Cream Cheese Corn and Potato Soup
Warm, comforting, and irresistibly creamy, this Cream Cheese Corn and Potato Soup is the ultimate feel-good recipe for chilly days. Bursting with the natural sweetness of corn and the hearty texture of tender russet potatoes, this soup is elevated with a velvety cream cheese base that adds richness in every spoonful. Sautéed onions and garlic lay the foundation for layers of flavor, while a touch of paprika and fresh parsley make for an eye-catching garnish. Perfectly balanced with a touch of milk and vegetable broth, this one-pot wonder is ready in under an hour and is sure to be a family favorite. Whether you're looking for an easy weeknight dinner or a crowd-pleasing dish for gatherings, this creamy potato soup delivers comfort and satisfaction in every bowl.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 medium Russet potatoes, peeled and diced
- 2 cups Corn kernels (fresh, frozen, or canned and drained)
- 4 cups Vegetable broth
- 8 ounces Cream cheese, softened
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat and melt the butter.
Add the diced onion to the pot and sauté for 5 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
Add the diced potatoes and corn kernels to the pot, then pour in the vegetable broth. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes, or until the potatoes are fork-tender.
In a separate bowl, mix the softened cream cheese with the milk until smooth.
Gradually stir the cream cheese mixture into the soup. Use a hand blender to partially purée the soup, leaving some chunks of potato and corn if desired. (Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot.)
Stir in the salt and black pepper, tasting to adjust the seasoning as needed.
Simmer the soup for another 5 minutes to ensure it's heated through.
Serve the soup warm, garnished with a sprinkle of paprika and fresh parsley if desired.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 62.1 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 843 mg | 65% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6786 mg | 144% | |
*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.
