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
Scale
- 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!
Find it online: https://www.framedcooks.com/potato-cream-cheese-soup/