Potato Soup Using Cream Cheese
There's something magical about a steaming bowl of potato soup that hugs your soul on a chilly evening. This version stands out with its velvety richness from cream cheese and smoky depth from crispy bacon, making it a crowd-pleaser at potlucks or a quiet weeknight treat. The blend of herbs and spices adds layers of flavor that keep everyone reaching for seconds. It's the kind of recipe that feels like a warm embrace in edible form.
What Makes This Recipe Special
- The cream cheese adds an ultra-creamy texture that's richer than traditional cream or milk-based soups, without the separation issues common with dairy.
- Slow cooking the potatoes with herbs infuses every bite with aromatic flavors, while the bacon adds a smoky contrast that elevates the dish.
- Mashing just enough potatoes to thicken the soup (while leaving some chunks) creates the perfect balance between creamy and rustic textures.
- Using full-fat cream cheese ensures a luxurious mouthfeel and prevents the soup from tasting watered down, even when stored or reheated.
Ingredients
2 cans(14.5 ounces each) low-sodium chicken broth
4 cupsred potatoes, cubed (Yukon Gold may be substituted)
0.25 cupminced onion or 0.5 teaspoon onion powder
0.5 teaspoongarlic salt
0.5 teaspoonseasoned salt (Old Bay optional)
0.5 teaspoonsea salt, or to taste
0.5 teaspooncayenne pepper (adjust to preferred heat level)
0.5 teaspoondried basil or 1.5 teaspoons fresh basil
0.5 teaspoondried parsley or 1.5 teaspoons fresh parsley
1 package(8 ounces) full-fat cream cheese, softened
8 slicesthick-cut smoked bacon
Nutrition
500 caloriesCalories
Per serving · Values are estimates
Instructions
1
Combine chicken broth, cubed red potatoes, minced onion, garlic salt, seasoned salt, sea salt, cayenne pepper, basil, and parsley in a slow cooker. Stir to ensure spices are evenly dispersed.
2
Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours until potatoes are easily pierced with a fork.
3
Mash the cooked potatoes directly in the slow cooker, maintaining some chunks if desired for texture.
4
Add softened cream cheese in small spoonfuls. Stir thoroughly until fully melted and the mixture is smooth.
5
Cook bacon in a skillet over medium-high heat until crispy. Transfer to paper towels to drain, then cut into bite-sized pieces.
6
Stir bacon into soup or use as garnish. Heat soup until steaming, then serve immediately.
Essential Tips
Choose starchy potatoes
Red or Yukon Gold potatoes work best because they break down easily while holding their shape. Avoid waxy varieties like red potatoes' close cousin, new potatoes-they'll stay too firm and give the soup a grainy texture.
Cream cheese tip
Let the cream cheese sit at room temperature for at least 30 minutes before adding it to the soup. Cold cream cheese can seize up and create lumps, even when stirred vigorously.
Bacon rendering
Cook the bacon in a cold skillet first, then bring it to medium-high heat. This renders the fat slowly, ensuring crispy bacon without burning. Reserve the bacon fat-it's liquid gold for sautéing onions or flavoring other dishes!
Season in layers
Taste the soup before adding the cream cheese. You can always adjust seasoning after mashing the potatoes, but once the cream cheese is added, it mellows flavors slightly. If needed, add a pinch more salt or cayenne pepper to brighten the taste.
Slow cooker hack
If your slow cooker runs hot, check the potatoes an hour early to avoid overcooking. You want them tender but not mushy-easily pierced with a fork but still holding some structure.
Smart Swaps & Variations
Vegetarian
Swap chicken broth for vegetable broth and use smoked paprika or liquid smoke to mimic the bacon's smokiness.
Dairy-free
Replace cream cheese with a dairy-free cream cheese alternative (like Kite Hill) and use coconut milk or cashew cream for richness.
Spicy kick
Add a diced jalapeño or 1 teaspoon of chipotle powder with the spices for a deeper, smokier heat.
Herb swirl
Infuse the soup with 1 bay leaf and 1 sprig of fresh thyme during cooking for a sophisticated twist.
