Cream Cheese Potato Soup

A few days ago, I found a 20lb. bag of red potatoes on clearance for $3.99.  Since we didn’t have any red potatoes, we love red potatoes and they’re usually way more expensive than that, I grabbed them!

So, I realized when I got home that I already had quite a few Idaho potatoes, some golden potatoes, and 2 bags of sweet potatoes already here.  Um…yeah.  Maybe we didn’t need more potatoes after all.  Maybe I should be more diligent about knowing what I already have on hand.  Oh well.

My next task…figuring out a way for us to eat lots of potatoes so they don’t all go bad!  Anyway, my hubby suggested that I make potato soup.  But I didn’t have all the ingredients to make the Creamy Crockpot Potato Soup, so I started scouring the internet for a new recipe.

I landed here…with a knock-off recipe for Panera’s Cream Cheese Potato Soup.  That looks great, but we needed more (as in, enough to feed all 7 8 of us) and that recipe didn’t quite suffice.

I searched a little more and I ended up fusing 2 or 3 different recipes.  It’s very close to the one above, except with a few tweeks…and more (not ingredients…but quantity…hehe)!  

And I have to say…it might have been the best potato soup we’ve ever had!  It was superb!   Here’s my (adjusted) recipe!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

Cream Cheese Potato Soup

---

• Author: Rose

Print Recipe

Pin Recipe

Scale 1x2x3x

Ingredients

• 10–12 cups of chicken broth**
• 6 lbs. of red potatoes, peeled and diced
• 1 cup heavy whipping cream
• 1/4 cup finely diced onion
• 1 tsp. seasoned salt
• 1/2 teaspoon ground white pepper (optional)
• 1/2 teaspoon ground red pepper (optional)
• (2) 8 oz. bricks of cream cheese
• Salt and pepper, to taste
• 6–8 slices of bacon, cooked and crumbled
• green onion (optional)
• **Instead of chicken broth, I started using and prefer to use Better than Bouillon Chicken Base mixed with water. I use about 1 Tbsp. of Better than Bouillon per 4 cups of water… maybe a little more or less!?

---

Instructions

1. First, peel and dice the potatoes and the onion.
2. In a (very) large pot, add potatoes and spices to broth and boil for about 20 minutes.
3. When potatoes are fork tender, mash some with a potato masher (you can make it as creamy or lumpy as you like).
4. Add cream cheese (cut into slices) and heavy cream to the mix and stir until melted and creamy.
5. Turn heat down to low and simmer 20-30 minutes more until thickened. Top with crumbled bacon.

---