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Potato Soup with Cream Cheese
Potato soup with cream cheese is the easiest way to get a smooth and creamy soup! Keep as it or make it a loaded baked potato soup with shredded cheese, bacon and green onion!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 476 kcal
Ingredients
- 4 cups chicken broth
- 8 cups peeled and cubed potatoes Russet or Yukon Gold (approximately 4 lbs)
- 1/2 cup diced onion
- 2 to 3 cloves garlic minced
- 1 teaspoon freshly ground pepper
- 1 teaspoon sea salt
- 8 oz. cream cheese softened and cut into small cubes
- 8 slices bacon crumbled (optional)
- 1/2 cup diced green onion (optional
- 1 1/2 cups shredded cheese optional
Instructions
-
In a large pot sauté onion and garlic until soften and translucent over medium heat. Add broth, potatoes, salt and pepper. Boil over medium heat until potatoes are tender, approximately 10 to 15 mins, depending on size.
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Gently smash half of the potatoes with a potato masher, or large spoon to thicken soup.
-
Reduce heat to low and stir in cream cheese until fully melted.
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Serve with crumbled bacon, diced green onion and shredded cheese, if desired.
Recipe Video
Recipe Notes
Can include other favorite baked potato toppings such as chives, sour cream or jalapenos.
Nutrition Facts
Potato Soup with Cream Cheese
Amount per Serving
Calories
476
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
44
mg
15
%
Sodium
1665
mg
72
%
Potassium
1447
mg
41
%
Carbohydrates
56
g
19
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
24
g
48
%
Vitamin A
289
IU
6
%
Vitamin C
58
mg
70
%
Calcium
509
mg
51
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.