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Creamy Potato Soup

Creamy potato soup made silky-smooth with an immersion blender for a velvety, golden texture. Simmer until the Yukon gold potatoes are tender, then stir in heavy cream and cream cheese for richness.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Creamy potato soup base
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 garlic
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 4 tbsp unsalted butter
  • 4 oz cream cheese softened
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
  • 0.5 cup shredded cheddar for topping
  • 2 tbsp chives for topping
  • 0.5 cup sour cream for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté and simmer
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the onion for 5 minutes until soft and glossy.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant and lightly softened with no raw smell.
  3. Add the chicken broth and the Yukon gold potatoes to the pot and bring everything to a boil.
  4. Reduce to a simmer and cook for 20 minutes, until the potatoes are completely tender when pierced.
Blend and finish
  1. Blend the soup completely smooth using an immersion blender, or blend in batches in a regular blender until silky with no chunks.
  2. Return the soup to low heat, then stir in the heavy cream and the softened cream cheese until completely smooth.
  3. Season with salt, white pepper, and nutmeg, stirring until the flavor is evenly distributed.
Serve
  1. Ladle the soup into bowls and top each serving with shredded cheddar, chives, and a spoon of sour cream.

Notes

For the smoothest texture, blend while the soup is hot (but not boiling) and keep stirring until the cream cheese fully melts into the base. Store leftovers in the refrigerator up to 3–4 days in an airtight container; reheat gently on the stovetop, stirring often. Freezing is not recommended because the cream base can separate when thawed. For a lighter option, swap half the heavy cream for additional chicken broth and add more gradually until the texture looks right.