Comforting Cream Cheese Potato Soup with Bacon or Ham
Dive into a bowl of ultimate comfort with this creamy and hearty Cream Cheese Potato Soup with Bacon or Ham. Brimming with tender chunks of Russet potatoes, savory bites of smoky bacon or ham, and the luxurious tang of melted cream cheese, this recipe is pure coziness in a pot. A touch of garlic and onion adds depth, while partially blending the soup creates a velvety texture that’s perfectly balanced by a few chunky bites. Finished with optional toppings like shredded cheddar and green onions, this one-pot wonder is easy to make and ready in under an hour, making it an ideal choice for weeknight dinners or chilly days. Perfectly customizable and utterly satisfying, this creamy potato soup will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Butter
- 1 medium, finely diced Yellow onion
- 3 cloves, minced Garlic
- 6 cups Chicken or vegetable broth
- 8 ounces, softened Cream cheese
- 6 ounces, diced Cooked bacon or ham
- 1 cup Milk (whole or 2%)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese (optional, shredded for garnish)
- 2 tablespoons Green onions (optional, sliced for garnish)
Instructions
Peel the potatoes and chop them into small, evenly sized cubes (about 1/2 inch). Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and cook for 3-4 minutes, stirring occasionally, until they are softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken or vegetable broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, place the softened cream cheese in a small bowl and whisk it with 1/4 cup of the hot broth until smooth. This will help incorporate the cream cheese into the soup without clumps.
Once the potatoes are tender, use an immersion blender to partially puree the soup directly in the pot. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree until smooth, and return it to the pot.
Stir the whisked cream cheese into the soup until fully incorporated. Then, add the diced bacon or ham, milk, salt, and pepper. Simmer the soup over low heat for 10 more minutes, stirring occasionally.
Taste the soup and adjust seasoning if needed. Serve hot, garnished with shredded cheddar cheese and sliced green onions, if desired.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 12245 mg | 532% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 41.6 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1614 mg | 124% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 8035 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
