This delicious Cream Cheese Potato Soup will feed a whole family—and make them come back for seconds.
Potatoes are an inspiration to me. What other vegetable can transform into a delicious buttery mash, a crispy thin snack, starchy dumplings, golden fries, and a thick, creamy soup? Well, I’m sure other veggies could do it, but it would take a lot of work (and the fries wouldn’t be nearly as good). Whenever I think I can’t learn a new language or figure out how to fix my vacuum cleaner, I try to summon the transformational spirit of the potato.
These delightful tubers can be pretty much anything we want them to be, including the base of my longtime favorite winter soup. As a former boss used to say, potato soup “sticks to your ribs,” and I crave it on cold winter nights or after a few days of feeling ill. Once I’ve had a bowl of potato soup with all the fixings, it’s hard for me to be bothered by anything for at least a day or two. The heel of my shoe could break off at work, and I wouldn’t care, as long as I had potato soup for dinner the night before.
That’s why I’m sharing this cream cheese potato soup recipe with you today: it’s a powerful tool for your toolbox! It’s so smooth and delicious, it’s hard to believe it’s so simple to make. Only a few ingredients and seasonings, and you’re well on your way to a bowl of creamy, velvety potato goodness. It freezes well, too, so make a double batch to stash some away for the next cold night.
Is This Cream Cheese Potato Soup Healthy?
Unfortunately, this cream cheese potato soup is not exactly a healthy and light soup. The cream cheese adds a significant amount of calories and saturated fat. Potatoes are high in potassium and other vitamins and minerals, but this is definitely a high-calorie, high-sodium soup that contains minimal protein. It’s well in the realm of comfort food, and as such, it should be enjoyed on occasion.
There are a couple of things you can do to make it a little healthier. You can use low-sodium chicken broth to decrease the salt content and low-fat cream cheese to reduce the fat and calories. Overall, this soup is suitable for gluten-free diets, and you can make it vegetarian by using vegetable broth instead of chicken broth.
Room For More
If you’ve ever had potato soup, chances are you had a few toppings to choose from. With such a simple recipe, there’s plenty of room to add a few extra flavors on top to fit your personal tastes. Here are a few traditional options.
Green onions: Add some chopped green onions or chives for a fresh, oniony flavor.
Cheese: Sure, there’s already cream cheese in the recipe, but we all know that a little bit of cheddar on a potato goes a long way. Go ahead and add some to the top of your soup!
Bacon: Cooked and crumbled bacon bits turn this comforting soup into a delicacy. Enjoy the salty pop of bacon in your potato soup!
Fresh or dried herbs: Chopped thyme, marjoram, or even a touch of cilantro can work in this soup. Experiment with different herbs and find your favorites!
How Do I Store Leftovers?
Cream cheese potato soup tastes just as good the day after it’s made. Store it in the fridge in an airtight container, and it’ll stay good for 3 to 4 days. You can also freeze it for up to 3 months in freezer-safe containers. Thaw it in the fridge overnight before reheating on the stove or in the microwave.
Serving Suggestions
While this soup is hearty enough to be a full meal by itself, it’s always good to have a side dish with it. The obvious accompaniment for this filling soup is a salad, so try out a Spring Salad or a tasty Spinach Salad for a starter. With the soup itself, I’d serve up some Garlic Toast and Honey-Glazed Carrots with this phenomenally easy and protein-rich Egg White Chocolate Soufflé for dessert. Hey, you have to get your protein in somewhere!
Ingredients
- 4 cups chicken broth
- 4 cups potatoes peeled and cubed
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground red pepper
- 8 ounces cream cheese cut into chunks
Instructions
- In a large pot, combine the chicken broth, cubed potatoes, seasoning salt, white pepper, and ground red pepper.
- Bring the mixture to a boil over medium heat, then simmer until the potatoes are tender, about 20 minutes.
- Purée the soup until smooth.
- Reduce the heat to low and add the chunks of cream cheese to the pot.
- Stir the soup frequently until the cream cheese is fully melted and the soup is creamy and well combined, about 15-20 minutes. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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