Potato and Cream Cheese Soup

This potato and cream cheese soup is the ultimate in rainy day comfort food! It’s super simple to make and only takes about 30 minutes or less. The final soup is silky, creamy and quite decadent.

If you’re looking for a light and healthy soup, this potato and cream cheese soup is NOT it. Ha. I feel like the name sort of gives it away. This would be a good one to pair with a salad, to balance things out a little. But sometimes you want something ultra comforting and that’s when I’d make this soup!

I feel like this is essentially the soup version of a baked potato—simple but oh so good!

If you want to add more flavors. try adding in some chopped fresh herbs like rosemary or thyme. Or if you want to add even more spice. add more cayenne or even other flavors like chili powder. Anything you might add to a baked potato can work here too.

Make this next time you have a lazy rainy day. Curl up with a book and some soup and enjoy the simple things in life. 🙂 xo. Emma

5 from 2 votes
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Potato and Cream Cheese Soup

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Author Emma Chapman

Ingredients

  • 1-2 tablespoons olive oil
  • 2-3 shallots
  • 3-4 cloves garlic
  • 2 potatoes
  • 2 1/2 cups stock, chicken or vegetable
  • 4 ounces cream cheese
  • 1/4 teaspoon cayenne
  • salt and pepper
  • green onions, bacon, or shredded cheese to serve

Instructions

  1. Chop the shallots, removing the papery skins. Mince the garlic. And peel and cube the potatoes.

  2. In a medium size pot/pan, heat the olive oil over medium heat. Saute the shallots 2-3 minutes until they begin to brown. Then, add the garlic and cook another minute. Then, add the potatoes. Season everything with a little salt and pepper as well as the cayenne.

  3. Add the stock, turn the heat to low, and cook for 18-20 minutes or until the potatoes can easily be crushed with the side of your mixing spoon.

  4. Add the cream cheese and blend the soup until silky smooth. You can do this with an immersion blender or in batches in a blender (just be careful when transferring hot liquid). Taste and season with more salt and pepper if needed.

  5. Top with green onions, bacon bits, and shredded cheddar cheese—or whatever you want to top this soup with.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • I have 3 recipes for potato soup and this is our fav! I sometimes use a bag of frozen potatoes and that cuts the prep time. It’s best and like velvet when using the immersion blender but I’ve made it without. I add diced ham at the end after blending. It’s soothing and delish!

  • Emma-did you style the finished soup with the onion heart in the middle? Or is that just serendipity? I love it!

    • 5 stars
      Ha! I just noticed this after reading your comment. It does look like a heart! I’d like to say it was intentional but… I’m not that good of food stylist. 🙂

  • I, too, was inspired to make baked potato soup last night. However, I used frozen potatoes because I wasn’t in the mood to mess with peeling and cubing. I also added some carrots that were in the fridge. It was so good!

  • 5 stars
    Made this Thursday night, SO Good. It really does taste like a loaded baked potato. Thanks for the recipe.

  • OOOO, this has my name written ALLLLLL over it. Yum!!!

    • Vegan? I’d guess you can use a cream substitute (ie Oatly or something similar) and add some salt (because the cream cheese is a bit salty) and maybe also nutritional yeast (for a bit of cheese flavour).

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