Mashed Potato Soup with Cheddar and Croutons

Mashed Potato Soup with Cheddar and Croutons

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By Millie Pham

This soup is like a hug in a bowl.

Creamy mashed potatoes, sharp cheddar cheese, buttery croutons on top — it’s cozy, comforting, and comes together with simple ingredients you probably already have.

It’s one of those recipes I go back to again and again, especially when the weather turns chilly or when I just want something warm and cheesy.

It’s also great for using up leftover mashed potatoes, but I’ll show you how to make it from scratch if you need to.

Why I Love This Recipe

This soup takes me straight back to cozy weeknights at home. It tastes like loaded mashed potatoes, but in soup form — creamy, cheesy, and extra satisfying. Plus:

  • It’s made from pantry staples
  • It uses up leftover mashed potatoes or potatoes that are starting to sprout
  • Comes together in under 30 minutes
  • You can easily double it for a crowd
  • Feels fancy but is super simple
Mashed Potato Soup with Cheddar and Croutons

What You’ll Need

  • 4 medium russet potatoes, peeled and chopped
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for croutons)
  • 2 cups cubed crusty bread (like baguette or sourdough)
  • 1 tablespoon butter (for croutons)
  • Chopped chives (optional, for garnish)

Pro Tips

  • Dice your potatoes small so they cook faster and blend smoother.
  • Use sharp cheddar for bold flavor — mild gets lost in the soup.
  • Add croutons right before serving so they stay crunchy.
  • Use a potato masher for a rustic texture, or a blender for silky-smooth soup.
  • Make a double batch of croutons — they’re addictive!

Tools You’ll Need

  • Large soup pot
  • Medium skillet
  • Cutting board and knife
  • Potato masher or immersion blender
  • Wooden spoon
  • Measuring cups and spoons

Substitutions and Variations

  • Use leftover mashed potatoes instead of raw — just skip the boiling step
  • Swap cheddar for Gruyère or Monterey Jack
  • Sub Greek yogurt for sour cream
  • Make it vegetarian with veggie broth
  • Add cooked bacon for a loaded version

Make Ahead Tips

  • Make the soup base 1–2 days in advance and store in the fridge
  • Croutons can be made a day ahead and stored in an airtight container
  • Reheat soup gently on the stove, adding a splash of milk if it thickens too much

Servings and Time

Makes: 4 servings
Cook Time: 30 minutes

Mashed Potato Soup with Cheddar and Croutons Recipe

Step 1: Boil the Potatoes

Add 4 peeled and chopped russet potatoes to a large pot. Cover with water and add a generous pinch of salt. Bring to a boil, then simmer for 12–15 minutes until fork-tender.

Step 2: Make the Croutons

While the potatoes cook, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add 2 cups cubed crusty bread and toss to coat. Cook for 5–7 minutes, stirring often, until golden and crisp. Remove from heat.

Step 3: Sauté Onion and Garlic

Drain the potatoes and set aside. In the same pot, melt 3 tablespoons butter over medium heat. Add 1 diced small yellow onion and cook 5 minutes until soft. Stir in 3 cloves minced garlic and cook 1 more minute.

Step 4: Add Broth and Potatoes

Pour in 3 cups chicken broth and add the drained cooked potatoes back to the pot. Stir and bring to a low simmer.

Step 5: Mash the Potatoes

Use a potato masher to mash the potatoes directly in the broth until mostly smooth with some small chunks for texture.

Step 6: Stir in Dairy and Cheese

Reduce heat to low. Stir in 1 cup whole milk, 1 cup shredded sharp cheddar cheese, and ½ cup sour cream. Stir until smooth and creamy. Season with salt and pepper to taste.

Step 7: Serve and Top

Ladle soup into bowls. Top with crispy croutons, more cheddar if you like, and chopped chives.

Mashed Potato Soup with Cheddar and Croutons

Macros (Per Serving — Approximate)

  • Calories: 420
  • Protein: 12g
  • Carbs: 43g
  • Fat: 23g
  • Fiber: 3g
  • Sugar: 5g

Why This Recipe Works (Quick Science)

Mashed potatoes act as a natural thickener. When blended with broth and dairy, their starches break down and give the soup a rich, velvety texture without needing flour. Melting cheddar into the hot soup creates a smooth, creamy mouthfeel thanks to the proteins in the cheese emulsifying with the fat and starches.

Common Mistakes

  • Not seasoning enough: Potatoes need salt to shine. Taste as you go.
  • Adding cheese over high heat: This can make it grainy. Keep the heat low when stirring in cheese.
  • Using watery bread for croutons: Choose dense, crusty bread for the best crunch.
  • Skipping the mash: Don’t skip mashing or blending, or the texture won’t be right.

What to Serve With

  • A crisp green salad with vinaigrette
  • Roasted broccoli or carrots
  • Ham or rotisserie chicken on the side
  • A warm baguette for dipping

FAQ

Can I use leftover mashed potatoes?
Yes! Use about 3–4 cups and skip boiling the potatoes.

Can I freeze this soup?
It’s best fresh, but you can freeze it. Reheat slowly and add milk to bring it back to life.

Can I use other cheeses?
Totally — Gruyère, Monterey Jack, or a smoked cheese work great.

How do I make it vegetarian?
Swap the chicken broth for veggie broth.

What if I don’t have sour cream?
Use Greek yogurt or a splash of heavy cream.

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