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Creamy Potato Soup

Creamy potato soup made smooth with an immersion blender, simmered until Yukon gold potatoes are tender, then finished with heavy cream and softened cream cheese for a silky texture. A classic American bowl with warm garlic-onion flavor and savory toppings like 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Aromatics and seasonings
  • 1 onion diced
  • 4 clove garlic minced
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Soup base
  • 4 cup chicken broth
  • 4 tbsp unsalted butter
Creamy finish
  • 2 cup heavy cream
  • 4 oz cream cheese softened
Toppings
  • shredded cheddar for topping
  • chives for topping
  • sour cream for topping

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté the base
  1. Melt the unsalted butter in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft, glossy, and fragrant.
Build flavor
  1. Add the minced garlic and cook for 1 minute. Stir constantly until fragrant, without browning.
  2. Pour in the chicken broth and add the peeled and cubed Yukon gold potatoes. Bring everything to a boil over high heat.
Simmer until tender
  1. Reduce heat to maintain a gentle simmer and cook for 20 minutes. Simmer until the potatoes are completely tender when pierced with a fork.
Blend smooth
  1. Use an immersion blender to blend the soup completely smooth. Blend until no potato chunks remain, or blend in batches in a regular blender.
Finish and season
  1. Return the blended soup to low heat and stir until steaming. Add the heavy cream and softened cream cheese and stir until completely smooth.
  2. Season the soup with salt, white pepper, and nutmeg. Taste and adjust as needed so the flavors pop.
Serve
  1. Ladle the creamy potato soup into bowls. Top each serving with shredded cheddar, chives, and sour cream.

Notes

For the smoothest texture, blend while the soup is hot and stir thoroughly after adding the cream and cream cheese. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat to prevent separation. Freezing is not recommended due to texture changes with dairy. For a lighter swap, use half-and-half instead of heavy cream (the soup will be slightly less rich but still creamy).