Cream Cheese and Chive Potato Soup

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


Cream cheese is swirled into this warm and wonderful potato vegetable soup for the perfect winter supper!


  • 2 pieces of thick cut bacon, cut in half
  • 1 onion, chopped
  • 1 carrot, peeled and sliced
  • 1 stalk of celery, chopped
  • 3 cups chicken broth
  • 3 good sized Yukon Gold potatoes, scrubbed and cut into quarters (no need to peel unless you want to!)
  • 4 ounces cream cheese, cut into pieces
  • 1/4 cup chopped fresh chives, plus extra for garnish
  • Salt and pepper to taste


  1. Cook the bacon in a heavy deep pot until crispy. Remove and place on a paper towel-lined plate, leaving the drippings in the pan.
  2. Add onions, carrot and celery to the pot. Cook veggies over medium heat until they start to soften, about 5 minutes.
  3. Add broth and potatoes and simmer until potatoes are cooked, about 15 minutes.
  4. Transfer mixture to blender (or use an immersion blender right in the pot) and blend until mixture is almost smooth – or all the way smooth if that is the way you like it!
  5. Return to pot, turn heat to medium and stir in cheese until melted. Stir in chives.
  6. Ladle into bowls, garnish each with a bacon slice and some chives and serve!