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Homemade potato soup hero

Easy Homemade Potato Soup

A thick, chunky potato soup made with russet potatoes, a butter-flour roux, and sharp cheddar stirred in off the heat for a smooth, creamy finish. One pot, 55 minutes, deeply comforting.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Starter
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1.3 kg (about 3 lbs) Russet potatoes, peeled and cut into 3cm cubes
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 3 large garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 litre low-sodium chicken broth (about 4.5 cups)
  • 1 cup whole milk (240ml)
  • 1/2 cup heavy cream (120ml)
  • 2 tablespoons sour cream
  • 1 1/2 cups sharp cheddar cheese (150g), freshly grated
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1 teaspoon fine salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chives sliced

Equipment

  • Large heavy-bottomed pot or Dutch oven (5 to 7 quart)
  • Potato masher
  • Box grater, coarse side
  • Instant read thermometer optional

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Add diced onion and cook for 7 to 8 minutes until fully soft and translucent. Add minced garlic and stir for 60 seconds until fragrant.
  2. Sprinkle flour over the onion mixture and stir until a paste forms. Cook for 90 seconds, stirring constantly, until the raw flour smell is gone and the paste smells faintly nutty.
  3. Pour chicken broth into the pot in a slow steady stream while stirring to dissolve the roux. Add cubed potatoes, smoked paprika, garlic powder, thyme, salt, and pepper. Bring to a boil over medium-high heat.
  4. Reduce to medium-low and simmer uncovered for 18 to 20 minutes until a knife tip slides into the center of the largest potato cube with no resistance.
  5. Use a potato masher to crush one third to one half of the potatoes directly in the pot until the broth thickens noticeably. Leave the rest as chunks.
  6. Add whole milk, heavy cream, and sour cream. Stir to combine and return to a gentle simmer for 5 minutes over medium heat. Do not boil.
  7. Turn burner off completely. Add freshly grated cheddar in two to three batches, stirring after each until fully melted. Stir in sliced chives.
  8. Taste and adjust salt and pepper. Rest 5 minutes then ladle into bowls with desired toppings.

Notes

Always grate cheddar from a block; pre-shredded bags contain anti-caking agents that prevent clean melting.
Season in three stages: with the potatoes, before adding dairy, and after the cheese goes in.
Mash more potatoes for a thicker broth, fewer for a chunkier texture.
Leftovers thicken in the fridge; add a splash of warm broth when reheating to restore consistency.