Creamy Potato Soup

Creamy Potato Soup

September 28, 2018 Off By Laura Hartline
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If you are like me, fall comes along and all you want to eat is soup.  Well, soup and everything with pumpkin.  And hot chocolate.  Oh, let’s face it, I want to eat everything all the time.  Anyway, cooler temps make me want to eat nice warm cozy food.

The other day, Luke had braces put on for the first time.  We all remember how that feels.  He was doing great the first day but the pain kicked in the second day.  Luke has a pretty high tolerance for pain.  This is a kid who got his finger closed in a door at church and never shed a tear.  I decided to take pity on his sore teeth and make this Creamy Potato Soup and some Red Lobster cheesy biscuits.

I have a couple different potato soup recipes and between the two, I have to say that this is my favorite.  Cream cheese makes it so creamy and thick.  I could eat it all day.  I am not a fan of brothy soups so this one is perfect for me.

The recipe calls for 5-6 medium potatoes.  If you like your soup chunky, go for six.  If you like it a little more creamy, go with five.  Also, I add a 1/8 tsp of cayenne pepper.  This gives it a little kick!  When I say little, I mean little.  None of my kids complained that it was the least bit spicy so don’t be scared when you see it on the ingredient list.  Try it!  I think you’ll love it as much as I do.

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Creamy Potato Soup

This hearty soup combines the classic potato, celery, carrot mix-up with a cream cheese base.  So delicious!

Course Main Course, Soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 1 cup onion minced
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 5-6 medium potatoes diced
  • 1/4 cup butter
  • 1/2 cup flour
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sugar
  • 1/8 tsp cayenne pepper
  • 4 cups milk
  • 8 oz cream cheese cut into cubes

Instructions

  1. Cut all vegetables and place in a large pot on the stove.  Cover with water and cook until tender, 10-15 minutes.  Drain.

  2. In a separate pot, melt butter over medium heat.  Add the flour and cook for one minute.  Do not let it burn.  Add the milk and stir until it comes to a boil and thickens.  Add salt, pepper, and cayenne pepper and stir. 

  3. Add the cream cheese and stir until it is melted and creamy.  Pour this mixture over the cooked vegetables and stir until combined.  







CategorySoups Vegetable Main Dishes
Tagscreamy potato soup potato soup soup