Benson-Style Potato Soup with Cheddar Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting potato soup topped with a crispy cheddar crust, inspired by Minnesota farmhouse traditions. This american-inspired soups ready in about 55 minutes pairs pounds, peeled and diced potatoes, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1.5 pounds, peeled and diced potatoes
• 1 medium, diced onion
• 2 cloves, minced garlic
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp dill weed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until soft. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1.5 pounds diced potatoes and 3 cups chicken broth to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until potatoes are tender.
3. Step 3: Remove 1 cup of the potato mixture with a slotted spoon and set aside. Blend the remaining soup with an immersion blender until smooth, or transfer to a blender in batches.
4. Step 4: Return the reserved potato mixture to the pot. Stir in 1 cup heavy cream, 1 tsp dill weed, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until heated through.
5. Step 5: Transfer the soup to a baking dish. Sprinkle 1 cup shredded cheddar cheese evenly over the top. Broil on high for 3-4 minutes until the cheese is golden and bubbly. Let rest for 5 minutes before serving.