Fat Man's Potato Soup

This potato soup earns its name and makes no apologies. Whole milk, heavy cream, a full stick of butter, and melted Muenster cheese all go into the pot. If you’re counting calories, look elsewhere. If you want a soup that coats the spoon and warms you from the inside out, keep reading.

The trick that makes this work without a blender is grating the potatoes directly into the hot milk. Shredded potato releases starch fast, thickening the soup naturally as it cooks. Chopped leeks add a second layer of body when whisked in, breaking down into the liquid and helping everything come together into a velvety texture.

Keep the heat low the entire time. Milk and cream scorch easily and will boil over the second you look away. Patience here means a smooth, clean-tasting soup instead of one with a burnt undertone.

Kitchen Tips

• Grate directly into the pot: Don’t pre-grate and let the potatoes sit. They oxidize and turn grey. Straight from peeler to grater to milk keeps them white.
• Low heat for the cheese: Muenster melts beautifully but turns stringy and clumpy if the soup is too hot. Stir it in off the boil.
• Top generously: Chives, sliced scallions, and crispy bacon bits on top add crunch and freshness that cuts through all that richness.

Variations

• Loaded baked potato style: Stir in crumbled bacon and a dollop of sour cream per bowl, plus extra shredded cheese on top.
• Lighter leek version: Swap the cream for more milk and use sharp cheddar instead of Muenster for a soup that’s still flavorful but not quite as heavy.