Quick Recipe Overview
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
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Servings: 6 bowls
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Difficulty: Easy
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Cuisine and category: American, soup
Intro
This potato soup recipe makes a creamy stovetop soup with tender russet potatoes, a savory onion base, milk, and sharp cheddar. A small amount of flour thickens the broth, while partly mashed potatoes add body without turning every bite smooth. It is a practical one-pot dinner for a cold evening and uses familiar ingredients.
Why You’ll Love This Recipe
- The roux and russets create a creamy texture without a blender.
- Potato pieces stay in the soup, so it has both a smooth broth and hearty bites.
- The method is straightforward, and the cheddar goes in after the pot leaves the heat.
- Leftovers reheat well with a splash of milk or broth.
Recipe Card
Creamy Potato Soup
Ingredients
Equipment
Method
- Melt the unsalted butter in a Dutch oven over medium heat. Add the yellow onion and cook for 4 to 5 minutes, stirring, until soft and translucent. Stir in the garlic and cook for 30 seconds.
- Sprinkle the all-purpose flour over the onion and stir for 1 minute. Whisk in the low-sodium vegetable broth a little at a time until smooth, scraping the bottom of the pot.
- Add the russet potatoes, kosher salt, and black pepper. Bring to a gentle simmer, cover, and cook for 16 to 20 minutes, stirring once or twice, until a fork slides easily into the potato cubes.
- Remove the pot from the heat. Use a potato masher to gently mash the potatoes in several places, about 8 to 10 presses total, leaving plenty of chunks.
- Stir in the room-temperature whole milk. Return the pot to low heat and warm gently for 3 to 4 minutes without boiling. Turn off the heat, then stir in the freshly grated sharp cheddar cheese and sour cream until creamy.
- Let the soup stand for 5 minutes so it can thicken slightly. Taste and adjust the seasoning. Ladle into bowls and top with fresh chives and optional sharp cheddar cheese.
Notes
Recipe Tips
Cut the russet potatoes into even half-inch cubes so they soften at about the same time. Let the diced onion become soft before adding the flour; the short cook in butter removes the raw flour taste and gives the broth a fuller base.
When adding broth, start with a small splash and whisk until the flour mixture looks smooth, then pour in the rest. The soup can simmer gently while the potatoes cook, but a hard boil can make the cubes break apart before they are tender all the way through.
For a thicker texture, press a few potato pieces against the side of the pot with a masher. Stop after several presses. Mashing every piece can make russets gummy. Add the milk over low heat and stir in the cheddar and sour cream off the heat for a smoother finish.
Common Mistakes to Avoid
- Cutting large uneven potato pieces can leave firm centers beside potatoes that are already falling apart.
- Adding all the broth at once to the flour can leave small lumps. Whisk in a little at a time.
- Boiling after the milk and cheese go in can make the soup scorch or turn grainy.
- Over-mashing the potatoes can make the soup pasty instead of creamy with soft chunks.
Variations
For a meat-free topping, add extra chives and cheddar. For a little tang, finish each bowl with a spoonful of sour cream. To make the soup lighter, replace some of the whole milk with vegetable broth and expect a thinner texture.
If you like a more rustic bowl, leave the skins on thin-skinned potatoes, though russet skins are thicker and more noticeable. You can also add a small pinch of smoked paprika to each serving for warmth without changing the basic soup.
What to Serve With It
Serve the soup with a green salad, toast, or warm rolls. For another simple bowl, try this roasted tomato basil soup. A lighter option is simple vegetable soup, while lasagna soup makes a heartier dinner on another night. Browse the Recipe Index for more easy meals.
Storage
Cool leftovers and refrigerate them in shallow airtight containers within 2 hours. Keep for 3 to 4 days. The soup thickens as it chills, so loosen it with milk or broth when reheating. See the USDA guide to handling leftovers safely.
Reheating
Warm the soup in a saucepan over medium-low heat, stirring often. Add a splash of milk or broth to thin it, then heat thoroughly to 165°F. Avoid a hard boil after reheating so the dairy stays smooth.
Make Ahead
Dice the onion and potatoes a few hours ahead and keep them covered in the refrigerator. The finished soup can be made one day ahead. Reheat gently and stir in a little milk if the broth has thickened overnight.
FAQs
What potatoes are best for potato soup?
Russet potatoes soften easily and release starch that helps thicken the broth. Yukon Gold potatoes also work, but the finished soup will be a little less fluffy.
How can I thicken this potato soup recipe?
Use the flour in the recipe, then mash a small portion of the cooked potatoes directly in the pot. Add more mashes gradually so you can stop at the texture you like.
Can I freeze potato soup?
The soup can be frozen, though milk and sour cream may separate slightly when thawed. Freeze in airtight portions, thaw in the refrigerator, and reheat slowly while stirring.
Why did my potato soup turn grainy?
The soup may have boiled hard after the milk and cheese were added, or the cheese may not have melted smoothly. Keep the heat low and stir in the cheddar after removing the pot from the heat.
