Smashed Potato Soup

There's something magical about the moment you take a potato masher to a pot of perfectly tender potatoes swimming in savory chicken broth. Unlike traditional smooth potato soups that require careful straining and precise technique, smashed potato soup celebrates imperfection—those delightful chunky bits that create the most satisfying texture imaginable. This rustic comfort soup transforms humble red potatoes into a soul-warming bowl that's part creamy, part chunky, and entirely irresistible.

Smashed potato soup represents the beautiful intersection of European peasant cooking and modern comfort food sensibilities. While creamy potato soups have graced tables from Ireland to Eastern Europe for centuries, this chunky variation emerged from the practical wisdom that sometimes the best dishes happen when you don't overwork your ingredients. The technique of leaving substantial potato pieces creates a heartier, more rustic soup that feels like a warm hug in a bowl—perfect for busy weeknights when you want maximum comfort with minimal fuss.

The Art of the Perfect Smash

The magic of smashed potato soup lies entirely in the technique that gives it its name. Unlike traditional mashing where you aim for uniformity, smashing creates an intentionally irregular texture that's both rustic and refined. The key is cooking your red potatoes until they're perfectly tender—about 18 minutes in simmering chicken broth—then using a potato masher to break them down just enough to release their starch while leaving plenty of chunky pieces intact. This partial mashing creates natural thickening as the released starches blend with the broth, while the remaining chunks provide textural interest that keeps each spoonful exciting. The result is a soup with body and character that you simply can't achieve with smooth purees or perfectly diced vegetables.

Key Ingredients & What Makes Them Special

Red potatoes are the unsung heroes of this recipe, chosen specifically for their waxy texture and thin, tender skins. Unlike russet potatoes that become fluffy when cooked, red potatoes maintain their structure even when tender, making them perfect for smashing without turning to mush. Their naturally creamy texture and slightly sweet flavor create the ideal base, while their beautiful red skins add visual appeal and extra nutrition—no peeling required. The chicken broth serves as both cooking liquid and flavor foundation, infusing every potato piece with savory depth while providing the perfect amount of liquid for the final consistency. Sharp cheddar cheese brings the final layer of richness, melting seamlessly into the warm soup to create creamy pockets throughout. The combination of these three core ingredients creates a symphony of flavors and textures that's far greater than the sum of its parts.

Pro Tips for the Best Results

• Cut potatoes uniformly: Dice your red potatoes into similar-sized pieces (about 1-inch chunks) to ensure even cooking and prevent some pieces from falling apart while others remain firm
• Don't overmash: Stop mashing while you still have plenty of visible potato chunks—you want about 60% mashed and 40% chunky for the ideal texture
• Add cheese off the heat: Remove the pot from heat before stirring in the cheddar to prevent the cheese from becoming stringy or grainy
• Control your consistency: If the soup becomes too thick after adding cheese, gradually stir in additional warm chicken broth until you reach your desired consistency
• Season in layers: Taste and adjust seasoning after adding the cheese, as the saltiness can vary significantly between different brands of broth and cheese

Variations & Substitutions

This versatile soup adapts beautifully to dietary needs and ingredient availability. For a lighter version, substitute vegetable broth for chicken broth and use a sharp white cheddar or Gruyere for extra flavor without heaviness. Dairy-free versions work wonderfully with nutritional yeast and a splash of unsweetened plant milk, while those avoiding cheese entirely can add extra butter and fresh herbs for richness. Yukon Gold potatoes make an excellent substitute for red potatoes, offering similar waxy texture with a slightly more buttery flavor. For added nutrition and color, try stirring in fresh spinach, kale, or roasted garlic during the last few minutes of cooking. Bacon lovers can transform this into a loaded potato soup by adding crispy bacon bits along with the cheese and chives.

Serving Suggestions

Smashed potato soup shines as a complete meal when paired with crusty bread or warm dinner rolls for dipping. The chunky texture makes it substantial enough to serve as a main course, especially when topped with extra shredded cheese, crispy bacon bits, or a dollop of sour cream. For a lighter approach, serve smaller portions alongside grilled cheese sandwiches or a crisp green salad with vinaigrette. The soup's rich, comforting nature pairs beautifully with acidic elements—try serving with pickled vegetables or a simple cucumber salad to cut through the richness. Fresh chives aren't just garnish here; their mild onion flavor and bright color provide the perfect finishing touch that elevates each bowl from simple to spectacular.

Storage & Make-Ahead Tips

Smashed potato soup keeps beautifully in the refrigerator for up to four days, though the texture will thicken as it cools. When reheating, add a splash of chicken broth or milk to restore the original consistency, stirring gently to avoid breaking down the potato pieces further. This soup freezes well for up to three months—portion into freezer-safe containers, leaving room for expansion. For make-ahead convenience, you can cook and smash the potatoes up to two days in advance, then simply reheat and add the cheese and final seasonings when ready to serve. The flavors actually improve after a day in the refrigerator, making this an ideal soup for meal prep or entertaining. Always store with chives and other fresh garnishes separate, adding them just before serving for the best flavor and appearance.