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CREAMY POTATO SOUP - diced potates, onions, garlic, chicken broth, cream is all it takes to make an amazing potato soup #potatosoup #happilyunprocessed #soups

Creamy Potato Soup

  • Author: Debi
  • Total Time: 40-50 min
  • Yield: 4-6 cups 1x


  • 3 Cups Chicken Broth
  • 1 Cup Water
  • 2 teaspoons Chicken Soup Base
  • 5 Large Potatoes, peeled and diced into small bite sized pcs (should come to 5 cups)
  • 1 Cup Onion, diced
  • 1 teaspoon Minced Garlic
  • 3 Tablespoons Butter
  • 2 Tablespoons Flour
  • 4 Ounces Cream Cheese
  • 1/2 Cup Half and Half
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Chives


  1. In a medium sized pot, add the chicken stock, water, chicken base and bring to a boil.  Lower the heat to a simmer and add the potatoes.  Cook until the potatoes are tender and can be pierced with a fork (10 min)
  2. Meanwhile, in another pot, add the butter over low/med heat.  Once it has melted, add the onions and cook until soft and translucent stirring often (approx. 5 min).  Season with salt and pepper.  Add a teaspoon of oil if the onions get too dry.  Add the garlic and cook another minute.
  3. Sprinkle the flour over the butter and cook for 2 minutes.
  4. Scoop out 3 cups of  chicken stock and add into the butter/flour mixture (in 1 cup increments) whisking until combined.  Add 3/4 of the potatoes to the pot.
  5. Using an immersion blender, blend the soup until smooth.  Add the remaining potatoes, half and half and cream cheese, stirring until it has all melted and blended.
  6. Garnish with chives, shredded cheese or fresh chives if desired.
  • Prep Time: 15-20 min
  • Cook Time: 20-25 min
  • Category: Soups


  • Serving Size: 4-6 servings
  • Calories: 393-559
  • Sodium: var
  • Fat: 15-23 gr
  • Saturated Fat: 9.5-14.3 gr
  • Carbohydrates: 53 - 80 gr
  • Fiber: 7.9-11.9 gr
  • Protein: 7.8-11.7 gr
  • Cholesterol: 44-65 mg

 *Limited period offer.



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