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Cheesy Potato Soup

Cheesy potato soup is creamy, thick, and loaded with tender potato chunks. This American stove-top version uses a roux for body and finishes with melted sharp cheddar for a golden, spoon-coating texture.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Cheesy potato soup base
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic cloves, minced
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter for sautéing
  • 3 tbsp all-purpose flour for roux
  • 3 cup shredded sharp cheddar divided
  • 0.5 cup cream cheese softened
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 0.5 salt to taste
  • 0.5 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 the 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, until fragrant.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer potatoes
  1. Pour in the chicken broth, whole milk, and heavy cream, whisking until smooth.
  2. Add the cubed russet potatoes and simmer for 18-20 minutes, stirring occasionally, until very tender.
Mash and finish with cheese
  1. Mash half 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 melted.
  3. Season with salt, pepper, and garlic powder to taste, then top with the remaining cheddar, chives, and croutons.

Notes

Pro tip: for the thickest soup, mash only half the potatoes so you keep chunky texture while still getting a creamy base. Store leftovers in the fridge up to 4 days; reheat gently on the stove. Freezing isn’t recommended because the dairy can separate after thawing. For a lighter swap, use half-and-half instead of the heavy cream (texture will be slightly less rich).