Cream Cheese Potato Soup
Indulge in the ultimate comfort food with this Cream Cheese Potato Soup, a velvety blend of tender Russet potatoes, creamy milk, and rich cream cheese that creates a luscious, melt-in-your-mouth texture. Perfectly seasoned with a hint of paprika, garlic, and black pepper, this one-pot wonder is brought to life with sautéed onions and savory chicken broth. The soup is pureed to silky perfection and finished with optional garnishes like crispy bacon bits, shredded cheddar cheese, and fresh green onions for added flavor and texture. Ready in just 45 minutes, this hearty and satisfying dish is perfect for cozy dinners or chilly evenings, making it an irresistible crowd-pleaser. Try this easy-to-make recipe today for a creamy, comforting bowl of goodness that's sure to become a family favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 Garlic cloves
- 4 cups Chicken broth
- 2 cups Whole milk
- 8 ounces Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 3 tablespoons Chopped green onions
- 0.5 cups Shredded cheddar cheese (optional for garnish)
- 0.25 cups Bacon bits (optional for garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes and set them aside.
Finely chop the yellow onion and mince the garlic cloves.
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, carefully puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Add the whole milk, cream cheese, salt, ground black pepper, and paprika to the pot. Stir until the cream cheese is fully melted and the soup is smooth and creamy.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped green onions, shredded cheddar cheese, and bacon bits, if desired.
Serve immediately and enjoy your creamy and comforting potato soup!
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 6640 mg | 289% | |
| Total Carbohydrate | 321.1 g | 117% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 52.9 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1536 mg | 118% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 8979 mg | 191% | |
*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.
