Potato Soup Using Cream Cheese (Print-Friendly Version)
This comforting dish highlights tender red potatoes and creamy cheese enriched with smoky bacon and herbs. Perfect for cozy gatherings or cooler months, a keeper for your collection.
# Ingredients You’ll Need:
→ Soup Base
01 -
2 cans (14.5 ounces each) low-sodium chicken broth
02 -
4 cups red potatoes, cubed (Yukon Gold may be substituted)
03 -
0.25 cup minced onion or 0.5 teaspoon onion powder
→ Seasonings
04 -
0.5 teaspoon garlic salt
05 -
0.5 teaspoon seasoned salt (Old Bay optional)
06 -
0.5 teaspoon sea salt, or to taste
07 -
0.5 teaspoon cayenne pepper (adjust to preferred heat level)
08 -
0.5 teaspoon dried basil or 1.5 teaspoons fresh basil
09 -
0.5 teaspoon dried parsley or 1.5 teaspoons fresh parsley
→ Dairy
10 -
1 package (8 ounces) full-fat cream cheese, softened
→ Meat Garnish
11 -
8 slices thick-cut smoked bacon
# How to Make It:
01 -
Combine chicken broth, cubed red potatoes, minced onion, garlic salt, seasoned salt, sea salt, cayenne pepper, basil, and parsley in a slow cooker. Stir to ensure spices are evenly dispersed.
02 -
Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours until potatoes are easily pierced with a fork.
03 -
Mash the cooked potatoes directly in the slow cooker, maintaining some chunks if desired for texture.
04 -
Add softened cream cheese in small spoonfuls. Stir thoroughly until fully melted and the mixture is smooth.
05 -
Cook bacon in a skillet over medium-high heat until crispy. Transfer to paper towels to drain, then cut into bite-sized pieces.
06 -
Stir bacon into soup or use as garnish. Heat soup until steaming, then serve immediately.
# Extra Suggestions:
01 -
For a creamier consistency, partially mash the potatoes before adding cream cheese. Adjust spice levels to suit taste preferences.