Total Time
Prep 5 mins
Cook 30 mins

This creamy, rich potato soup usually elicits many compliments at our church's annual Chili Cook-off! It's a good alternative for those not fond of chili. Very rich, so it's for special occasions!


  1. Boil peeled, cubed potatoes in water until soft.
  2. Add salt and pepper.
  3. Turn heat down to medium.
  4. Cut up cream cheese into small pieces and add to potatoes.
  5. Add half and half.
  6. Continue cooking on med.-lo to medium heat until cream cheese is melted and blended.
  7. Before serving add shredded cheese and bacon crumbles.
Most Helpful

The only change I made was to cut the recipe in half, since there were just 3 of us at the table, & we had just slightly more than enough of this great tasting soup! Wonderfully satisfying, what with the bacon & cheese included! A great recipe, this is! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Sydney Mike April 27, 2012

Enjoyed this for lunch today. My first time to make potato soup. This had a good flavor and the bacon and cheddar garnish really complimented the soup well. I however, not used to making potato soup, cut my potatoes too small and the soup was grainy (not the recipes fault) and I also used low fat cream cheese (bought by mistake). Wonderful, tasty and quick soup. Thanks for sharing Polish Chick. Made for PAC Spring 2012

sloe cooker April 12, 2012