Windy and cold! The perfect evening for a cup of hearty, hot, soup. When it comes to perfect potato soups, Creamy Baked Potato Soup with Cream Cheese and Chives is it! We love the combination of tangy cream cheese, earthy chives, perfectly-cooked potatoes, and sharp cheddar cheese. Bacon makes an awesome addition as well!
Creamy Baked Potato Soup with Cream Cheese and Chives Recipe…
Prior to making the soup, it is best to cook the potatoes. If you add the dairy to the potato mixture and try to cook it all together, the high heat might curdle the milk. Not tasty! You want a smooth, creamy soup base. This recipe does not disappoint!
Our son was so excited when he heard this was on the menu for supper. He never cleans his plate…tonight, his bowl was licked clean (no, not really)! 🙂 However, both kids thought this was a pretty great report-card-day-meal. I would agree because it was super easy, and also uses real ingredients. This is NOT anything like canned potato soup. Just forget that idea right now!
Honestly, this will be what your bowls look like after you serve up this filling soup. It is very rich, creamy, cheesy, and AWESOME! It also works well as leftovers in your lunch the next day! My family ranks this as their top soup choice. I’m confident your family will love it, too. 🙂
Take the time this week to cook some good food (with real ingredients) and enjoy sharing special time with your family. A warm bowl of Creamy Baked Potato Soup will help lead the conversation. 😉
Creamy Baked Potato Soup with Cream Cheese and Chives
Notes
Cooking the bacon in the microwave between paper towels makes for a less greasy bacon.
Ingredients
- 7-8 medium potatoes (about 3 lbs)
- 4 c. milk
- 8 oz. cream cheese (or neufchatel)
- 2 c. finely shredded sharp cheddar cheese (8 oz)
- 1 1/2 t. salt
- 1 t. pepper
- chives, bacon, extra cheese (optional)
Instructions
- Peel and slice potatoes and place in large dutch oven. Cover with water and bring to a boil. Simmer for 15-20 minutes, or until potatoes test done with a fork.
- Drain water from potatoes.
- In a large mixing bowl, whisk cream cheese (neufchatel) and gradually add the milk. Whisk until all incorporated and smooth.
- Add milk mixture to potatoes and cook over medium low heat until warm.
- Add cheese, salt, and pepper, stirring until cheese is melted.
- Serve in bowls, garnishing with snipped chives, crumbled, cooked bacon, or extra cheese.
- Enjoy!
Creamy Baked Potato Soup with Cream Cheese and Chives was modified from Pampered Chef’s “Loaded Baked Potato Chowder.” If you like soups, you might like my Chicken and Dressing Soup or Slow Cooker Minestrone Soup.
