This creamy potato soup is a deliciously comforting dish that combines hearty vegetables, tender potatoes, and a smooth, velvety texture. The addition of cream cheese creates a creamy richness while the seasonings bring out the savory flavors. Whether served as a hearty meal or a starter, this soup will warm you up from the inside out!
Why You’ll Love This Recipe
- Rich and creamy: The blend of evaporated milk and cream cheese creates a luscious texture that’s incredibly comforting.
- Hearty and filling: With potatoes, carrots, celery, and onions, this soup is packed with vegetables, making it both hearty and nutritious.
- Easy to make: The recipe is simple, requiring only a few steps and ingredients, yet delivers a flavorful and satisfying result.
- Customizable: Adjust the seasonings and thickness to your preference, and add your favorite toppings like cheese or crispy bacon for extra flavor.
Ingredients
- 2 tablespoons unsalted butter (plus 2 additional tablespoons or olive oil for sautéing)
- 1 medium yellow onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 4-6 cloves garlic, minced
- 1/4 cup flour
- 2 pounds Yukon Gold potatoes, peeled and chopped (about ½ inch pieces)
- 4 cups reduced-sodium chicken broth
- 1 (12 oz.) can evaporated milk
- 1 teaspoon chicken bouillon (powder, base, or 1 crushed cube)
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano (plus more to taste)
- Add last:
- 3 oz. cream cheese, softened
Instructions
- Sauté vegetables:
In a large pot, melt the butter (you can use an additional 2 tablespoons of butter or olive oil if needed). Add the diced onion, chopped carrots, and celery. Cook, stirring often, until the onions are softened (about 5-7 minutes). Add the minced garlic and sauté for another 30 seconds. - Add the flour:
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, allowing the flour to absorb the butter and form a thick paste. - Add the potatoes and liquids:
Add the chopped potatoes, chicken broth, evaporated milk, chicken bouillon, and all of the seasonings (parsley, salt, pepper, thyme, and oregano). Bring the mixture to a gentle boil. Once boiling, reduce the heat slightly and cook, uncovered, for 15-20 minutes, until the potatoes are fork-tender. - Make it creamy:
Working in batches, carefully remove half of the soup (including both vegetables and liquid) and place it into a blender. Add the softened cream cheese. Do not overfill the blender (no more than ⅓ of the way full) to prevent overflow. Blend until the mixture is smooth. To avoid pressure buildup, leave the blender cap slightly open and cover with a paper towel or loose dishtowel. Alternatively, you can use an immersion blender for a less smooth result. - Combine and season:
Return the pureed soup to the pot and stir it back into the remaining soup. Taste and adjust the seasoning with more salt, pepper, oregano, and thyme if needed. If you’d like a thinner consistency, stir in additional milk until you reach your desired texture. - Serve:
Ladle the soup into bowls and garnish with shredded cheese, croutons, or fresh herbs, if desired. Serve hot and enjoy!
Servings and Timing:
- Servings: 6-8
- Prep time: 10 minutes
- Cook time: 30-35 minutes
- Total time: 40-45 minutes
Storage:
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat gently.
Variations:
- Add bacon: Crispy bacon crumbles on top of the soup would add a savory crunch and extra flavor.
- Add cheese: Stir in shredded cheese (like cheddar or mozzarella) while cooking for an extra creamy texture.
- Make it vegetarian: Use vegetable broth in place of chicken broth and omit the chicken bouillon for a vegetarian version.
FAQs
Can I use a different type of potato?
While Yukon Gold potatoes work beautifully in this soup for their creamy texture, you can substitute them with Russet potatoes or red potatoes.
Can I make this soup in advance?
Yes, this soup keeps well in the fridge and actually tastes better the next day as the flavors meld together.
Can I make the soup ahead and freeze it?
Yes, this soup freezes well. However, if you add cream cheese, the texture may change slightly upon reheating. Be sure to stir gently when reheating to bring it back to a creamy consistency.
Conclusion
This creamy potato soup is the ultimate comfort food—rich, velvety, and packed with flavor. With its smooth texture, savory broth, and creamy finish, it’s sure to warm you up and satisfy your cravings. Perfect for chilly days or when you’re in need of a hearty meal, this soup is easy to make, filling, and perfect for sharing with family and friends. Enjoy!
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Creamy Potato Soup: Rich, Comforting, and Perfectly Smooth
- Total Time: 40-45 minutes
- Yield: undefined
Description
This creamy potato soup is a deliciously comforting dish that combines hearty vegetables, tender potatoes, and a smooth, velvety texture. The addition of cream cheese creates a creamy richness while the seasonings bring out the savory flavors. Whether served as a hearty meal or a starter, this soup will warm you up from the inside out!
Ingredients
2 tablespoons unsalted butter (plus 2 additional tablespoons or olive oil for sautéing)
1 medium yellow onion, diced
1 cup chopped carrots
1 cup chopped celery
4–6 cloves garlic, minced
1/4 cup flour
2 pounds Yukon Gold potatoes, peeled and chopped (about ½ inch pieces)
4 cups reduced-sodium chicken broth
1 (12 oz.) can evaporated milk
1 teaspoon chicken bouillon (powder, base, or 1 crushed cube)
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano (plus more to taste)
3 oz. cream cheese, softened
Instructions
- Sauté vegetables: In a large pot, melt the butter (you can use an additional 2 tablespoons of butter or olive oil if needed). Add the diced onion, chopped carrots, and celery. Cook, stirring often, until the onions are softened (about 5-7 minutes). Add the minced garlic and sauté for another 30 seconds.
- Add the flour: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, allowing the flour to absorb the butter and form a thick paste.
- Add the potatoes and liquids: Add the chopped potatoes, chicken broth, evaporated milk, chicken bouillon, and all of the seasonings (parsley, salt, pepper, thyme, and oregano). Bring the mixture to a gentle boil. Once boiling, reduce the heat slightly and cook, uncovered, for 15-20 minutes, until the potatoes are fork-tender.
- Make it creamy: Working in batches, carefully remove half of the soup (including both vegetables and liquid) and place it into a blender. Add the softened cream cheese. Do not overfill the blender (no more than ⅓ of the way full) to prevent overflow. Blend until the mixture is smooth. Alternatively, you can use an immersion blender for a less smooth result.
- Combine and season: Return the pureed soup to the pot and stir it back into the remaining soup. Taste and adjust the seasoning with more salt, pepper, oregano, and thyme if needed. If you’d like a thinner consistency, stir in additional milk until you reach your desired texture.
- Serve: Ladle the soup into bowls and garnish with shredded cheese, croutons, or fresh herbs, if desired. Serve hot and enjoy!
Notes
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- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
