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Cheesy Potato Soup

Cheesy potato soup simmers russet potatoes in a creamy broth until fork-tender, then gets its rich texture from mashed potato chunks, sharp cheddar, and sour cream. It’s a cozy stovetop soup with plenty of hearty potato pieces in every bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 790
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 3 cup whole milk
  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cup sharp cheddar cheese shredded
  • 1 cup sour cream

Method
 

  1. Melt the butter in a 6-quart pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle the flour over the onion mixture and stir for 1 minute.
  5. Gradually whisk in the chicken broth and milk until smooth.
  6. Stir in the potatoes, salt, and pepper.
  7. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
  8. Remove the pot from the heat and mash some of the potatoes against the side of the pot to thicken the soup, leaving plenty of chunks.
  9. Stir in the cheddar and sour cream until the cheese is melted and the soup is creamy.
  10. Serve warm.

Notes

For a thicker soup, mash a few more potatoes against the side of the pot while leaving plenty of chunks. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use vegetable broth instead of chicken broth.