Cream of Potato Soup

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Hearty Cream of Potato Soup is comforting and filling, just what you want on a cold winter night. Lots of potatoes, fresh herbs, and savory flavors, plus cream cheese to make it silky-smooth are what make this cream of potato soup recipe a standout.

White bowls of cream of potato soup are shown on a white counter topped with bacon and cheese.

Why You’ll Love This Cream of Potato Soup Recipe

This easy and flavor-packed cream of potato soup recipe will become part of your winter soup arsenal. In about half an hour you’ll have a rich and filling bowl of soup ready for dinner. Here’s why you’ll love this creamy potato soup:

  • Amazing texture. Potatoes have a fantastic ability to break down when they’re cooked, and when you whiz them with broth they take on a beautifully smooth texture. This soup delivers big on soothing, creamy texture and flavor.
  • Easy ingredients. The simple ingredients needed to make this cream of potato soup – a few vegetables, lots of potatoes, a little cream cheese, and half-and-half – will be readily available at your grocery store, making prep easy.
  • Adaptable. I’ve included some suggestions below for how to adapt this soup to any dietary needs. It’s already naturally gluten-free, so you won’t have to worry if you keep gluten-free.

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten-free
Skill Level: Easy

A white bowl of cream of potato soup with a spoon above it holding a close view of the soup.

Recipe Ingredients

Here’s a glance at what you need to make this creamy potato soup. Be sure to scroll to the recipe card at the end of this post for the full ingredient amounts.

  • Butter: You can use salted or unsalted butter.
  • Savory Vegetables: Onion, celery, and garlic form the base of the soup.
  • Potatoes: I prefer Yukon Gold potatoes in this recipe.
  • Salt and Pepper
  • Broth: Chicken broth gives a depth of flavor, or you can use vegetable broth.
  • Aromatics: Fresh thyme and bay leaves.
  • Cayenne Pepper: For a pinch of heat. You can omit this if you wish.
  • Cream Cheese: Use block cream cheese rather than whipped cream cheese.
  • Half-and-half: Or use whole milk.
  • Optional Garnishes: Crumbled bacon, sliced green onions, shredded cheddar cheese.
The ingredients for cream of potato soup are shown portioned out: potatoes, celery, onion, garlic, broth, salt and pepper, cayenne pepper, herbs, cream cheese, half-and-half.

How to Make Cream of Potato Soup

Follow along with my easy method for creamy potato soup. The detailed instructions will be in the recipe card lower down.

  • Cook the vegetables. Sauté the onions and celery in butter until tender, then stir in the garlic.
  • Add potatoes. Stir in the potatoes, season with salt and pepper, cover with the broth, and add the aromatics.
  • Add cream cheese. Stir in the cream cheese and pour in the half-and-half.
  • Blend. Use an immersion blender or blender to blend half of the soup until it’s thick and creamy, reserving half of the potatoes to stir back in.
  • Serve! Serve the soup hot, and top portions with crumbled bacon, shredded cheddar cheese, and green onions.
A close up view of a white bowl of cream of potato soup topped with cheese and bacon with a spoon dipped into it.

Tips for the Best Cream of Potato Soup

Follow these tips to make the absolute creamiest and tastiest potato soup:

  • Cook on low heat. Having the heat too high can cause the cream cheese to not melt properly. Turn the heat to a low simmer and the cheese will melt into the broth. After you add dairy to soup, it’s best to lower the heat and not let the soup come to a boil.
  • Make this dairy-free. To make a dairy-free cream of potato soup, swap your favorite non-dairy cream cheese for the cream cheese and use a non-dairy milk of choice for the half-and-half.
  • Go vegetarian. You can easily make this soup vegetarian! Substitute vegetable broth for the chicken stock. To make it vegan, swap in vegetable broth, skip the cream cheese, and use non-dairy milk.
  • Lighten up. You can use whole milk or 2% milk in place of the half-and-half and omit the cream cheese.
  • Add a few more vegetables. I love to throw in a handful of baby spinach leaves after I’ve pureed the soup. The soup’s heat quickly wilts the spinach and gives each bowl a pop of color and a little extra flavor.

How to Store Creamy Potato Soup

If you have leftover cream of potato soup, it’s a gift for another time! Here’s how to store it:

  • Fridge – Place cooled soup in an airtight container in the fridge for up to 4 days. Potato soup is not recommended for freezing.
  • To Reheat – Potato soup can easily be reheated in the microwave for 1-2 minutes in a microwave-safe bowl. Or heat it on the stove in a pot over low heat until hot.
A white bowl holds cream of potato soup topped with colorful garnishes and a spoon is inserted into it.

Make It A Meal

A hot bowl of creamy potato soup will warm you from the inside out! Here’s what to serve with it:

A close up view of a white bowl of cream of potato soup topped with cheese and bacon with a spoon dipped into it.
5 from 1 vote

Cream of Potato Soup

Hearty Cream of Potato Soup is comforting and filling, just what you want on a cold winter night. Lots of potatoes, fresh herbs, and savory flavors, plus cream cheese to make it silky-smooth are what make this cream of potato soup recipe a standout.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings


  • 1 tablespoon unsalted butter
  • ½ cup chopped white onion
  • ½ cup chopped celery
  • 2 cloves cloves garlic , minced
  • 6 cups peeled and cubed Yukon Gold potatoes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups chicken broth
  • ½ teaspoon fresh thyme leaves or ⅛ teaspoon dried thyme
  • 2 bay leaves
  • teaspoon cayenne pepper
  • 4 ounces cream cheese , cut into cubes
  • 1 cup half and half
  • Optional garnishes: crumbled bacon, sliced green onions, shredded cheddar cheese


  • Heat a large Dutch oven or pot over medium heat. Add the tablespoon of butter and the chopped onion and celery. Sauté the vegetables until tender, about 5 minutes. Add the garlic and sauté for an additional 30 seconds being careful to not burn.
  • Add the cubed potatoes, salt and pepper to the pot. Cover the potatoes with chicken broth. Add the bay leaves, thyme and cayenne pepper.
  • Bring to a simmer and cook until potatoes are fork tender, about 10 minutes.
  • Remove the pot from heat. Add the cream cheese and stir to melt into the soup. Pour in the half and half.
  • Use an immersion blender to blend part of the potatoes to make the soup thick and creamy leaving half of the potato cubes. Or transfer about half to a blender and blend until smooth, then return to the pot.
  • Serve immediately with cooked crumbled bacon, shredded cheddar cheese and green onions.
Nutrition Facts
Cream of Potato Soup
Amount Per Serving
Calories 500 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 61mg20%
Sodium 1103mg46%
Potassium 1715mg49%
Carbohydrates 70g23%
Fiber 8g32%
Sugar 8g9%
Protein 12g24%
Vitamin A 780IU16%
Vitamin C 73mg88%
Calcium 156mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


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