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
