Photo: Brie Passano; Styling: Claire Spollen
Yield
Serves 4

Luscious, creamy potato soup uses just one pan for fast weeknight comfort and even faster cleanup. We love the look and tang of sharp white cheddar.

How to Make It

Step 1

Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk.

Step 2

Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives.

Ratings & Reviews

Creamy Dreamy Potato Soup

MaryEliz
April 15, 2016
Wow, this has made me switch from the potato soup I have been making for years to this one.  I cooked bacon first and used some of the bacon drippings instead of using the oil to start, then set the bacon aside and added it upon completion.  I followed everything else exactly but subbing out the veggie broth for chicken.  This was super good.  I did take about 3/4 of the soup and blend it in my vita-mix and then poured it back in to the chunky part of the soup to give it a nice creamy and chunky texture.  This is a wonderful recipe!

Good with a tweak

nwilker
October 30, 2017
Like the first reviewer, I added 3 pieces of turkey bacon, deglazing the frying pan with some broth and adding to the soup (not much there as turkey bacon has so little fat). Also had to cook potatoes about 20 minutes for mashable consistentcy. Other than that, it was prepared as written. Flavorful, relatively easy. Tasted even better reheated the next day.

foodie2212's Review

chefbille
March 07, 2015
Very quick, easy to make, and delicious. Will definitely make often. Followed recipe as written.

eppercival's Review

daneanp
February 26, 2015
I thought this was very good. I would make it again.

GeeLisa's Review

Debbie17
February 24, 2015
This soup was quick to make and very good. I didn't have any vegetable broth on hand, so I used chicken broth instead.

Not amazing, but easy and creamy

PuppyToes
April 21, 2015
I perhaps need to find sharper white cheddar cheese, there was no twang for me.It took nearly 30 minutes to get the potatoes to squish. I used an immersion blender, that did the trick nicely.I also added red pepper flakes to add some heat, and some cajun spice mixture to give some pizazz. I also paired with with jalapeno cheddar beer bread for a fun meatless monday.

Very good

GeeLisa
May 14, 2015
I agree with previous reviewers that it took much longer for the potatoes to be cooked enough for easy mashing.  I, too, also needed to use an immersion blender to do the trick.  Other than that, with a good sharp white cheddar, the soup had great flavor and consistency.  My husband, who never eats leftovers, devoured the remaining soup the next day.  This is a keeper.

Tasty

sukeedog
June 27, 2015
Yummy and easy to prepare. The cheese flavor is subtle, and the soup is very, very thick, if those things matter to you...

Very good

Melanie
September 07, 2015
I used extra sharp cheese. Did also add a little more cheese than recipe requires.

Excellent and creamy

M
December 22, 2015
I doubled this recipe and used extra sharp white cheddar.  An immersion blender makes this a dream to make.  My daughter and husband said it would be better with bacon crumbled on the top.  They are probably right, but it was still pretty darn good.  Will definitely make again.