Cream Cheese Potato Soup
Tender potato and carrots surrounded by a thick cream cheese broth topped with bacon bits, shredded cheddar cheese, and green onion is this homemade cream cheese potato soup recipe.
Servings 4
Ingredients
- 3 cups chicken broth
- 2½ cups Russet potatoes peeled and cubed ½ cubes
- 1 cup carrots peeled and cut
- ¼ cup chopped onion
- ⅛ teaspoon pepper
- ¼ teaspoon salt
- 2 cups milk
- 3 tablespoons flour
- 8 ounces cream cheese softened to room temperature
- 3 tablespoons butter
Instructions
- Prepare your ingredients. You will need to chop your onion, and peel and cut your carrots and potatoes. Cut up your potatoes into 1/2-inch cubes and keep your carrots 1/4-thick for the best consistent cooking. You want the potatoes and carrots to be done boiling at the same time.
- In a medium stockpot, boil the chicken broth, potatoes, carrots, onion, salt, and pepper until the potatoes and carrots are cooked and easily pierced with a fork. The cook time is about 10-15 minutes depending on the boil.
- Lastly, whisk the flour into the cold milk and then stir that into the soup. Add the butter and softened cream cheese to the soup gently stirring until the cream cheese completely dissolves.
- Once the cream cheese is incorporated, serve and garnish this cream cheese potato soup with a sprinkle of shredded cheddar cheese, bacon bits, and chopped green onions.