Cream Cheese Potato Soup Recipes

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CREAM CHEESE POTATO SOUP



Cream Cheese Potato Soup image

"I came up with this soup after I had tried something similar at a restaurant," explains Stacy Bockelman, California, Missouri. "Using chicken bouillon and frozen hash browns makes it easy to fix. It's good with sourdough bread," she adds. It's also good for your pocketbook at only 47 cents a bowl.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 3 quarts).

Number Of Ingredients 8

6 cups water
7 teaspoons chicken bouillon granules
2 packages (8 ounces each) cream cheese, cubed
1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1-1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 teaspoon garlic powder
1 teaspoon dill weed

Steps:

  • In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.

Nutrition Facts : Calories 158 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 779mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

PANERA'S CREAM CHEESE POTATO SOUP



Panera's Cream Cheese Potato Soup image

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 (Panera). 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.

Provided by Shawn H

Categories     Winter

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

4 cups chicken broth
4 cups peeled and cubed potatoes
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Steps:

  • Combine broth, potatoes, and spices.
  • Boil on medium heat until potatoes are tender.
  • Smash a few of the potatoes to release their starch for thickening.
  • Reduce to low heat.
  • Add cream cheese.
  • Heat, stirring frequently, until cheese melts.

Nutrition Facts : Calories 349.6, Fat 21, SaturatedFat 11.4, Cholesterol 62.5, Sodium 938, Carbohydrate 29.6, Fiber 3.4, Sugar 3.7, Protein 11.4

CREAMY POTATO AND CHEESE SOUP



Creamy Potato and Cheese Soup image

My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup Velveeta, cubed, or cheddar cheese, shredded
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt

Steps:

  • In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts :

POTATO SOUP WITH CREAM CHEESE



Potato Soup with Cream Cheese image

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

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 4h20m

Yield 5

Number Of Ingredients 11

2 (14.5 ounce) cans chicken broth
4 cups cubed red potatoes
¼ cup minced onion
½ teaspoon garlic salt
½ teaspoon seasoned salt
½ teaspoon sea salt
½ teaspoon cayenne pepper
½ teaspoon dried basil
½ teaspoon dried parsley
1 (8 ounce) package cream cheese, softened
8 slices smoked bacon, cut into 1/4-inch strips

Steps:

  • 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.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g

SLOW COOKER POTATO SOUP WITH CREAM CHEESE



Slow Cooker Potato Soup with Cream Cheese image

This potato soup with cream cheese is nice and hearty for those cold winter days.

Provided by Jeff and Karen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 5h20m

Yield 10

Number Of Ingredients 15

2 ½ pounds unpeeled gold potatoes
1 medium sweet onion
1 gallon water
1 (32 ounce) carton chicken broth
2 bunches green onions, chopped into 1-inch pieces
2 cloves garlic, smashed
1 tablespoon salt, or to taste
2 teaspoons hot pepper sauce (such as Tabasco®)
1 teaspoon ground white pepper, or to taste
1 teaspoon ground black pepper, or to taste
½ (16 ounce) package bacon
½ cup sour cream
½ cup unsalted butter
1 (8 ounce) package cream cheese, softened
⅓ cup all-purpose flour

Steps:

  • Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.
  • Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.
  • While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.
  • Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid; transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.
  • Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.
  • Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.
  • Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.1 g, Cholesterol 64.5 mg, Fat 23 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 13.3 g, Sodium 1403.2 mg, Sugar 2.1 g

PHILADELPHIA CREAM CHEESE LOADED POTATO SOUP



Philadelphia Cream Cheese Loaded Potato Soup image

Provided by My Food and Family

Categories     Home

Time 5h

Number Of Ingredients 8

large 4 to 6 potatoes, peeled and cut into cubes
1 large onion, diced
Salt and pepper (for taste)
1 can (49.5 oz.) can chicken broth (the less you use the thicker)
1 tsp minced garlic
1/4 cup butter
1 cup cream (half-and-half)
16 oz Philadelphia Cream Cheese

Steps:

  • Toppings:
  • 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

CREAM OF POTATO & CHEESE SOUP



Cream of Potato & Cheese Soup image

I first had something like this at school I liked it, so I went home and tried to make it myself, I have now perfected it. It's great as a starter or as a meal in itself.

Provided by Candice Hibbs

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/2 cup chopped onion
3 medium potatoes or 2 large potatoes, peeled and chopped
2/3 cup chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried dill weed
1/4 teaspoon paprika
3 cups milk
2 tablespoons flour
3 tablespoons water
10 ounces condensed cheddar cheese soup
1/2 cup cheddar cheese
salt and pepper

Steps:

  • In large pot, melt butter and sauté onions till soft.
  • Add chopped potatoes, chicken broth, thyme, dill, paprika, salt and pepper into pan.
  • Simmer for 15 minutes, or until potatoes are soft.
  • Take the pot off heat and mash potato; put pot back on heat.
  • Dissolve flour and water together; add to mashed potato.
  • Add the milk and cheese soup. Whisk in until it thickens.
  • Add cheddar cheese and heat through.

Nutrition Facts : Calories 309, Fat 15.6, SaturatedFat 9.7, Cholesterol 48, Sodium 590.6, Carbohydrate 31.8, Fiber 3, Sugar 1.8, Protein 11.5

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