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 – 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.
And then! A swirl of cream cheese gives a creamy, dreamy flavor and texture. And you know I worked some bacon in there, because I gotta be me! 🥓
Ingredients you need 🥔
Ingredient notes and substitutions 📝
- Potatoes: We like either Yukon Gold potatoes or baby yellow potatoes for this recipe…they have the right creamy consistency AND you don’t need to peel them!
- Carrots: Either one large carrot or five or so baby carrots will work.
- Onion: We like a sweet onion for this recipe for its mild taste, but any onion will be fine.
- Chicken Broth: As always, we recommend the kind in the box for the freshest flavor.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Cook the bacon in a medium to large pot until crispy. Remove the bacon and pop it on a paper towel lined plate, leaving the drippings in the pan.
STEP 2: Add some chopped onions, carrots and celery to the pot. Cook the veggies over medium heat until they start to soften, about five minutes.
STEP 3: Add some chicken broth and some potatoes and simmer until the potatoes are cooked, about 15 minutes.
STEP 4: Transfer the veggie mixer to a blender (or use an immersion blender right there in the pot) and blend it up until the mixture is almost smooth, or all the way smooth if that is the way you like it!
STEP 5: Return the soup to the pot, turn the heat to medium and stir in 4 ounces of cream cheese until the cheese is melted. Stir in some chopped scallions or chives.
STEP 6: Ladle into bowls, garnish, each bowl with a bacon slice and a sprinkle of chives or scallions (or stand them up dramatically the way I do 😂 ) and serve!
Recipe FAQs 🧐
You can! Skip the bacon and cook the veggies in a couple of tablespoons of olive or vegetable oil. Swap out the chicken broth for vegetable broth and you are all set.
You can! Either regular or low-fat cream cheese will work.
It can…like most soups, this one is even better once the flavors have a chance to deepen.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Blender: This one is spendy, but it is the best one we’ve ever used! Vroom!
- Immersion Blender: This time-saving appliance lets you blend whatever you are blending right there in the pot!
- Ladle: We love this perfectly shaped one for scooping out soup or stew.
- Medium Pot: We have a drawerful of these, but this pot is the one we reach for first.
- Vegetable Peeler: This is our go-to peeler for potatoes, sweet and otherwise.
What to serve with this recipe 🍽️
A warm biscuit is always good with this soup, and if you are a soup and sandwich person a grilled cheese is just the ticket. We love a slice of Irish brown bread or a scoop of cheesy Southern spoonbread too!
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 card.
Potato Cream Cheese Soup
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.
- 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
- 2 good sized Yukon Gold potatoes, scrubbed and cut into quarters (no need to peel unless you want to!) or 8 ounces of baby potatoes
- 4 ounces cream cheese, cut into pieces
- 1/4 cup chopped fresh scallions or chives, plus extra for garnish
- Salt and pepper to taste
Instructions
- Cook the bacon in a medium sizedpot 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 scallions or chives.
- Ladle into bowls, garnish each with a bacon slice and some scallions or chives and serve!
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