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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - medium potatoes, peeled, quartered
  • 1 - carrot, peeled, finely chopped
  • 1 stalks - celery, finely chopped
  • 1 - small onion, finely diced
  • 1 1/2 cups - chicken broth
  • 2 1/2 cups - milk
  • 3 tablespoons - butter
  • 1 tablespoons - parsley
  • 1 cups - cream cheese (or by weight 8-16 oz.)
  • 3 tablespoons - flour
  • Directions:

    Bring potatoes, carrots, celery, and onion in chicken broth to a boil; reduce heat and cover. Simmer until potatoes are cooked. Don't drain. Mash slightly, and stir in milk.

    In a small bowl, blend butter, flour, and parsley. Stir into potatoes, continuing to stir over medium heat until thick.

    Add cream cheese and stir until melted; add salt and pepper to taste.


    Brief Description

    Potatoes, carrots, celery and onion cooked in a creamy base.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Posted By:


    Posted On:

    July 28, 2019

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