Super simple potato soup with 6-ingredients! It’s creamy, thick and so satisfying. Enjoy it topped with cooked bacon, cheddar cheese, and green onions.
- 3 Tbsp. butter
- 1 medium onion, chopped, about 1 1/2 cups
- 3 garlic cloves, minced
- 2 1/2 lbs. Russet potatoes, peeled and cut into 1-inch cubes
- 4 cups chicken stock
- 4 oz. cream cheese, cubed
- Cheddar cheese
- Green onions
- Melt butter over medium heat in a dutch oven or a soup pot. Add onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant.
- Add potatoes and chicken stock. Season thoroughly with salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until potatoes are knife tender, about 12-14 minutes.
- Ladle 3 cups of potato mixture into a food-processor or blender. Add cream cheese and blend just until smooth. Make sure not to over blend or the potato mixture will turn gummy. Stir the puree back into the soup. Taste and adjust seasoning.
- Serve topped with bacon, cheese, and green onions.
- Leftovers: Leftover soup will last in the refrigerator for up to 4-5 days when stored in an airtight container. I do not recommend freezing this soup. Potato based soups can turn soggy, watery, or even grainy texture once thawed.
Keywords: simple vegetable soup, creamy soup, fall