Philadelphia Cream Cheese Potato Soup Recipe

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POTATOES Wash and scrub the potatoes, then poke them with a fork several times. Pop them in the microwave for 12 to 15 minutes, until tender. Cut the potatoes in half and let them cool slightly before peeling and then dicing.

  • Optionally- you can use 3 cups of frozen or refrigerated diced potatoes to save a step. Just add them to the soup when stated and cook until heated through.

Potatoes are a great way to bulk up the soup and make it nice and hearty.

HAMBURGER Meanwhile, brown the hamburger in a large dutch oven or pot and then drain any excess fat. Remove the ground beef from the pot and set aside.

  • Use a lean ground beef, making sure to remove all the fat from the pan.

SAUTÉ Add the butter to the pot and then add in the diced onion, carrots and celery and cook until the veggies are nice and tender. Toss in the garlic and cook until fragrant.

  • I like the texture of the chopped baby carrots, but you can also use shredded carrots to save a step if desired.

MAKE THE ROUX What is a roux? A roux is a type of thickener that consists of a fat and flour. Whisk the flour into the buttered veggies and cook for about 1 minute. Gradually whisk in the chicken stock and milk, and keep cooking until the soup thickens slightly. Season to taste.

ADD BEEF AND POTATOES Stir in the ground beef and cooked potatoes and heat it all through.

  • If using shredded cheese, please note that the thickness of the soup may be a little thinner.

Philadelphia Cream Cheese Sweet Potato Casserole

Philadelphia Cream Cheese Sweet Potato Casserole. I added a little more brown sugar, so it was like a dessert. This healthy sweet potato casserole recipe is the perfect thanksgiving side dish!

10 round buttery crackers, crushed . A lightened up, healthy sweet potato casserole. I had this sauce with pan fried cod, new potatoes and fresh veg. Philadelphia cream cheese 2 tbsp. I’ve used plenty of brown sugar, cinnamon and nutmeg, plus some vanilla extract for the ultimate in flavor!

Cream Cheese Potato Soup Recipe: How To Make It

How to make Slow Cooker Cheesy Potato Casserole: This recipe is so simple. All you need to do is place all ingredients except for 1 cup of cheese into your slow cooker and mix together well then place the lid on. Cook on low for 4 hours. Top with remaining cheese and place the lid back on then allow to cook for 20 more minutes.

philadelphia cream cheese with chives and onions, cream of mushroom soup, water, broccoli florets, drained and thawed, shredded cheddar cheese, frozen puff pastry sheet, thawed, egg, slightly beaten. 50 min, 7 ingredients. Chicken Fettuccine Alfredo With Broccoli and Carrots.

Prevent your screen from going dark while you cook. 1. In 3-quart saucepan, mix milk, salt, pep- per and potatoes, breaking up potatoes with whisk or wooden spoon. Heat to boiling over high heat reduce heat. Simmer uncovered 4 minutes, stirring frequently with whisk, until thoroughly heated. Remove from heat stir in 2/3 cup of the cheese.

Set the cream cheese out to soften about 30 minutes before you intend to prepare the dip. Stir together softened cream cheese, sour cream and dry ranch dressing mix. Better yet, if you have a hand mixer, use it to whip everything together. This will make your chip dip extra creamy and light! Serve with your favorite potato chips or veggies.

Cream Cheese Potato Bacon Soup is an easy winter comfort food recipe. This easy potato soup starts with a garlic instant mashed potato base and is loaded with bacon and cream cheese.

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More About Potato Soup With Cream Cheese Recipes


FromEstimated Reading TimeServingsTotal Time

  • In a large dutch oven, heat butter over medium heat. Add the onions and garlic and saute until onions have softened. Stir in season salt and pepper.
  • Add chicken broth, potatoes and bay leaves and bring to boil. Simmer until potatoes are just tender. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup.
  • Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.

Total TimeServings









  • Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
  • Once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.
  • Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.


