1. Melt butter in a large pot, then sauté the onion for 4 minutes, stirring until softened and glossy.
  2. Add the garlic and cook for 1 minute, keeping it fragrant but not browned.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer and thicken
  1. Pour in the chicken broth, whole milk, and heavy cream and stir until smooth.
  2. Add the cubed russet potatoes and simmer for 18-20 minutes, until very tender.
  3. Mash half the potatoes in the pot, then stir in the softened cream cheese until smooth.
Finish with cheddar and season
  1. Reduce heat to low and stir in 2-1/2 cups of shredded sharp cheddar and the mustard powder until melted.
  2. Season with salt, pepper, and garlic powder to taste, stirring to combine.
  3. Ladle into bowls and top with the remaining shredded cheddar, chives, and croutons.

Notes

For the smoothest texture, mash the potatoes while the soup is hot so the cream cheese fully melts. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove until hot (avoid boiling to keep the cheese from separating). Freezing isn’t recommended for best texture. For a dairy-light swap, use reduced-fat cream cheese and milk, and reduce cheddar by 1/2 cup while increasing garlic powder to taste.