Quick Recipe Version (TL;DR)

Yield: 4 servings (about 6 cups)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Quick Ingredients

2 lb russet potatoes, peeled and 1/2-inch dice
1 medium yellow onion, diced
2 tbsp unsalted butter
4 cups low-sodium chicken or vegetable broth
1 1/2 cups whole milk
1 cup (4 oz) sharp cheddar, freshly shredded
4 scallions, thinly sliced (for topping)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more for serving
Optional: 2 garlic cloves, minced

Do This

1. Prep potatoes (1/2-inch dice), dice onion, mince garlic (optional), shred cheddar, and slice scallions.
2. Melt butter in a heavy pot over medium heat; cook onion 4–5 minutes until translucent (add garlic for 30 seconds).
3. Stir in potatoes, salt, pepper, and broth; bring to a gentle simmer (about 190–200°F), cover slightly, and cook 15–18 minutes until tender.
4. Lightly mash about half the potatoes in the pot to thicken while keeping chunks.
5. Reduce heat to low; stir in milk and warm to 170–180°F (do not boil). Add cheddar in small handfuls, stirring until smooth.
6. Taste and adjust seasoning. Ladle into bowls; top with scallions and extra black pepper. Serve hot.

Why You’ll Love This Recipe

Classic baked-potato comfort in a creamy, cozy bowl—no heavy cream or roux needed.
Weeknight-friendly: one pot, 45 minutes, pantry staples.
Balanced texture: silky broth with tender potato chunks.
Kid- and budget-friendly, with simple, familiar flavors.

Grocery List

Produce: Russet potatoes, yellow onion, scallions, garlic (optional)
Dairy: Unsalted butter, whole milk, sharp cheddar, sour cream (optional)
Pantry: Low-sodium chicken or vegetable broth, kosher salt, black pepper

Full Ingredients

Soup Base

2 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup)
2 garlic cloves, minced (optional)
2 pounds russet potatoes, peeled and cut into 1/2-inch dice
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken or vegetable broth

To Finish & Serve

1 1/2 cups whole milk
1 cup (4 ounces) sharp cheddar cheese, freshly shredded, plus extra for garnish if desired
4 scallions, thinly sliced (about 1/2 cup), divided for topping
Additional freshly ground black pepper, to taste
Sour cream, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the ingredients

Peel and dice the potatoes into 1/2-inch cubes for even cooking. Dice the onion, mince the garlic (if using), shred the cheddar, and thinly slice the scallions. Keep the scallions reserved for serving. There’s no need to soak the potatoes; the natural starch helps thicken the soup.

Step 2: Soften the aromatics

In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes. If using garlic, stir it in and cook just until fragrant, about 30 seconds. Avoid browning; you’re building gentle sweetness.

Step 3: Simmer the potatoes

Add the diced potatoes, salt, pepper, and broth. Bring to a gentle simmer over medium heat—aim for small, steady bubbles (about 190–200°F). Partially cover and cook, stirring occasionally, until the potatoes are tender when pierced, 15–18 minutes.

Step 4: Mash for body

Use a potato masher to lightly mash about half the potatoes directly in the pot. This releases starch and creates a naturally creamy base while leaving satisfying pieces intact. If you prefer, pulse an immersion blender 2–3 short times—avoid over-blending to prevent a gluey texture.

Step 5: Add milk and melt the cheese gently

Reduce the heat to low. Stir in the milk and warm the soup to 170–180°F; do not let it boil. Add the shredded cheddar a small handful at a time, stirring in a figure-eight motion until melted and smooth before adding more. Keep the heat gentle so the cheese stays silky.

Step 6: Season and serve

Taste and adjust salt and pepper. Ladle into warm bowls and finish with a generous sprinkle of sliced scallions, a few extra shreds of cheddar if you like, and freshly ground black pepper. Add a dollop of sour cream for a “baked potato” vibe. Serve immediately.

Pro Tips

Use russet potatoes for a fluffy, classic baked-potato texture; Yukon Golds make a slightly silkier soup with less mash needed.
Shred the cheddar yourself; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
Keep it gentle: once milk and cheese are in, stay below a simmer (under 180°F) to prevent curdling or separation.
Mash in moderation for the best body—over-blending releases too much starch and can make the soup gummy.
Season in layers and at the end; cheese and broth both add salt, so taste before adding more.

Variations

Loaded Baked Potato: Top bowls with a dollop of sour cream, extra cheddar, and chopped chives or scallions. Add crisp bacon if you eat it.
Broccoli Cheddar Potato: Add 2 cups small broccoli florets during the last 5 minutes of simmering; finish with an extra 1/2 cup cheddar.
Smoky Vegetarian: Use vegetable broth and finish with 1/2 teaspoon smoked paprika and a drizzle of good olive oil.

Storage & Make-Ahead

Refrigerate in an airtight container for 3–4 days. The soup thickens as it sits—thin with a splash of milk or broth when reheating. Warm gently over low heat, stirring often; avoid boiling after the cheese is added. Freezing dairy-based soups is not ideal (texture can become slightly grainy), but it can be done for up to 2 months; thaw overnight in the fridge and whisk in a little warm milk when reheating to restore creaminess.

Nutrition (per serving)

Approx. 410 calories; 19 g fat; 46 g carbohydrates; 13 g protein; 780 mg sodium. Calculated with low-sodium broth and without optional sour cream or extra cheese; values are estimates.

Creamy Baked Potato Soup with Cheddar and Scallions