What Is Loaded Potato Soup

Best 20 Cream Cheese Potato soup

When we say this soup is loaded, we mean its stuffed with all those delicious fixings you normally pile on top of a baked potato: cheese, crispy bacon, vibrant green onions, sour cream, more cheese. You know, the works! This potato soup is wonderfully versatile that way. You can add as much or as little of these toppings as you like.

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In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.

Tomato cheddar soup is a popular dish for a reason: it features a tasty blend of tomatoes and cheese thats truly irresistible. When preparing this dish, remember to include olive oil, a chopped yellow onion, minced garlic and one whole can of Italian plum tomatoesthe plum tomatoes are absolutely crucial.

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Potato Soup With Cream Cheese

This is a family favorite throughout the fall and winter! It’s easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It’s that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky “little” ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!

Provided by csdavis

2 cans chicken broth
4 cups cubed red potatoes
¼ cup minced onion
1 package cream cheese, softened
8 slices smoked bacon, cut into 1/4-inch strips


  • Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
  • Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.

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Can I Make This In The Slow Cooker

Yes, absolutely!

Utilizing the slow cooker is great for busy days, when you want to prep the dinner ahead of time and come home to a warm cooked dinner. The method is a little backwards compared to the stove top directions, but it still results in an amazing soup!

Heres what you need to know

  • In your crockpot, add diced potatoes, diced onion, diced celery, carrots and garlic. Add chicken stock. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
  • About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
  • In the same pan, add the butter. Next, melt the butter and add flour and cook until bubbly. Add the garlic salt, salt & pepper, milk and sour cream.
  • Add milk mixture, Velveeta and ground beef to the slow cooker. Stir and and continue to cook until the cheese is melted.

Slow Cooker Cream Cheese And Potato Soup Recipe Tips

Cream Cheese Soup | Instant Pot Recipe

I started by sauteeing the onions and garlic in some butter. You can skip this step and just add them to the slow cooker if you prefer, but I feel sauteeing them beforehand adds more flavor.

You can use russet potatoes or red-skinned potatoes either peeled or with skin on. Whatever your preference, cut them into 1 cubes. The smaller they are, the faster or easier they will cook and the easier it is to break them down for thickening the soup later.

Then we add the potatoes, onions, garlic, seasonings and pour in the chicken broth. Time to cook! Six hours on low is enough time to get the potatoes tender but if youre at work and leaving it to cook at home, you can do it for eight hours as well.

The potatoes cant overcook and since youre mashing them up anyway, you dont have to worry about them being too tender or falling apart. Once its cooked, dont worry about how thin the soup looks when you unveil it. Well be mashing up the potatoes thicken up the soup some and itll be creamier once the cream cheese is added.

You can mash it up with the back of a spoon, blitz it in the blender or use a hand blender if you have one. Break down the potatoes until the soup is as thick as you want it. You can leave some chunks of potatoes alone to add some texture to the soup or blend it into oblivion. The choice is yours.


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Creamy Cheesy Potato Soup

Fast, easy, creamy, and cheesy! A great weeknight meal when you want something that will stick to your ribs but don’t want to spend a lot of time in the kitchen. I found this recipe in my mom’s recipe collection after she passed away and we love it! The recipe is very forgiving if you need to sub ingredients based on what you have on hand. Don’t have broth? Use the potato cooking liquid with a tsp of chicken bouillon mixed in. No heavy cream? No worries, use all milk. I make a lot of soup when the weather turns cold and you know what they say about Wisconsin…. we have 2 seasons, Winter and Road Construction… we eat a lot of soup- LOL 🙂

Provided by Brenda.

3 -4 medium red potatoes, scrubbed and diced into 1 inch cubes
3 cups water
1 small onion, diced fine
4 tablespoons butter
1/2 teaspoon red pepper flakes
salt & pepper
1 cup shredded cheddar cheese
1 cup chicken broth
4 -5 slices bacon, crumbled


Cream Cheese Potato Bacon Soup

Cream Cheese Potato Bacon Soup is an easy winter comfort food recipe that can be whipped up in twenty minutes from start to finish.

