Ingredients
Equipment
Method
Sauté the base
- Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 4 minutes, stirring occasionally until softened.
- Add the minced garlic and cook for 1 minute. Stir constantly so the garlic turns fragrant without browning.
Thicken the soup
- Whisk in the all-purpose flour and cook for 1-2 minutes. Keep stirring until the mixture smells lightly toasted.
- Pour in the chicken broth, whole milk, and heavy cream. Stir until smooth and evenly combined.
Cook and finish
- Add the cubed russet potatoes and bring the soup to a gentle simmer. Simmer for 18-20 minutes, stirring occasionally, until the potatoes are very tender.
- Mash about half the potatoes in the pot. Stir until the soup looks creamy with some remaining chunks.
- Reduce the heat to low and stir in the softened cream cheese until smooth. Warm through so the cheese fully melts into the base.
- Stir in 2-1/2 cups of the shredded sharp cheddar and the mustard powder until melted. Continue stirring until the cheese disappears and the soup turns thick and glossy.
- Season with salt, black pepper, and garlic powder to taste. Taste and adjust, then top each bowl with the remaining cheddar, chives, and croutons.
Notes
Pro tip: keep the heat at low when melting the cheddar so it stays smooth and doesn’t turn grainy. Store leftovers in an airtight container in the refrigerator up to 3-4 days; reheat gently on the stove, adding a splash of milk or broth if needed. Freezing is not recommended because dairy can separate when thawed. For a lighter option, use half-and-half in place of heavy cream and use reduced-fat sharp cheddar (the texture stays creamy but slightly less rich).