Potato Soup With Cream Cheese And Heavy Cream

Smash a few of the potatoes to release their starch for thickening. Continue to cook stirring frequently until cheese is melted and smooth.

The Best Potato Soup Recipe Food Recipes Food Potato Soup

Garnish individual servings with sour cream and cheese if desired.

Potato soup with cream cheese and heavy cream. Boil on medium heat until potatoes are tender. The soup should thicken nicely. Reduce to low heat.

Reduce heat to medium low and add the cream cheese. Stir in flour salt and pepper until smooth. Sprinkle the flour over the ingredients in the pot and stir until smooth use whisk if needed.

Heavy cream yukon gold potatoes salt butter whole milk grated parmesan cheese and 4 more easy creamy chicken and potato casserole yummly salt paprika extra virgin olive oil sour cream scallions and 9 more. Add diced potatoes to the pot along with chicken broth milk heavy cream salt pepper and ancho chili powder. Cream and sharp cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy thick meal.

Serve with bacon shredded cheese and chopped green onions. Heat stirring frequently until cheese melts. In the same kettle melt butter.

Return potato puree to the pan and heat through. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup. Boil and stir for 2 minutes.

Add the cooked potatoes and cook for another 10 minutes over medium low heat stirring occasionally. Cover and cook over low heat for 6 8 hours or until potatoes are tender smash the potatoes puree or use a stick blender to break down the potatoes to thicken the soup to your liking add cream cheese cubes and stir to combine cook on high for 30 minutes or until cheese melts. Repeat with remaining potato mixture.

Combine broth potatoes onion garlic salt seasoned salt sea salt cayenne basil and parsley in a slow cooker. Directions combine broth potatoes and spices. Pepper butter shredded cheese flour salt heavy cream sour cream and 5 more creamy potato soup the recipe critic water heavy cream small onion green onion chicken broth butter and 7 more.

Cover and cook until potatoes are tender on low 6 to 8 hours or on high 4 to 6 hours. Bring to a boil. Once all the broth has been added add in all the heavy cream.

Bring to a boil.