Potato Soup With Cream Cheese

This potato soup using cream cheese is one of those feel-good recipes I turn to when I need dinner to be comforting nourishing and absolutely crave-worthy The creamy texture comes from full-fat cream cheese and an irresistible smoky depth thanks to plenty of crispy bacon This soup is perfect for chilly nights or anytime you are after a crowd-pleasing bowl of goodness

My house always smells incredible on potato soup night There is something about the scent of slow-cooked potatoes mingled with bacon that brings everyone into the kitchen Every time I make it I remember teaching my oldest to stir in the cream cheese till smooth It has become a tradition in our home

Gather Your Ingredients

• Chicken broth low-sodium recommended: Choose high-quality broth with minimal additives for the richest flavored base
• Red potatoes cubed Yukon Gold is a great substitute: Seek firm unblemished potatoes with thin skins for the best texture
• Minced onion: You can swap for onion powder in a pinch I love using sweet yellow onions for extra flavor
• Garlic salt: Adds a big punch of savory flavor Ensure you use fresh garlic salt for peak aroma
• Seasoned salt Old Bay makes an excellent variation: Adds a complex blend of flavors that balances the creamy elements
• Sea salt: Use flaky sea salt and taste as you go Quality salt makes a noticeable difference in the finish
• Cayenne pepper: Adjust for heat preference Reduces the richness and gives a subtle background warmth
• Dried basil: Use fresh basil if available Look for vibrant green dried basil without clumps
• Dried parsley: Brightens up the soup and adds a fresh note Fresh parsley can be substituted for a herbal finish
• Cream cheese softened: Only use full-fat Block cream cheese melts most smoothly and blends best for creaminess
• Smoked bacon strips thick-cut preferred: The key to smoky aroma and rich bites throughout Look for bacon with plenty of marbling and thickness for best results

How to Make It

Combine and Season:

Gently add the chicken broth cubed red potatoes minced onion and all the seasonings to the slow cooker Stir well to ensure the spices and herbs coat the potatoes evenly which sets up the flavor balance for the entire soup

Slow Cook:

Cover the slow cooker and let everything cook on low for 6 to 8 hours or on high for 4 to 6 hours Check the potatoes with a fork after the minimum time to make sure they are perfectly tender but not falling apart

Mash Potatoes:

Once the potatoes are tender use a potato masher to mash them right in the slow cooker Go for half-mashed if you like a rustic texture or completely smooth for ultra creaminess Leave some potato chunks if that suits your taste

Add Cream Cheese:

Spoon softened cream cheese over the hot potato mixture Stir patiently and gently until the cream cheese fully melts and becomes one with the soup This takes a few minutes and you will see the soup becoming creamy and glossy as you stir

Prepare Bacon:

Meanwhile cook bacon in a skillet over medium-high heat until crispy Lay cooked bacon on paper towels to absorb extra fat then chop into generous bite-sized pieces which makes every spoonful special

Finish and Serve:

Stir most of the bacon directly into the soup reserving some for topping Heat the soup a final time until it is piping hot and everything is blended through Serve in warm bowls sprinkled with extra bacon and any fresh herbs you like

My secret favorite part of this soup is the flavor the cream cheese gives It adds a rich dairy note that just cannot happen with milk or cream One year we all sat around the table after a snowstorm trading stories as we dipped warm bread into our steaming bowls Those moments are what this soup is about for me

Flavor Boosters

For storing leftovers let the soup cool fully before transferring to airtight containers It keeps well in the fridge for up to four days When reheating warm gently on the stove stirring often to restore the creamy texture If the soup thickens too much add a splash of broth or milk to loosen

Serving Suggestions

Serve with crusty bread or garlic toast for dunking A big green salad with tangy dressing balances the richness Extra toppings like chives shredded cheddar or a sprinkle of smoked paprika really wow the guests

Creative Twists

Potato soup is a comforting staple in many cultures from German to Irish kitchens This version leans into American indulgence with cream cheese and bacon Many families consider a soup like this the heart of a winter gathering

Pour cooled soup into freezer-safe containers leaving room for expansion Freeze for up to two months Thaw overnight in the fridge and reheat gently The texture will smooth right out after stirring

Common Questions About This Recipe

→ What type of potatoes work best?

Red potatoes are preferred for their creamy texture and flavor, though Yukon Gold can be used as a substitute for similar results.

→ Can I use fresh herbs instead of dried?

Yes, fresh basil and parsley can replace dried with about 1½ teaspoons each to retain their bright flavor in the dish.

→ How do I prepare the bacon for topping?

Cook bacon strips in a skillet over medium-high heat until crispy, drain on paper towels, and cut into bite-sized pieces before serving.

→ What is the best way to mash the potatoes?

Mash directly in the slow cooker, leaving some chunks for texture to maintain a hearty feel.

→ Is it possible to adjust the spice level?

Absolutely, reduce cayenne pepper for a milder flavor or increase for additional heat according to your preference.