This creamy potato soup has shredded potatoes giving it great texture! The cream cheese & sour cream gives it great flavor too! So creamy good. An easy soup for fall!
I love a good copycat recipe. The potato cream cheese soup is a favorite of mine every time I go to Wildflower Bread Co. Well that and the butternut squash ravioli! Pretty much all of their menu items are excellent. But this soup is always a favorite. I love how the potatoes are shredded and not chunks. Makes it feel more light (haha even though it has cream cheese and sour cream in it). It adds a great texture that is unique to other potato soup recipes. I actually have 2 other ones on the blog that we love as well this classic potato soup & this baked potato soup. Now you have 3 varieties to choose from!
This soups doesn’t take much time to make and is so creamy good. Our whole family loved this soup!
- 2 Tablespoons butter
- ½ cup chopped onions
- ¼ cup celery, finely diced
- 2 Tablespoons flour
- 3 cups shredded potatoes (I used a package of Simply Potatoes)
- 3 cups chicken broth
- ½ cup sour cream
- 4 ounces cream cheese
- 2 Tablespoons cooked and crumbled bacon or diced ham (I used real bacon crumbles)
- salt & pepper
- dried chives for garnish, optional
- In a small saucepan melt the butter and sauté onions and celery until tender. Add the flour and stir, cooking over medium heat for 1 minute. Set aside.
- In a large pan, combine the broth and potatoes. Bring to a boil and then reduce the heat to medium-low. Cook until potatoes are tender, but not mushy. Stir occasionally so they don't stick to the pan.
- When the potatoes are tender, turn the heat to low and stir in the onion mixture, sour cream and cream cheese. Stir till creamy.
- Add the bacon and salt and pepper to taste.
Recipe Source: recipelink.com
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Loved it !!!!
Yum, yay!
Thanks for posting this recipe I love Wildflower so much and this soup is the BEST!
You’re so welcome! I love wildflower too. Soup season is my favorite 🙂 Hope you enjoy!
I’m making this soup for a family gathering. Can this be made ahead and reheated or will the fattiness of the soup make that difficult?
I would make it up until you would add the sour cream and cream cheese. Then before the gathering, I’d warm it and add those till smooth. Hope that works for you!
I ended up making the whole recipe yesterday and refrigerating until today, then added about a half cup of chicken stock and stirred until it was smooth and reheated in a crockpot. It was perfect!! Also, I did need to add more seasoning once it was reheated, which wasn’t surprising since potato absorbs flavor. Thank you for your response!!
I cant wait ,my feverate , thank you so much
yay! hope you enjoy!