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Potato and Cream Cheese Soup

a simple, hearty soup made with potatoes and cream cheese
Course Soup
Cuisine American
Keyword potato soup
Prep Time 10 minutes
Cook Time 20 minutes


  • 1-2 tablespoons olive oil
  • 2-3 shallots
  • 3-4 cloves garlic
  • 2 potatoes
  • 2 ½ cups stock chicken or vegetable
  • 4 ounces cream cheese
  • ¼ teaspoon cayenne
  • salt and pepper to taste
  • green onions, bacon, or shredded cheese to serve


  • Chop the shallots, removing the papery skins. Mince the garlic. And peel and cube the potatoes.
  • 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.
  • 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.
  • 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.
  • Top with green onions, bacon bits, and shredded cheddar cheese—or whatever you want to top this soup with.