Go Back

Creamy Potato Soup

Creamy potato soup made silky-smooth with an immersion blender, Yukon gold potatoes, and a buttery broth base. Finished with heavy cream and cream cheese for a velvety texture topped with cheddar, chives, and sour cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Creamy potato soup
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese Softened.
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
  • 0.25 shredded cheddar For topping (amount to taste).
  • 0.5 chives For topping (amount to taste).
  • 0.5 sour cream For topping (amount to taste).

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 5 minutes until soft with a glossy, translucent look.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant and just lightly golden.
Simmer and blend
  1. Add the chicken broth and Yukon gold potatoes to the pot and bring everything to a boil.
  2. Reduce to a simmer and cook for 20 minutes until the potatoes are completely tender when pierced easily.
  3. Blend the soup completely smooth using an immersion blender, or blend in batches in a regular blender until silky with no chunks.
Finish and serve
  1. Return the soup to low heat and stir in the heavy cream and cream cheese until completely smooth and glossy.
  2. Season with salt, white pepper, and nutmeg, stirring until evenly distributed and warmed through.
  3. Serve hot with shredded cheddar, chives, and sour cream on top.

Notes

For extra silky texture, blend until fully smooth and then keep the pot at low heat when adding the heavy cream and cream cheese so nothing separates. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stove. Freezing is not recommended because the dairy can break when thawed. For a lighter swap, use half-and-half instead of heavy cream and reduce cream cheese to 2 oz while keeping blending time the same.