Why You’ll Love This Recipe
I’ve tried so many potato soup recipes over the years, I’ve lost count! But don’t be fooled by the fairly short and simple ingredient list. This is truly the best potato soup I’ve ever made. My family wholeheartedly agrees!
- Cream Cheese–the Secret Ingredient! I don’t know why it never dawned on me before to add cream cheese to my potato soup, but let me tell you, it’s definitely the secret ingredient to an incredibly flavorful, creamy potato soup.
- Easy to Make with Pantry Staples: This recipe is so simple, and I almost always have the ingredients on hand, which means I can whip it up any time. I can get dinner served in a hurry and the whole family will be satisfied–definitely a winner in my book.
- One Pot for Easy Clean-Up: No need to dirty lot of dishes to get a warm, satisfying meal on the table.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Cream Cheese Potato Soup
There’s nothing quite as comforting as a bowl of warm, creamy potato soup—and this recipe delivers all the cozy vibes you’re craving. Made with simple pantry staples like tender potatoes, savory broth, and rich cream cheese, it’s the perfect meal for chilly evenings or lazy weekends.
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Servings: 6 -8 servings
Calories: 1327kcal
Ingredients
- 3 tablespoons butter
- 1/2 cup minced onion
- 3-4 garlic cloves minced
- 1 teaspoon season salt
- 1/2 teaspoon pepper
- 8 cups chicken broth
- 7-8 cups peeled and diced potatoes
- 2 bay leaves
- 12 ounces cream cheese softened and cubed
- Cooked crumbled bacon shredded cheese and chopped green onion for serving
Instructions
- In a large Dutch oven, heat 3 tablespoons butter over medium heat. Add 1/2 cup minced onion and 3-4 garlic cloves and sauté until onions have softened. Stir in 1 teaspoon season salt and 1/2 teaspoon pepper.
- Add 8 cups chicken broth, 7-8 cups peeled and diced potatoes and 2 bay leaves and bring to boil. Simmer until potatoes are just tender. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup.
- Reduce heat to medium-low and add the 12 ounces cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.
Nutrition
Serving: 1g | Calories: 1327kcal | Carbohydrates: 252g | Protein: 36g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 1569mg | Fiber: 26g | Sugar: 17g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Make it a Complete Meal: I love to pair this soup with a nice green salad, like my Chick-fil-A Kale Crunch Salad, or a Farmhouse Country Salad. If you’d like something for dipping, you can’t go wrong with these Cheddar Chive Corn Muffins.
Recipe Tips
- Choose the right potatoes: I like to use Yukon Gold or Russet potatoes in this soup. Yukon Golds have a creamy texture and hold up well, while Russets break down a bit more and naturally thicken the soup.
- Soften the cream cheese: Let the cream cheese come to room temperature before adding it to the pot to help it melt more smoothly and prevents clumping. Cream cheese is one of the few items where I always buy the name brand (Philadelphia) because it incorporates much better into recipes without leaving lumps.
- Don’t forget the toppings! In addition to crumbled bacon, green onions and shredded cheese, try croutons or French fried onions.
Storage & Reheating
- Refrigerator: Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for 3–4 days. I don’t recommend freezing creamy soups.
- Reheating: Pour soup into a saucepan and warm over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to loosen it up. To reheat in the microwave, place a portion in a microwave-safe bowl, loosely covered, and heat in 1-minute increments, stirring in between, until hot.
Variations & Fun Twists
- Vegetarian: Swap chicken broth for vegetable broth and skip the bacon topping. Add sautéed mushrooms, corn, or spinach for extra flavor and texture.
- Spicy Potato Soup: Add a pinch of cayenne pepper or a few dashes of hot sauce and some chopped jalapeños. Top with pepper jack cheese.
- Cheesy Broccoli Potato Soup: Toss in steamed or finely chopped broccoli florets and add extra cheddar
- Meat Lovers: Add cooked, crumbled Italian sausage, shredded rotisserie chicken, or diced ham for a more hearty soup.
4 comments
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Vickie
I made this tonight for dinner and it was delicious! Followed directions and did not need to change anything. Yummy!