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Overhead view of rich white-yellow cream cheese potato soup with chunky diced potatoes submerged in the broth.

The Ultimate Cream Cheese Potato Soup Masterpiece

This velvety cream cheese potato soup is the ultimate comfort food. Packed with tender chunky potatoes, topped with crispy bacon, melting sharp cheddar, and vibrant green chives, this rich and creamy dinner is unforgettable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 slices thick-cut bacon 170g, chopped
  • 3 tbsp unsalted butter 45g
  • 1/4 cup all-purpose flour 30g
  • 4 cups chicken broth 960ml
  • 2 lbs Yukon Gold potatoes 900g, peeled and uniformly diced
  • 2 cups whole milk 480ml
  • 8 oz full-fat cream cheese 225g, softened to room temperature and cubed
  • 1 cup sharp cheddar cheese 115g, freshly shredded for garnish
  • 2 tbsp fresh chives 10g, chopped for garnish

Equipment

  • 1 Dutch Oven A heavy-bottomed pot ensures even heat distribution.
  • 1 Vegetable peeler Essential for prepping the potatoes quickly.

Method
 

Cooking Instructions
  1. Place a large Dutch oven over medium heat and add the chopped bacon. Cook for 8 to 10 minutes until crispy and dark reddish-brown. Remove bacon to a paper towel-lined plate, leaving 1 tbsp (15ml) of bacon grease in the pot.
  2. Reduce heat to medium-low. Melt the 3 tbsp (45g) of unsalted butter into the reserved bacon grease. Sprinkle the 1/4 cup (30g) of flour over the fat and whisk constantly for 1 to 2 minutes until light golden and nutty.
  3. Slowly pour in the 4 cups (960ml) of chicken broth, whisking continuously to prevent lumps. Add the 2 lbs (900g) of diced Yukon Gold potatoes. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 to 20 minutes until potatoes are fork-tender.
  4. Reduce heat to low. Stir in the 2 cups (480ml) of whole milk and the 8 oz (225g) of softened cream cheese cubes. Stir gently and continuously for 5 to 7 minutes until the soup transforms into a thick, velvety white-yellow cream base. Season with salt and pepper.
  5. Ladle the hot soup into bowls. Immediately top with shredded bright orange cheddar cheese, crispy bacon bits, and vibrant green chopped fresh chives. Serve immediately.

Notes

Always use room temperature, softened cream cheese to prevent lumps.
Do not let the soup boil after adding the milk and cream cheese, or it may curdle.
Dice your potatoes uniformly so they cook at the exact same rate.