Potato Soup Recipe (Creamy Milk & Cheddar)
This potato soup recipe uses a simple butter-and-flour base, then gets its creamy texture from milk—no cream needed. You’ll boil and mash the potatoes, whisk in the milk mixture, and finish with chicken bouillon and cheddar for a cozy, straightforward bowl.
Ingredients
For the soup
Step-by-Step Method
Cook the potatoes
Peel and dice the potatoes. Add them to a pot, cover with water, and boil until tender. Drain well.
Mash until smooth
Return the potatoes to the pot and mash. If you want it extra smooth, blend briefly—just don’t overdo it.
Make the butter-flour base
In a second pot, melt the butter over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring so it doesn’t brown too much.
Whisk in the milk
Pour in the milk slowly while whisking constantly to keep it lump-free. Keep stirring until it starts to thicken slightly.
Combine and season
Add the mashed potatoes to the milk mixture. Stir in the chicken bouillon and mix until fully dissolved.
Simmer and adjust texture
Simmer for 10–15 minutes, stirring now and then so it doesn’t stick. If it feels too thick, splash in a bit more milk.
Add pepper and cheddar
Season with salt and black pepper. Lower the heat, add the cheddar, and stir until melted and evenly mixed.
Serve hot
Ladle into bowls and serve right away. If you like, top with a little extra cheddar.