Creamy Russet Potato Soup with Cheddar and Chives Recipe

About

A thick, velvety potato soup made with tender russet potatoes, sharp cheddar, and fresh chives — simple pantry ingredients that come together in under 45 minutes.

1. 1

   Prep the vegetables

   prep 10 min

   Peel and cut the russet potatoes into 1-inch cubes, dice the onion, and mince the garlic. Having everything ready before you start cooking keeps this recipe moving quickly and ensures even cooking times.

2. 2

   Sauté the onion and garlic

   cook 6 min

   Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

3. 3

   Build the roux

   cook 2 min

   Sprinkle the flour over the softened onion and garlic, then stir constantly with a wooden spoon for about 1–2 minutes until the flour is fully incorporated and smells slightly nutty. This step thickens the soup and removes the raw flour taste.

4. 4

   Add broth and potatoes

   cook 2 min

   Pour in the broth one cup at a time, stirring after each addition to keep the mixture smooth. Add the cubed potatoes, season with salt and pepper, and stir to combine. While this cooks, start slicing the chives for step 7.

5. 5

   Simmer until potatoes are tender

   cook 18 min

   Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 15–18 minutes, stirring occasionally, until the potatoes are completely tender and can be easily pierced with a fork.

6. 6

   Mash or blend to desired consistency

   cook 4 min

   Use a potato masher directly in the pot to mash about half the potatoes for a chunky-creamy texture, or use an immersion blender to blend to a fully smooth consistency — your choice. Stir in the milk and return the soup to a gentle simmer over medium-low heat for 2–3 minutes.

7. 7

   Melt in the cheddar

   cook 2 min

   Remove the pot from heat and stir in the shredded cheddar cheese a handful at a time, allowing each addition to melt fully before adding the next. Taste and adjust salt and pepper as needed.

8. 8

   Rest briefly

   rest 3 min

   Let the soup sit off the heat for 2–3 minutes to thicken slightly and allow the flavors to meld before serving.

9. 9

   Serve and garnish

   serve 2 min

   Ladle the soup into bowls and top each portion with fresh chives and an extra pinch of black pepper. Serve immediately with crusty bread or crackers on the side.