Everything good about a baked potato, in a bowl, with a spoon. This soup is thick, creamy, and properly comforting, with soft potato, sharp cheddar, and a cool spoonful of sour cream on top. It is the soup to make when the weather turns cold and dinner needs to feel like a warm blanket.

It comes together in one pot in under an hour, and most of that time is hands-off simmering. A potato masher does the thickening — no blender required — so the soup stays hearty with plenty of texture. Serve it with crusty bread and a simple salad, and nobody will leave the table hungry.

Ingredients

2 tablespoons unsalted butter
1 large onion, finely chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups (950 ml) vegetable broth
2 lb (900 g) russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
1/2 cup (120 g) sour cream
4 green onions (scallions), sliced, for topping
Extra chives and cracked pepper, to serve

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, until soft and translucent. Add the garlic and cook for 30 seconds more.
Sprinkle over the flour and stir for 1 minute to cook out the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to keep the mixture smooth. Add the potatoes, salt, and pepper.
Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the potatoes are very tender.
Mash the soup lightly with a potato masher, leaving plenty of chunks for texture. Stir in the milk and cream and heat through for 2 to 3 minutes. Do not boil hard.
Remove from the heat. Stir in 1 cup (115 g) of the cheddar until melted, then stir in the sour cream.
Taste for salt and pepper. Ladle into bowls and top with the remaining cheddar, green onions, and chives.

Tips and Substitutions

Russet potatoes break down beautifully and make the soup naturally thick. Waxy potatoes hold their shape more; use them if you prefer a chunkier soup.

For a lighter version, use all milk instead of milk plus cream, and reduce the cheese slightly. The soup will be thinner but still comforting.

Stir in a handful of steamed broccoli florets or sweetcorn with the milk for extra vegetables.

For a smoky twist, add 1/2 teaspoon of smoked paprika with the flour, or top with crispy vegetarian bacon-style bits.

Storage and Reheating

Cool leftovers within 2 hours and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, stirring often, with a splash of milk or broth to loosen. Dairy-based soups do not freeze well, so freezing is not recommended.

Allergen Information

Contains milk and wheat (gluten, from the flour). This recipe is free from egg, fish, shellfish, nuts, soy, and sesame as written. Check broth labels for allergens.

Food Safety

Heat the soup until steaming hot throughout before serving, and reheat leftovers until steaming. Do not leave cooked soup at room temperature for more than 2 hours. Refrigerate leftovers promptly.

Nutrition

Estimated nutrition per serving: 410 calories, 13 g protein, 44 g carbohydrates, 21 g fat. Values are estimates only and will vary with the cheese, cream, and toppings used.

Related Recipes

For a lighter soup-night starter, pair with Mediterranean Veggie Couscous Bowl the next day, or browse Lunch. For a heartier main course, try Slow Cooker Beef Stew.