Creamy Potato Soup
This creamy potato soup recipe is so easy to throw together and it is the ultimate comfort food! It’s fully blended for extra creaminess with cream cheese added for a rich flavor like that of a loaded baked potato. Serve this warm soup on a nice cold evening or even for a delightful Christmas dinner!
Creamy potato soup is one of my family’s favorite wintertime soup recipes. The first bite just warms you up instantly. We love soup around here and it makes an especially easy meal to serve to a large crowd.
I like to double this recipe for my family of 10 and it all fits great in my 10-quart slow cooker!
Although this recipe uses a slow cooker, you could easily cook this in a pot on your stove. Just boil potatoes until they are soft, and you are good to go! I like the slow cooker method myself because I can walk away from it and go on with my day while it takes care of itself. I also love the aroma in the air when I have it simmering all day!
Ingredients Needed:
- Potatoes
- Chicken broth
- Cream cheese
- Butter
- Onion
- Garlic
- Salt
- Pepper
Optional toppings:
- Shredded sharp cheddar cheese
- Heavy cream
- Sour cream
- Bacon bits
- Green onions
How to Make Creamy Potato Soup:
First, you want to make sure to peel and cut all of the potatoes into about 1-inch cubes. The more even the cubes, the more even they will soften while cooking.
Mince the garlic, and finely chop the onion.
To your slow cooker, add in the broth, potatoes, butter, onion, garlic, salt, and pepper.
Cover and cook on high for about 4-5 hours or low for about 6-7 hours. You’ll know the soup is done when the potatoes will mash easily with a fork.
Once potatoes are done cooking, add in the room temperature cream cheese and using an immersion hand blender, blend cream cheese and potatoes until soup is smooth and creamy.
If you do not have a hand immersion blender, you can use a regular blender instead. Just take about 2 cups of soup from the slow cooker at time and blend together in blender, until all the soup is pureed and smooth.
Serve warm, topped with shredded cheddar cheese, bacon bits, and sour cream and any of your favorite potato toppings! Drizzle in some heavy cream to add creaminess and to cool off for little ones.
Things to Note When Making Potato Soup:
Toppings are what really make this soup come to life! Don’t skip the toppings!
Make sure to grate the cheddar cheese yourself using a block of cheese for better melting. Pre-grated cheese from the store is coated in a substance that prevents proper melting.
If you do not have a blender to puree your soup, it is perfectly fine to leave it as is! You will just need to mash up the cream cheese using a spatula. The potatoes will still be cubed, and the texture won’t be smooth, but it will still taste just as delicious!
Creamy Potato Soup
Equipment
- Slow Cooker can also be cooked in a pot on stove
- Immersion hand blender or blender
Ingredients
- 3 lbs. potatoes (russet or golden) peeled and cubed into 1-inch cubes
- 6 cups chicken broth
- 8 oz block cream cheese room temperature
- 4 tbsp butter
- 1 medium onion (yellow or white) finely chopped
- 3 garlic cloves minced
- 1½ tsp salt or to taste
- ½ tsp ground black pepper or to taste
Optional Toppings
- sharp cheddar cheese shredded
- heavy whipping cream
- bacon bits
- green onions
- sour cream
Instructions
- Make sure to peel and chop all of the potatoes into about 1-inch cubes.
- To the slow cooker, add in the broth, cubed potatoes, butter, onion, garlic, salt, and pepper.
- Cover and cook on high for about 4-5 hours or low for about 6-7 hours. It's done when potatoes will mash easily with a fork.
- Once done, add in the room temperature cream cheese and using an immersion hand blender, blend cream cheese and potatoes until soup is smooth and creamy. (if you only have a blender, take about 2 cups at a time from crockpot and blend together in blender, until all the soup is pureed and smooth)
- Serve warm, topped with shredded cheddar cheese, sour cream and bacon bits and all your favorite potato toppings! Drizzle in some heavy cream to add creaminess and to cool off for little ones.
Notes
If you liked this recipe, please share it and leave me a comment below!
xo,
Amy
