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What’s better than a bowl of regular potato soup? A creamy potato soup made with cream cheese!
This potato soup recipe takes comfort food to the next level with the addition of cream cheese, making it rich and satisfying. Perfect for cold evenings or when you need something warm and filling, it’s the kind of soup that makes you want to curl up on the couch with a big bowl. If you think you’ll have leftovers for tomorrow, think again – this soup has a way of disappearing fast.
Ingredient Substitutions
Chicken stock can be replaced with vegetable broth for a vegetarian option, maintaining a savory base while accommodating dietary preferences. Use an equal amount of vegetable broth. For a dairy-free version, coconut milk can substitute cream cheese, providing richness and creaminess. Use about 1 cup of full-fat coconut milk, adding it gradually to achieve desired consistency. Potatoes can be swapped with cauliflower for a low-carb alternative. Use the same amount of cauliflower florets, but reduce cooking time as cauliflower cooks faster than potatoes. This substitution lowers the carbohydrate content while maintaining a creamy texture. Adjust seasoning as needed, as cauliflower has a milder flavor than potatoes.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 40-45 g
- Carbohydrates: 50-55 g
Ingredients
- 4 cups chicken stock
- 4 cups potatoes, peeled and cubed
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1 (8 oz) package cream cheese, chunked
Step 1: Combine Ingredients and Start Cooking
Begin by combining the broth, potatoes, and your choice of spices in a large pot.
This will form the base of your soup.
Place the pot over medium heat and bring the mixture to a boil.
Keep an eye on the pot, ensuring the ingredients cook evenly.
Step 2: Cook and Thicken the Soup
Continue to boil the soup on medium heat until the potatoes are tender.
This usually takes about 15-20 minutes, depending on the size of the potato pieces.
Once tender, use a spoon or a potato masher to gently smash a few of the potatoes in the pot.
This will release their starch, helping to naturally thicken the soup.
Step 3: Add Cream Cheese and Melt
Once the soup is thickened to your liking, reduce the heat to low.
Add the cream cheese to the pot, stirring frequently to encourage it to melt and blend smoothly into the soup.
Continue heating and stirring until the cheese is fully melted and the soup is creamy and well combined.
Step 4: Serve and Enjoy
Once the cream cheese has melted and the soup has reached a creamy consistency, remove it from the heat.
Serve hot, garnished with additional spices or herbs if desired.
Enjoy your delicious, creamy potato soup!
I am making this right now. Very easy. I did add a little garlic salt and onion powder.
The only thing I would to different would be to heat the cream cheese in the microwave. It’s taking forever to dissolve/melt. Of course I’m sitting hear watching a boil pot and you know how that feels. The soup tastes really good and I want to eat it NOW. But I’ve got to be patient and let that darned cream cheese fully melt. Thanks for posting the recipe!!!