How do you add cream cheese to soup without curdling?

Melt it first in a separate bowl in the microwave before stirring it into the soup.

How do you thicken potato soup with heavy cream?

The high-fat content in heavy cream will thicken the soup and add a rich creamy texture at the end. Also, see the tips above!

Can you freeze potato soup?

You can freeze potato soup but the texture will change after it's thawed. Freeze in a freezer-safe container, then thaw in the fridge overnight before reheating on the stovetop.

Do I need to peel red potatoes for soup?

No, you do not have to peel potatoes before adding them to the soup. However, sometimes the skins will come off the potatoes and you will have bits of potato skin throughout the soup for a more rustic soup. If this won't bother you - it's not a problem at all!

Cream Cheese Potato Soup

Red Potato Soup with Cream Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Recipe by Rose

Prep Time10
Cook Time50
Total Time1 hour
Yield12 1x

Description

This Red Potato Soup with Cream Cheese is easily the most popular soup recipe for my family and is always a hit with friends! Eat it as-is, or add bacon or sausage and you’ve got a warm, complete, delicious meal in a bowl!

Ingredients

Units Scale

10 cups of water
3 heaping tablespoons of chicken base* Better than Bouillon is my favorite!
5 lbs. of red potatoes, peeled and diced
1/4 cup finely diced onion
1 tsp. seasoned salt
1/2 teaspoon ground white pepper (optional)
1/2 teaspoon ground red pepper (optional)
Salt and pepper, to taste
1 cup heavy whipping cream
(2) 8 oz. bricks of cream cheese
6-8 slices of bacon, cooked and crumbled
green onion (optional)
**Instead of water and chicken base, you can use 10 cups of chicken broth.

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Instructions

First, peel and dice the potatoes and dice the onion.
Pour the water into a very large soup pot.
Whisk in the chicken base.
Add potatoes, onions, and spices to broth and mix up really well.
Boil for about 20 minutes.
When potatoes are fork-tender, use a stick blender to slightly blend up the mixture. OR if you don’t have a stick blender, take out one cup of soup, mash it up with a fork or potato masher, and stir it back into the pot. You can make it as creamy or lumpy as you like.
Melt the cream cheese in the microwave in 15-second intervals until completely soft and creamy. It should take around 1 minute.
Add melted cream cheese and heavy cream to the mix and stir until melted and creamy.
Turn heat down to low and simmer 20-30 minutes more until thickened. See suggestions for toppings and add-ins below.
This soup will thicken up significantly overnight if you have leftovers. I like to thin it back out with a little milk when warming it.

Equipment

Knives

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Stockpot

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Notes

Our favorite way to serve this soup is topped with bacon pieces and shredded cheddar cheese.
If you want a heartier soup, crumble and fry a pound of breakfast sausage. Then drain it and stir it in while the soup is simmering. You will be blown away at how delicious it is.
Once we added chopped ham to our soup – also amazing (although sausage is our favorite, by far!).
Other toppings I’ve seen for this soup are green onions and sour cream.
If you’re using chicken base for the first time, I 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!?

Nutrition

Serving Size:
Calories: 409
Sugar: 5.9 g
Sodium: 1507.9 mg
Fat: 23.9 g
Carbohydrates: 40.1 g
Fiber: 4 g
Protein: 10.5 g
Cholesterol: 64.8 mg

Find it online: https://rosebakes.com/cream-cheese-potato-soup/