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Creamy Potato Soup

Creamy potato soup made silky-smooth with an immersion blender, then finished with heavy cream and softened cream cheese for a rich, velvety texture. Simmer tender Yukon gold potatoes, blend until fully smooth, and season to a gentle savory balance.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 clove garlic
  • 4 cup chicken broth
  • 4 tbsp unsalted butter
Creamy finish
  • 2 cup heavy cream
  • 4 oz cream cheese soften before using
Seasoning
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Toppings
  • 1 shredded cheddar
  • 1 chives
  • 1 sour cream

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft and slightly translucent.
  2. Add the minced garlic and cook for 1 minute. Stir until fragrant, without browning.
Simmer the potatoes
  1. Add the chicken broth and cubed Yukon gold potatoes to the pot. Stir to combine and bring the mixture to a boil.
  2. Once boiling, reduce to a simmer and cook for 20 minutes. Simmer until the potatoes are completely tender when pierced with a fork.
Blend until smooth and finish
  1. Blend the soup completely smooth with an immersion blender. If using a regular blender, blend in batches until no lumps remain.
  2. Return the soup to low heat and stir in the heavy cream and softened cream cheese. Continue stirring until completely smooth and creamy.
  3. Season the soup with salt, white pepper, and nutmeg. Taste and adjust as needed for balance.
Serve
  1. Ladle the soup into bowls and top each serving with shredded cheddar, chives, and a spoonful of sour cream. Serve hot.

Notes

For the smoothest texture, blend while the soup is hot (work carefully and avoid splashing). Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove over low heat, stirring often so the cream stays silky. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the cream cheese slightly while blending.