If you’re looking for a delicious, easy-to-make soup to make on a cold winter night, then you have to try Philadelphia Cream Cheese Potato Soup! This creamy and comforting soup is sure to please everyone in the family with its rich and savory flavor. Not only is it quick and simple to prepare, but the combination of cream cheese and potatoes make this a unique twist on traditional potato soup.
5 large potatoes, peeled and cubed
1 large onion, diced
1 can (49.5 oz. Or 1.5 litres) chicken broth (you can use less to make the soup thicker)
1 tablespoon minced garlic
1/4 cup butter
1 cup half-and-half cream
15 oz Philadelphia Cream Cheese
Salt and pepper to taste
Cook bacon until crispy, chop it up and top the soup with it.
Chopped up chives
Shredded sharp cheddar cheese
Combine cubed potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
Hi, I’m Alana. Wife, mom, daughter, friend, amateur gardener, coffee guzzler, shower singer, hiker extraordinaire and life-long learner from British Columbia, Canada. This blog is where I hope to be able to grow from an aspiring meal maker to an outstanding culinary creator. This is where I need your help. I invite you to join me on my journey of food exploration by providing feedback on the recipes we create here at Cool ‘til Yummy, so we can turn them into drool-worthy masterpieces together!