Potato Cream Cheese Soup Recipe

Potato Cream Cheese Soup
Submitted By: Taz


1 lb Cream Cheese - room temperature and cubed
6 slices Bacon - chopped
4 Large Russet Potatoes - peeled and small diced apx ¼ inch 'cubes'
2 medium Celery Stalks - small diced
1 medium Carrot - peeled and small diced
1 medium Onion - diced
6 Cups Chicken Stock
1 Cup Sour Cream
4 Tbs Unsalted Butter
4 Tbs All Purpose Flour
Kosher Salt and Fresh Ground Black Pepper to taste
8 oz Cremini Mushrooms - small chopped
1 Cup Frozen Peas
1 Cup Frozen Corn
Fresh Chives OR Chopped Green Onions
A Little Grated Cheese Of Choice
Additional Crumbled Bacon

  1. Place a large skillet over medium-low heat - Add butter and bacon to the cold skillet
  2. Cook bacon until crispy (apx 15 minutes) - Using a slotted spoon, remove bacon and set aside on paper towel to drain (leaving butter and bacon grease in skillet)
  3. Add the carrot and onion to the skillet and sauté for 4-5 minutes - Add the celery (and mushrooms if using) - Continue to sauté until celery is tender and onions are translucent apx 3-4 minutes more)
  4. SLOWLY whisk in the flour 1 Tbs at a time until fully combined - Allow to cook for until the raw flour smell is gone (apx 1-3 minutes - Remove from heat and set aside
  5. Place 6-8 quart stock pot over medium-high heat - Add potatoes and chicken stock along with kosher salt to taste (apx 2 tsp) - Bring to a boil
  6. As soon as a boil has been achieved, reduce heat to medium-low and allow to cook until potatoes are cooked through and tender
  7. Reduce heat to low and stir in the onion/flour mixture until thoroughly combined
  8. Using a slotted spoon or a potato masher, mash some of the potatoes (I mash about half the pot - I just draw an imaginary line down the middle and just mash on one side of it until satisfied)
  9. OPTIONAL - If using, add the frozen peas and/or corn and allow to cook for 4-5 minutes before proceeding
  10. Stir in the sour cream and cream cheese to the soup and stir until melted and smooth
  11. Remove from heat - Add the cooked bacon and pepper to taste (apx 2 tsp) and thoroughly combine
  12. Adjust seasoning - Serve hot garnished as desired with a good 'hunk' of crusty bread
Share by: