Looking for a cozy winter recipe? Try this cream cheese potato soup. This easy recipe makes for a creamy, flavorful and satisfying lunch or light supper.
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Why we love this recipe
I do love any kind of potato soup (looking at you, loaded potato soup!) but this particular cheesy potato soup is hiding all kinds of other delicious ingredients.
Because while it is for all intents and purposes a potato soup, there are a lot of other veggies playing supporting roles and giving it a richer flavor. Onions, celery and enough carrots to give it that pretty color.
All of these get simmered up with chicken broth and potatoes – I love Yukon Gold potatoes for this recipe by the way – and then whirled in the blender until it is mostly smooth. I like to leave a few little chunks, but if you like things perfectly smooth then you be you.
Then…then comes the beauty part. You take a hunk of cream cheese and swirl it into the hot soup. Creamy, dreamy, delicious. And THEN if you are feeling extra fancy, garnish the whole thing with a nice thick piece of bacon and some zingy chives.
How to make this recipe
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.
Add onions, carrot and celery to the pot. Cook veggies over medium heat until they start to soften, about 5 minutes.
Add broth and potatoes and simmer until potatoes are cooked, about 15 minutes.
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!
Return to pot, turn heat to medium and stir in cheese until melted. Stir in chives.
Ladle into bowls, garnish each with a bacon slice and some chives and serve!
What to serve with this recipe
Other comfort food soup recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintCream Cheese Potato Soup
Cream cheese is swirled into this warm and wonderful potato vegetable soup for the perfect winter supper!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
Instructions
- 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.
- Add onions, carrot and celery to the pot. Cook veggies over medium heat until they start to soften, about 5 minutes.
- Add broth and potatoes and simmer until potatoes are cooked, about 15 minutes.
- 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!
- Return to pot, turn heat to medium and stir in cheese until melted. Stir in chives.
- Ladle into bowls, garnish each with a bacon slice and some chives and serve!
Mary Eman says
I’ve been dreaming of spring since 2 January 2015.
Ha! You and me both, Mary. :)
Rachel says
I
Made a version of this the other day, but had cauliflower, potato, and cheddar cheese, also added some peas and ham. No cream cheese but added some milk.
I love improvisation! Your version sounds delish. :)
Karen Nelson says
Just printed this out! Yum! And you guys…?
Make plenty of luscious soups and hunker down! Hope this storm isn’t as much as they say it’s going to be… Take care!
Hey Karen! We are all nice and cozy here – it was the Blizzard That Wasn’t. Fine with ME! :)