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Creamy Potato Soup

Creamy potato soup made silky smooth with an immersion blender, simmered until Yukon gold potatoes are tender. Stir in heavy cream and softened cream cheese for a rich, velvety finish 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
  • 3 lb Yukon gold potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 clove garlic minced
Soup base
  • 4 cup chicken broth
  • 4 tbsp unsalted butter
Creamy finish
  • 2 cup heavy cream
  • 4 oz cream cheese softened
Seasoning
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Toppings
  • 1 shredded cheddar for topping
  • 1 chives for topping
  • 1 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 add the diced onion and cook for 5 minutes until soft. Keep the heat at medium so the onion turns translucent without browning.
  2. Add the minced garlic and cook for 1 minute. Stir frequently so the garlic becomes fragrant but does not brown.
Simmer the potatoes
  1. Add the chicken broth and cubed Yukon gold potatoes to the pot. Stir well to combine before bringing it to a boil.
  2. Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes until the potatoes are completely tender. Skim off any foam if needed for a cleaner texture.
Blend and finish
  1. Blend the soup completely smooth using an immersion blender, or blend in batches in a regular blender. Blend until no potato chunks remain and the texture looks silky.
  2. Return the soup to low heat and stir in the heavy cream and softened cream cheese until completely smooth. Stir continuously to fully melt the cream cheese.
  3. Season with salt, white pepper, and nutmeg. Taste and adjust if you want the seasoning to be more pronounced.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, chives, and sour cream. Serve right away while the soup is hot and the toppings look fresh.

Notes

For the smoothest texture, blend thoroughly until completely chunk-free before adding the cream. Store leftovers in an airtight container in the refrigerator for up to 4 days; rewarm gently on the stove, stirring to keep it silky. Freezing is not recommended because cream-based soups can separate when thawed. For a lighter option, use half-and-half in place of the heavy cream and reduce cooking heat to low while reheating.