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Creamy Potato Soup

Creamy potato soup made with tender Yukon gold potatoes simmered until soft, then blended smooth for a silky, golden texture. Finished with heavy cream and cream cheese for a rich, velvety consistency and topped with cheddar, chives, and sour cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes base
  • 3 lb Yukon gold potatoes Peeled and cubed
  • 1 onion Diced
  • 4 garlic Cloves, minced
  • 4 cup chicken broth
  • 4 tbsp unsalted butter
Creamy finish
  • 2 cup heavy cream
  • 4 oz cream cheese Softened
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Toppings
  • 0.5 cup shredded cheddar For topping
  • 2 tbsp chives For topping
  • 0.5 cup sour cream For topping

Equipment

  • 1 Dutch oven

Method
 

Cook the onion and potatoes
  1. Melt the unsalted butter in a large pot over medium heat, then add the diced onion and sauté for 5 minutes until soft. Keep the heat at medium so the onion softens without browning.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant. Do not let it brown.
  3. Pour in the chicken broth and add the cubed Yukon gold potatoes, then bring the mixture to a boil. Scrape up any browned bits from the bottom.
  4. Reduce to a simmer and cook for 20 minutes until the potatoes are completely tender. You should be able to easily pierce a potato cube with a fork.
Blend and finish creamy
  1. Blend the soup completely smooth using an immersion blender, or blend in batches in a regular blender. Blend until no potato chunks remain.
  2. Return the blended soup to low heat, then stir in the heavy cream and softened cream cheese until completely smooth. Keep stirring until the cream cheese fully melts into the soup.
  3. Season with salt, white pepper, and nutmeg, then stir to combine. Taste and adjust if needed.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, chives, and sour cream. Serve hot.

Notes

For ultra-smooth texture, blend while the soup is hot and add the cream cheese gradually while stirring on low heat. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove, stirring often. Freezing is not recommended because the dairy may separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the cream cheese to 2 oz.