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Potato Soup

Potato soup made with red potato skins for pops of color, simmered until very tender, then thickened and finished with a melty white cheddar–gruyère blend. Topped with crispy prosciutto curls and fresh chives for an elegant, chunky texture and rich flavor.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 5 medium red potatoes Dice with skins on for color and texture.
  • 1 leek Slice the white and light green parts.
  • 4 cloves garlic Minced.
Soup base
  • 3 cup vegetable broth
  • 3 tbsp olive oil
  • 2 tbsp flour For thickening.
  • 1 tsp fresh thyme Use leaves.
  • 0.5 tsp white pepper
  • 1 salt To taste.
Cheese and cream
  • 1 cup sharp white cheddar Shredded.
  • 1 cup gruyère Shredded.
  • 1 cup heavy cream
Toppings
  • 1 crispy prosciutto Crispy curls for topping.
  • 1 fresh chives Chopped.
  • 1 white cheddar Extra shredded topping, if desired.

Equipment

  • 1 Dutch oven

Method
 

Sauté the leek and garlic
  1. Heat olive oil in a Dutch oven over medium heat and sauté the leek until soft and slightly golden, about 6–8 minutes, stirring occasionally (visual cue: softened, lightly golden edges).
  2. Add the minced garlic and cook for 30–60 seconds, stirring constantly until fragrant (visual cue: garlic smells aromatic, not browned).
Build the thick potato base
  1. Sprinkle flour over the leek and stir for 1 minute to remove the raw flour taste (visual cue: paste-like coating forms).
  2. Pour in vegetable broth and add the diced red potatoes with skins; stir well to combine (visual cue: broth turns creamy from the flour).
  3. Bring the pot to a simmer and cook for 20 minutes, stirring occasionally, until the potatoes are very tender when pierced (visual cue: pieces break easily).
Thicken and melt the cheeses
  1. Mash some of the potatoes with a spoon or masher to create a thick-chunky texture, then stir in the heavy cream (visual cue: soup thickens to a creamy coat).
  2. Reduce heat to low and add the sharp white cheddar and gruyère, stirring gently until fully melted and smooth (visual cue: no visible cheese shreds).
Season and serve
  1. Season with fresh thyme, white pepper, and salt to taste (visual cue: flavor is balanced and actively fragrant).
  2. Ladle into bowls and top each serving with crispy prosciutto, fresh chives, and extra white cheddar (visual cue: golden prosciutto curls and bright green chives on top).

Notes

Keep the red potato skins on for color and texture, and don’t skip mashing some potatoes—this is what makes the soup thick without over-processing. Refrigerate in an airtight container up to 4 days; reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much. Freezing: yes, but cheese texture can be slightly grainy after thawing. For a lighter option, swap heavy cream for evaporated milk and use reduced-fat cheese.