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Creamy Potato Soup

Creamy potato soup made smooth with an immersion blender for a silky, golden texture. Simmer Yukon gold potatoes until tender, then stir in cream and softened cream cheese for a rich finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Aromatics and broth
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 4 cup chicken broth
Creamy base
  • 4 tbsp unsalted butter
  • 2 cup heavy cream
  • 4 oz cream cheese Softened.
Seasoning
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Toppings
  • 0.33 cup shredded cheddar For topping.
  • 2 tbsp chives For topping.
  • 0.33 cup sour cream For topping.

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté and simmer
  1. Melt the unsalted butter in a large pot over medium heat, then add the diced onion. Sauté for 5 minutes until soft, stirring occasionally and scraping any browned bits from the bottom.
  2. Add the minced garlic and cook for 1 minute over medium heat. Stir constantly until fragrant.
  3. Add the chicken broth and cubed Yukon gold potatoes to the pot. Increase heat to bring the soup to a boil.
  4. Once boiling, reduce to a simmer and cook for 20 minutes. Simmer until the potatoes are completely tender.
Blend and finish
  1. Use an immersion blender to blend the soup completely smooth, working carefully and covering the head to avoid splashes. Blend until no chunks remain, or blend in batches in a regular blender.
  2. Return the blended soup to low heat and stir in the heavy cream. Heat gently, stirring until fully incorporated.
  3. Add the softened cream cheese to the soup and stir until completely smooth. Keep the heat low so the soup stays silky.
  4. Season with salt, white pepper, and nutmeg. Stir well to distribute the spices evenly.
Serve
  1. Ladle the creamy potato soup into bowls. Top each serving with shredded cheddar, fresh chives, and sour cream.

Notes

For the smoothest texture, blend while the soup is hot and avoid rushing—if using a regular blender, blend in batches and return to the pot. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently over low heat, adding a splash of broth or cream if needed. Freezing is not recommended due to potential texture changes from dairy. For a dairy-light option, swap the heavy cream and cream cheese with full-fat evaporated milk and a dairy-free cream cheese substitute, and warm gently so it stays smooth.