Monster Mash Potato Soup with Cheddar and Chives
Butter starts to foam around the diced onion, and the kitchen smells savory before the potatoes even hit the pot. I like this Monster Mash Potato Soup with Cheddar and…
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Butter starts to foam around the diced onion, and the kitchen smells savory before the potatoes even hit the pot. I like this Monster Mash Potato Soup with Cheddar and Chives when I want a thick, cozy soup that still has a little texture instead of turning into a smooth puree.
Russet potatoes do a lot of the thickening here, while a quick flour-and-broth base gives the soup a creamy body without needing a blender. I mash the potatoes right in the pot, stopping when most are smooth but a few soft chunks remain. Sharp cheddar goes in after the pot comes off the heat, so it melts into the soup instead of getting stringy or grainy. The finished bowl is creamy, savory, and dotted with fresh green chives.
Kitchen Note
Take the pot off the heat before stirring in the cheddar. The soup stays hot enough to melt it, and the cheese stays smooth instead of tightening up over direct heat.
Save this Monster Mash Potato Soup with Cheddar and Chives for a cozy meal with tender potato chunks, melted sharp cheddar, and fresh chives.
Why Mashing Russets in the Pot Beats Blending This Soup
Russets are starchy, so they break down easily as they cook and help thicken the broth. That’s useful in potato soup, but it also means the texture can change quickly if you keep working the potatoes after they’re soft. A blender or food processor can release too much starch and leave the soup gluey rather than creamy.
Mashing by hand gives you control over the finish. I stop when most of the potatoes have blended into the broth but some small chunks are still visible; those pieces make each spoonful feel like potato soup rather than a smooth puree. The flour in the base adds another layer of body, so you don’t need to mash every last piece to get a thick consistency.
The potato cubes should be close to the same size, too. Cutting them into even half-inch pieces helps them soften at a similar pace, so you’re not waiting on firm centers while the smaller pieces disappear into the soup.
Why Russets, Flour, and Sharp Cheddar Build the Soup’s Texture
- Russet potatoes — Their starch gives the soup a naturally thick, soft texture after mashing. Choose firm potatoes without green patches or soft spots; peeling them and cutting them evenly helps the centers cook through together. A waxier potato such as Yukon Gold will work, but the soup will be less fluffy and the potato pieces will hold their shape more.
- All-purpose flour — Flour thickens the broth before the potatoes go in, giving the finished soup a cohesive, creamy base. Cook it briefly with the softened onion and butter so it doesn’t taste raw, then whisk in the broth gradually to avoid lumps. A gluten-free all-purpose blend designed for a one-to-one flour swap can replace it, though the texture may vary by blend.
- Low-sodium chicken broth — It brings savory depth without making the soup overly salty before the cheddar is added. For a vegetarian version, use vegetable broth in the same amount; the result will taste a little less rounded and chicken-savory.
- Whole milk — Whole milk gives the soup a fuller, smoother finish than a lower-fat milk. Use plain, unsweetened oat milk for a dairy-free version; avoid sweetened or flavored varieties, which would pull the soup in the wrong direction.
- Sharp cheddar — Sharp cheddar brings enough flavor to stand up to the potatoes and milk. A block you shred yourself tends to melt more smoothly than pre-shredded cheese, though pre-shredded cheddar is convenient and still works. Fresh chives add a clean onion note; chop them shortly before stirring them in for the brightest flavor.
Building the Base, Softening the Potatoes, and Finishing the Cheese
Soften the onion and smooth out the broth base
Melt the butter in a 6-quart pot over medium heat, add the finely diced onion, and cook for 5–7 minutes until it’s soft. Stir in the flour and keep it moving for 1 minute; the mixture will look thick and pasty. Whisk in the chicken broth gradually, rather than pouring it all in at once, and smooth out any flour clumps before adding the potatoes. A gradual pour makes it easier to get a silky base.
Simmer the potatoes until they give easily
Stir in the potato cubes, salt, and black pepper, then bring the pot to a boil over medium-high heat. Reduce the heat to a gentle simmer, cover, and cook for 15–20 minutes, until the potatoes are very tender. If the simmer is vigorous, lower the heat; a steady, gentle bubble cooks the potatoes without knocking the pieces apart. Check the largest cubes, since they’ll take the longest to soften.
Mash to a creamy, slightly chunky texture
Use a potato masher right in the pot and work the potatoes until most are smooth, leaving some chunks behind. The soup should thicken as the soft potatoes break down into the broth. If you keep mashing until every piece disappears, you’ll lose the contrast that makes the soup hearty. Take a moment to look over the texture before moving on; you can always mash a few more pieces, but you can’t bring back chunks once they’re gone.
Warm the milk, then melt in the cheddar
Stir in the whole milk and heat the soup over medium-low for 3–5 minutes, until steaming. Keep it below a boil; boiling after the milk goes in can make the texture less smooth. Remove the pot from the heat, stir in the shredded cheddar until melted, and finish with the chopped chives. The cheese should disappear into the soup while the chives stay bright green.
Three Ways to Adapt This Cheddar Potato Soup
Make it vegetarian with vegetable broth
Swap the chicken broth for the same amount of vegetable broth. The soup keeps its creamy potato-and-cheddar base, with a gentler, more vegetable-forward savory flavor.
Make a dairy-free pot
Use plant-based butter in place of the butter, unsweetened oat milk instead of whole milk, and dairy-free cheddar for the sharp cheddar, keeping each swap in the same amount. The soup will still be hearty, though the cheese flavor and silky finish will depend on the dairy-free cheddar you choose.
Leave it extra chunky
Mash only some of the cooked potatoes and leave more pieces intact. You’ll get a looser, more rustic bowl with distinct bites of potato instead of the thicker, mostly smooth texture.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3–4 days. The soup will thicken as the potatoes absorb some of the liquid.
- Freezer: Freezing isn’t my first choice for this soup. The milk and cheddar can separate, and the potatoes may turn grainy after thawing.
- Reheating: Warm it on the stovetop over low heat, stirring often, until steaming. Avoid a hard boil, which can make the dairy-based soup less smooth.
Questions That Come Up While Making This Potato Soup
Monster Mash Potato Soup with Cheddar and Chives
Ingredients
Method
- Melt the butter in a 6-quart pot over medium heat.
- Add the onion and cook for 5–7 minutes until softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth.
- Stir in the potatoes, salt, and pepper, and bring to a boil over medium-high heat.
- Reduce the heat to maintain a gentle simmer, cover, and cook for 15–20 minutes until the potatoes are very tender.
- Mash the potatoes in the pot until mostly smooth with some chunks remaining.
- Stir in the milk and heat over medium-low for 3–5 minutes until steaming; do not let it boil.
- Remove the pot from the heat and stir in the cheddar until melted.
- Stir in the chives.
