It is finally here! The recipe for the best ever potato soup! I am calling this ultimate cream cheese potato soup because the cream cheese is what makes the soup magical!
In the cooler months, I make this soup almost once a week. I make it for so many events, it now has a lot of fans! Trust me, your whole family will love this yummy, cozy goodness in a bowl!
Any type of potato will do, but I have found that russet potatoes give it the perfect consistency and better color. This recipe is perfect for using up old potatoes and onions in your pantry!
I try to use name brand chicken broth and cream cheese. For the cheese, it melts more completely if it is Philadelphia. For extra creaminess, just sneak in a little more of the cream cheese! ? Really, I have made this soup a hundred different ways and there is never any leftovers!
The spices are also key in this recipe. Not complicated, but oh so good! Add a little more or less of the cayenne depending on the group that you are serving to.
Here is the full recipe! For reference, my red dutch oven is 5.5 quarts and this recipe fills it up! For bigger crowds, I prepare the soup in a large stock pot and double the recipe.
Gather ingredients.
Peel all potatoes.
Chop potatoes and dice onions. Finely chop green onion (greens only) if using.
Pour chicken broth into large pot or dutch oven. Turn heat onto medium/high.
Add onion and potatoes. It will seem like there are too many potatoes, but trust me on this one! They will make the soup extra creamy!
Add seasonings and stir. Bring to a boil.
Reduce heat to medium/low and cook soup at a high simmer for 20 minutes or until potatoes soften.
Remove 1/2 cup of the broth and place in a microwave safe bowl with the cream cheese.
Melt the cream cheese/broth mixture in the microwave until smooth and creamy. Stir well. This will make it easier to mix into the soup.
Next, use a potato masher to mash half of the potatoes. This is what thickens the soup! You can also use the back of a metal spoon or a whisk if you do not have a masher tool.
Once potatoes are mashed, add in the melted cream cheese and stir well. Continue to cook for 5 additional minutes. Add additional salt or pepper to taste. It's ready!
Prepare more green onions, bacon and cheese for topping! Sneak a sample!
Enjoy!
Ingredients
Directions
Gather ingredients.
Peel all potatoes.
Chop potatoes and dice onions. Finely chop green onion (greens only) if using.
Pour chicken broth into large pot or dutch oven. Turn heat onto medium/high.
Add onion and potatoes. It will seem like there are too many potatoes, but trust me on this one! They will make the soup extra creamy!
Add seasonings and stir. Bring to a boil.
Reduce heat to medium/low and cook soup at a high simmer for 20 minutes or until potatoes soften.
Remove 1/2 cup of the broth and place in a microwave safe bowl with the cream cheese.
Melt the cream cheese/broth mixture in the microwave until smooth and creamy. Stir well. This will make it easier to mix into the soup.
Next, use a potato masher to mash half of the potatoes. This is what thickens the soup! You can also use the back of a metal spoon or a whisk if you do not have a masher tool.
Once potatoes are mashed, add in the melted cream cheese and stir well. Continue to cook for 5 additional minutes. Add additional salt or pepper to taste. It's ready!
Prepare more green onions, bacon and cheese for topping! Sneak a sample!
Enjoy!
-Kelly
