Creamy Potato Soup With Cream Cheese

Nothing beats a warm bowl of potato soup on a chilly day. This version is extra creamy, thanks to a hidden hero: cream cheese. It melts into the pot and gives the soup a smooth, luxurious texture without needing heavy cream.

The flavor is simple and comforting, with tender potatoes, sautéed onions, and a touch of garlic. It’s a no-fuss recipe that’s easy to customize and even easier to love.

What Makes This Recipe So Good

Ultra creamy texture: Cream cheese melts into the soup, making it thick and silky without curdling.
Simple ingredients, big payoff: Potatoes, onions, broth, and a few pantry staples create a rich, satisfying bowl.
Quick stovetop method: Ready in about 45 minutes from start to finish.
Flexible and forgiving: Swap broths, add veggies, or top it how you like.
Kid-friendly and crowd-pleasing: Mild flavor, smooth texture, and all the cozy vibes.

cooking potato soup with cream cheese in dutch oven

Ingredients

2 tablespoons unsalted butter (or olive oil)
1 medium yellow onion, diced
2 celery stalks, diced (optional but recommended)
2 cloves garlic, minced
2 pounds potatoes, peeled and diced into 1/2-inch cubes (Yukon Golds or Russets both work)
4 cups low-sodium chicken or vegetable broth
1 cup milk (whole or 2%)
8 ounces cream cheese, softened and cut into chunks
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
1 bay leaf (optional)
2 tablespoons chopped fresh chives or green onions, for garnish
Optional toppings: shredded cheddar, crumbled bacon, sour cream, extra chives, hot sauce

Instructions

Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery.
Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
Add potatoes and broth: Add the diced potatoes, broth, thyme, and bay leaf. Bring to a gentle boil, then reduce to a simmer.
Cover and cook until the potatoes are very tender, 15–20 minutes.
Blend to your preferred texture: Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, transfer about half the soup to a blender, blend until smooth, and return it to the pot.
Make it creamy: Stir in the milk.
Add the cream cheese pieces, stirring until fully melted and smooth. Keep the heat on low to avoid scorching. If it seems too thick, add a splash more broth or milk.
Season and finish: Add salt and pepper.
Taste and adjust seasoning. Ladle into bowls and top with chives and any optional toppings you like.

potato soup with cream cheese mixed in a pan

How to Store

Refrigerator: Cool the soup completely, then store it in airtight containers for up to 4 days. It will thicken as it sits; thin with a splash of broth or milk when reheating.
Freezer: Dairy-based soups can separate when frozen, but this one holds up reasonably well if you blend it smooth before freezing.
Freeze up to 2 months. Thaw overnight in the fridge and reheat gently, whisking to restore creaminess.
Reheating: Warm on the stovetop over low heat, stirring often. Avoid boiling to prevent the dairy from splitting.
Microwave in short bursts, stirring between intervals.

Benefits of This Recipe

Comfort food, streamlined: Familiar flavors with minimal fuss.
Budget-friendly: Potatoes, onions, and broth stretch into a filling meal.
Make-ahead friendly: Great for meal prep and easy lunches.
Customizable: Add vegetables like carrots or corn, or lean into toppings for variety.
Balanced richness: Cream cheese adds body without heavy cream, so you control the richness.

Pitfalls to Watch Out For

Curdling risk: Boiling after adding dairy can cause separation. Keep heat low and avoid rapid boiling once milk and cream cheese are in.
Undercooked potatoes: If they’re not fully tender before blending, you’ll end up with grainy texture. Simmer until a fork slides in easily.
Too thick or too thin: Adjust with broth or milk.
Start conservative and thin gradually to your preferred consistency.
Not softening the cream cheese: Cold cream cheese doesn’t melt smoothly. Cut it into chunks and let it soften a bit before adding.
Under-seasoning: Potatoes soak up salt. Taste at the end and season generously to bring out flavor.

creamy potato soup with cream cheese served in a bowl with some rustic bread

Alternatives

Lighter version: Use reduced-fat cream cheese and swap milk for unsweetened cashew milk or extra broth.
The soup will be slightly less rich but still creamy.
Vegetarian: Use vegetable broth. Add sautéed mushrooms or corn for more texture.
Gluten-free: This recipe is naturally gluten-free as written. No flour-based roux needed.
Bacon lover’s upgrade: Cook chopped bacon first, remove to a plate, and sauté the onion and celery in the bacon fat.
Stir the crispy bacon back in at the end or use as a topping.
Extra veggies: Stir in a handful of baby spinach or frozen peas at the end, or cook diced carrots with the potatoes for color and sweetness.
Cheesy twist: Melt 1/2 to 1 cup sharp cheddar in at the end for a loaded baked potato vibe.

FAQ’s for Potato Soup with Cream Cheese

Yukon Golds (all-purpose potato) give the soup a naturally creamy, buttery texture and hold up well. Russets work too and create a fluffier, thicker result. You can also use a mix of starchy and waxy potatoes.

Yes. Add everything except the milk and cream cheese to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender. Partially blend, then stir in milk and cream cheese on Low until smooth.

Blend more of the potatoes to release starch, or let it simmer uncovered for a few minutes to reduce. You can also mash some of the potatoes directly in the pot.

Soften it to room temperature, cut it into small pieces, keep the heat low, and stir continuously. If needed, use a whisk to smooth things out.

Try shredded cheddar, crispy bacon, chives, black pepper, a dollop of sour cream, or a dash of hot sauce. Croutons or buttered toast on the side are great too.

In Conclusion

Creamy Potato Soup with Cream Cheese is the kind of recipe you’ll keep on repeat.

It’s cozy, fast, and endlessly flexible. The cream cheese gives it a lush, smooth texture that feels special with very little effort. Pair it with a simple salad or warm bread, pile on your favorite toppings, and enjoy a bowl of pure comfort.