Description

This simple and comforting potato soup features tender chunks of potatoes simmered in savory chicken broth, enriched with creamy Philadelphia cream cheese, smoky bacon, and a hint of smoked paprika. Topped with crisp bacon crumble, green onions, and melty cheese, it’s a perfect hearty meal for chilly days.

Ingredients

Broth and Vegetables

4.5 cups chicken broth (Swanson preferred for savory consistency)
8 cups potatoes, peeled and cut into 1-inch chunks
1/2 cup onion, chopped
3 garlic cloves, freshly minced

Seasonings

1.25 tsp salt
1.25 tsp black pepper
1/4 tsp smoked paprika

Dairy & Cheese

8 oz cream cheese (Philadelphia brand recommended)
1.5 cups shredded cheese (type unspecified, commonly cheddar)

Protein & Garnish

8 slices bacon, cooked until crispy and crumbled
1/2 cup green onion, sliced

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Instructions

Prepare bacon: In a skillet over medium heat, cook the 8 slices of bacon until crispy. Remove and place on paper towels to drain excess fat, then crumble. Set aside for garnish.
Sauté aromatics: Using a large pot or Dutch oven, optionally use a small amount of the bacon fat or a little oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 2-3 minutes.
Cook potatoes: Add the peeled and chunked potatoes to the pot along with 4.5 cups of chicken broth, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Add cream cheese: Lower the heat and gradually stir in the cream cheese until fully melted and incorporated into the soup, creating a rich and creamy texture.
Blend soup (optional): For a smoother consistency, use an immersion blender to partly blend the soup to your preferred texture, or leave it chunky if desired.
Finish with cheese: Stir in the shredded cheese until melted and fully combined.
Serve: Ladle soup into bowls and top each serving with crumbled crispy bacon and sliced green onions for added flavor and texture.

Notes

You can use any cheese you prefer, but sharp cheddar complements this soup well.
Adjust seasoning to taste before serving.
For a vegetarian version, substitute vegetable broth and omit the bacon or use a plant-based bacon alternative.
The soup can be thickened further by mashing some of the potatoes before adding the cream cheese.