This hearty potato soup is made using instant mashed potatoes to save time.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you dont miss out on any important tips and tricks!

If you love potato bacon soup but hate taking the time to boil potatoes then this is the perfect recipe for you.

To make this soup I started by bringing some water and milk to a boil in a large pot.

I added some roasted garlic flavoured instant mashed potatoes to the boiling liquid and reduced the heat.

After stirring the potato mixture well I dropped in a brick of cream cheese and used a wooden spoon to break it apart.

Then I added some real bacon bits, dehydrated minced onions, dried chives and salt and pepper to the pot.

I stirred the soup well and then left it to simmer to give the cream cheese some time to melt.

After about ten minutes of simmering the soup was ready to serve.

This creamy potato bacon soup will warm you up on a cold day.

The bacon bits and cream cheese add tons of flavour to this soup and complement the garlic in the potatoes.

I served this soup with some freshly baked Pillsbury refrigerated biscuits.

Try this Cream Cheese Potato Bacon Soup if you are looking for a quick and easy dinner or lunch recipe.

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Philadelphia Cream Cheese Potato Soup Recipe

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This is my favorite recipe for potato soup. It’s a copycat of the one they use to serve at the St. Louis Bread Company . The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.

In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth. Turn the Instant Pot to Saute again. Stir in the cream cheese/flour mixture . Continue cooking, and stirring constantly, until the soup simmers and thickens.

2. Allow the leek and potatoes long enough to tenderise and then transfer to a large saucepan and add in the stock, pepper and cheese. Allow each child to stir for six turns and then wait for it boil before covering and simmering. 3.

Place cooked potatoes in a shallow, lightly buttered 2-quart casserole. In a medium saucepan, heat the milk and cream cheese, stirring until cheese has melted. Add the chives, salt, pepper, and dried onion. Pour over potatoes. Bake in the preheated oven for 30 minutes. Sprinkle with paprika and more chives, if desired.

Cook for 15 minutes. Add sour cream to the potatoes, stirring well. Add 2 cans of cream of chicken soup and stir. Add bacon and onions. Sprinkle with marjoram lightly, about 1/8 teaspoon. Stir, then gradually add 2 1/4 cups of milk, stirring as you go. Heat, but do not allow the soup to boil.

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Philadelphia Cream Cheese Loaded Potato Soup

Provided by My Food and Family

large 4 to 6 potatoes, peeled and cut into cubes
1 large onion, diced
Salt and pepper
1 can can chicken broth
1 tsp minced garlic
16 oz Philadelphia Cream Cheese


  • Chopped cooked Oscar Mayer Bacon
  • Chives
  • Shredded sharp cheddar cheese
  • Step One:
  • Combine potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
  • Step Two:
  • Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
  • Step Three:
  • Serve and add toppings.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

How To Make Potato Soup

Potato soup is very simple to make. Youll want to start by peeling and cubing your potatoes. I always cut mine in half the long way, then cut them in half again the long way. Then I cut them horizontal to cube them. I cube my potatoes into bite sized pieces. If you go too small they disappear into the soup and I like to have nice sized chunks. It helps to really taste the potato!

In a stock pot you sauté your diced onion and garlic until softened and translucent over medium heat. Add chicken broth, cubed potatoes, salt and pepper. Boil over medium heat until potatoes are tender. Exact cook time will depend upon the size of your potatoes but this will take approximately 10 to 15 minutes.

Gently smash 1/2 of the potatoes with a potato masher, or large spoon. This will release the starch in the potatoes to thicken your soup.

Reduce heat to low and stir in cubed cream cheese until fully melted. It is really important you cut your cream cheese into smaller chunks so it melts easy.

The result is a super creamy potato soup with plenty of potato chunks.

You can serve it as is if preferred. Maybe add some freshly ground pepper, chives or parsley flakes to the top for some color. But I recommend serving with some crumbled bacon, diced green onion and shredded cheese to turn this easy potato soup into loaded baked potato soup. You can include other favorite baked potato toppings such as chives, sour cream or jalapenos if preferred.

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