What to Serve With This
- Warm crusty sourdough bread or garlic bread for dipping and soaking up every last bite.
- A crisp arugula salad with lemon vinaigrette to cut through the richness and add freshness.
- A glass of dry white wine like Pinot Grigio or an amber ale to complement the creamy, smoky flavors.
- Roasted Brussels sprouts with a drizzle of balsamic glaze for a seasonal side dish.
Storage & Reheating
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, making it even more delicious the next day.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash of broth or milk if the soup thickens too much during storage.
Expert Chef Tips
- For a smoother texture, blend the soup partially with an immersion blender after adding the cream cheese. Leave some chunks for texture but blend enough to achieve a creamy consistency.
- To avoid a layer of fat on top after storing, skim off the excess bacon grease before reheating or chill the soup overnight and lift the solidified fat off the surface.
- If the soup is too thick after reheating, thin it with a little reserved cooking liquid from the slow cooker or a splash of whole milk for creaminess without diluting flavor.
Equipment You’ll Need
- Slow cooker (6-quart or larger) for hands-off cooking
- Cast-iron skillet for crisping bacon to perfection
- Immersion blender (optional) for a smoother texture
- Sharp chef's knife for dicing potatoes and mincing onion
Nutritional Benefits
- One serving contains approximately 500 calories, with 30g of fat (mostly from the bacon and cream cheese) and 20g of protein per bowl.
- The red potatoes provide a good source of vitamin C, potassium, and fiber, while the bacon adds iron and B vitamins.
- This soup is high in saturated fat due to the cream cheese and bacon, so enjoy in moderation if you're watching your intake.
- To lighten it up, use turkey bacon and low-fat cream cheese, which can reduce calories by about 100 per serving while keeping the flavor intact.
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Frequently Asked Questions
Can I use pre-cooked bacon to save time?
Yes, but cook it until extra crispy so it doesn't turn soggy in the soup. Alternatively, cook the bacon separately and add it just before serving to maintain texture. Pre-cooked bacon's flavor won't be as deeply infused into the soup, so consider adding a pinch of smoked paprika to the broth for extra smokiness.
Why does my soup separate or look oily after storing?
This happens if the cream cheese wasn't fully emulsified or if the soup was stored too hot. To fix it, reheat gently on low heat and whisk vigorously. For future batches, temper the cream cheese by mixing it with a ladle of warm soup before stirring it all in.
Can I make this soup ahead of time?
Absolutely! In fact, the flavors meld beautifully overnight. Make the soup up to the point before adding the cream cheese, store it, then add the cream cheese and reheat gently before serving. This prevents the cream cheese from breaking down during storage.
What's the best way to thicken the soup if it's too thin?
First, mash more potatoes directly in the slow cooker. If it's still thin, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the soup and cook for an additional 15-30 minutes on high. Alternatively, simmer uncovered for 20-30 minutes to reduce.
Can I freeze this soup? How does it affect texture?
Yes, but expect some texture changes. Freeze the soup before adding the cream cheese and bacon. When reheating, thaw in the fridge overnight, then add the cream cheese and bacon fresh. The cream cheese may separate slightly, so whisk vigorously to re-emulsify.
How can I reduce the sodium content without sacrificing flavor?
Use low-sodium broth and hold off on adding salt until the end. Boost flavor with extra herbs, a splash of apple cider vinegar for brightness, or a pinch of MSG (if you have it) to enhance savory notes without extra salt.
Why do some recipes call for flour or cornstarch to thicken potato soup?
Flour or cornstarch acts as a stabilizer to prevent the dairy from separating and gives the soup a more uniform thickness. However, this recipe relies on the natural starch from potatoes, so it's optional. If you're sensitive to gluten, use cornstarch or arrowroot powder instead.
Can I use an Instant Pot instead of a slow cooker?
Yes! Use the high-pressure setting for 8 minutes with 1 cup of broth, then quick-release the pressure. Mash the potatoes, then stir in the remaining broth and seasonings. Cook on sauté mode for 5-10 minutes to thicken, then add the cream cheese off-heat to prevent curdling.
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