Total Time
25mins
Prep 10 mins
Cook 15 mins

Made quickly one night when I was starving! The Neufchatel cream cheese gives the soup a nice tang --

Ingredients Nutrition

Directions

  1. Saute chopped onion in butter and olive oil, until translucent.
  2. Add chopped potatoes, chicken broth, salt, pepper, and ground thyme.
  3. Simmer gently for about 15 minutes til potatoes are tender, but not falling apart.
  4. Add Neufchatel cream cheese ~ stir until dissolved, over the lowest possible heat.
  5. Add sharp shredded cheddar cheese ~ stir until dissolved, over the lowest possible heat.
  6. Remove from heat ~ wait 10 minutes ~ stir and serve.
  7. Top with crumbled bacon, if desired.
Most Helpful

5 5

Loved this soup! I did add some minced garlic, used dried minced onion, and regular cream cheese. We like yukon gold potatoes for soup so DH bought those and bacon bits to use as a garnish. Creamy, cheesey, and tangy potato soup that will be a favorite for us to make. Made and reviewed for the Please Review My Recipe Tag Game.

4 5

This was an excellent & easy to prepare recipe which easily adapted to our families taste preferences. I used small yellow potatoes with skins on which I halved and then quartered and used a vegetarian "chicken" broth. I added 1 large garlic clove, 1 minced jalapeno, 1/2 tsp dried basil and a 1/4 tsp red pepper flakes. Next time I'll up the red pepper flakes to 1/2 tsp. I only had 4 oz of cream cheese and used 1 cup jalapeno/monteray jack which was still very cheesy. We really enjoyed this and be making it frequently. Thank you for sharing it!

4 5

I'm definitely making this again. The proportions were perfect. The soup came out really cheesy and the next time, I'm going to add a couple cloves of garlic in with the onions and process the soup with a stick blender at the end to make it smooth and creamy. Thanks for posting!