Creamy Potato Soup Recipe with Cream Cheese
Master this creamy potato soup recipe using Yukon Golds and cream cheese, skipping flour for a velvety texture. Includes a step-by-step timing guide. Ready in 4
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Cooking tools:
- Immersion blender
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Ladle
- Stove
- Saucepan
- Mixing bowl
- Cup
Ingredients
- 6 slices thick-cut bacon, diced
- 2 tbsp unsalted butter
- 2 large leeks, white and light green parts only
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 3/8 kg (3 lbs) Yukon Gold potatoes, peeled and cubed
- 1.2 liters (5 cups) chicken broth
- 240 ml (1 cup) heavy cream, room temperature
- 115g (4 oz) full-fat cream cheese, softened
- 1 tsp dried thyme
- 1 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/8 tsp nutmeg
- 1 cup sharp white cheddar, shredded
- 2 tbsp fresh chives, chopped
- 6 tbsp sour cream
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