Cream of Potato Soup

I love homemade soup and make it quite often. I very rarely buy the canned variety. Homemade is so much better and usually not that difficult to prepare. With the cold and snowy days we have been having, a hot and hearty soup is a must for lunch or dinner. This soup is a favorite of my family on wintry days.

The soup is rich and made even richer by the addition of cream cheese and heavy cream. While the soup is not low-calorie, it is comfort food that will surely help soothe the winter blues.

Cream of Potato Soup

  • Servings: 6
  • Difficulty: easy
  • Print

4 tablespoons unsalted butter
1 cup chopped onions
2 cloves finely chopped garlic
4 cups peeled and diced potatoes
1 teaspoon salt
1 teaspoon pepper
4 cups chicken stock or broth
4 ounces cream cheese, softened
1 cup heavy cream

Melt the butter in a Dutch oven over medium heat. Add the onions and garlic and cook until translucent. Stir in the potatoes, salt, pepper and chicken stock. Bring to a boil. Cover and lower heat to a simmer. Cook until potatoes are fork-tender. Use a potato masher to roughly mash the potatoes. Cut the cream cheese into small pieces and add to the soup. Stir until melted. Remove from the heat and stir in the heavy cream.

Serve the soup with your favorite toppings such as grated cheddar cheese, bacon pieces and chopped green onions.  

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