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Creamy Potato Soup

Creamy potato soup made silky-smooth with an immersion blender and finished with heavy cream and softened cream cheese for a rich, golden texture. Simmered Yukon gold potatoes turn tender in chicken broth for a comforting main-dish classic.
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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: 515
Ingredients Equipment Method Notes

Ingredients
  

Creamy potato soup base
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 cloves garlic
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese Softened for easiest melting.
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
  • shredded cheddar For topping.
  • chives For topping.
  • sour cream For topping.

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 5 minutes until soft.
  2. Add the minced garlic and cook for 1 minute, stirring just until fragrant.
Simmer until tender
  1. Add the chicken broth and cubed Yukon gold potatoes, then bring the pot to a boil.
  2. Reduce to a simmer and cook for 20 minutes until the potatoes are completely tender.
Blend smooth
  1. Blend the soup completely smooth with an immersion blender, or blend in batches in a regular blender.
  2. Return the blended soup to low heat and stir in the heavy cream and softened cream cheese until completely smooth.
Season and serve
  1. Season the soup with salt, white pepper, and nutmeg.
  2. Serve hot with shredded cheddar, chives, and sour cream on top.

Notes

For the smoothest texture, blend until no potato pieces remain, then keep the heat on low while stirring in the cream and cream cheese so they melt evenly. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop, stirring often, as it may thicken when chilled. Freezing is not recommended because the cream base can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the cream cheese slightly.