- 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!?
- First, peel and dice the potatoes and the onion.
- In a (very) large pot, add potatoes and spices to broth and boil for about 20 minutes.
- When potatoes are fork tender, mash some with a potato masher (you can make it as creamy or lumpy as you like).
- Add cream cheese (cut into slices) 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.
- 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.
- Category: Soup
Keywords: cream cheese, soup, potato soup, soup recipe, potatoes