Potato Soup Recipe
Creamy stovetop potato soup with tender Yukon Gold potatoes, sharp cheddar and fresh chives, thickened partly by mashing the potatoes.
Contains: Milk · Wheat
This recipe contains milk and wheat. Chicken broth formulations vary, so check the label if you are managing additional allergies.
WHY IT WORKS
Why This Recipe Works
01
Build Creaminess Naturally
Mashing some of the tender potatoes directly into the soup thickens the broth while leaving plenty of soft potato pieces intact.
02
Add Dairy at the End
Whole milk and cheddar go in after the potatoes are cooked, so the soup stays creamy without simmering the dairy for a long time.
03
Layer the Savory Base
Butter, softened onion, garlic and a light flour roux give the broth body and savory depth before the potatoes are added.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the onion and cook for about 5 to 6 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for about 30 seconds.
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Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
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Gradually whisk in the chicken broth, adding a little at first to make a smooth mixture. Add the potatoes, salt and black pepper. Bring just to a boil, then reduce the heat to maintain a steady simmer.
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Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the potatoes are very tender when pierced with a fork.
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Use a potato masher to mash about one-third of the potatoes directly in the pot, leaving the rest in soft chunks.
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Stir in the milk and all but a small handful of the cheddar. Warm over low heat for 3 to 5 minutes, stirring often, until the cheese has melted and the soup is hot. Do not let the soup boil.
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Remove from the heat and stir in most of the chives. Taste and adjust the seasoning, then ladle into bowls and top with the reserved cheddar and chives.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the soup up to 2 days ahead, cool it promptly and refrigerate it covered. Reheat gently over medium-low heat and add a small splash of milk or broth if the soup has thickened in the refrigerator.
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Recipe Notes
Ingredient Notes
Yukon Gold potatoes hold their shape well enough to leave the soup pleasantly chunky while still becoming creamy when mashed. Shred the cheddar from a block when possible; it usually melts more smoothly than pre-shredded cheese.
Useful Substitutions
Russet potatoes can replace Yukon Golds, although they break down more readily and will make the soup a little thicker. Vegetable broth can replace the chicken broth if you want a vegetarian version.
INGREDIENT QUALITY
Quality Note
Yukon Gold potatoes give a creamy texture while still holding soft chunks in the finished soup. Shred the cheddar from a block when possible for smoother melting.
SPEND LESS
Cost-Saving Tip
Compare the unit price on cheddar blocks and larger packs. Shred only what you need for the soup and freeze any extra cheese in measured portions for another recipe.
COOKING TIPS
Tips
Cut the Potatoes Evenly
Keep the potato cubes close to the same size so they become tender at roughly the same time and mash consistently.
Whisk the Broth in Gradually
Add the broth a little at a time at first, whisking it into the flour mixture before adding more. This helps keep the soup smooth rather than lumpy.
Mash Only Part of the Potatoes
Mash about one-third of the potatoes in the pot and leave the rest in pieces. That gives the soup body without turning it into a fully blended puree.
Keep the Final Heat Gentle
After adding the milk and cheddar, keep the soup below a boil and stir gently. High heat can make the cheese separate and the texture grainy.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the soup promptly, refrigerate it in a covered container within 2 hours and use it within 3 to 4 days.
Freezing
The soup can be frozen, but the potatoes and dairy may become slightly grainy after thawing. Freeze cooled portions in airtight containers for up to about 2 months and thaw overnight in the refrigerator.
Reheat on the Stovetop
Warm the soup gently in a saucepan over medium-low heat, stirring often. Add a small splash of milk or broth if it has thickened, and heat until steaming hot throughout.
Reheat in the Microwave
Microwave individual portions in a microwave-safe bowl in short intervals, stirring between each one, until the soup is steaming hot throughout.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Potato Soup FAQs
What potatoes are best for potato soup?
Yukon Gold potatoes work especially well because they become creamy when mashed but can still hold soft chunks in the finished soup. Russets also work and produce a thicker, fluffier texture.
How can I thicken potato soup without blending it?
Mash some of the cooked potatoes directly in the pot. The released starch thickens the broth while leaving the rest of the potatoes chunky.
Can I use pre-shredded cheddar?
Yes, but pre-shredded cheese often contains anti-caking ingredients that can make it melt less smoothly. Freshly shredded cheddar generally gives the creamiest result.
Why is the cheddar added near the end?
Adding the cheddar after the potatoes are tender lets it melt over gentle heat. Boiling cheese for a long time can make the soup oily or grainy.
Can I make potato soup ahead of time?
Yes. Make the soup up to 2 days ahead, cool it promptly and refrigerate it covered. Reheat gently and loosen it with a splash of milk or broth if it thickens in the refrigerator.
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