Creamy Potato Soup

Creamy Potato Soup

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Sonya Bankester


Potatoes are one of my family's comfort foods; whether, they're boiled, broiled, smashed, mashed, baked, fried, stemmed, or creamed. Sometimes, raw with a sprinkling of salt!


★★★★★ 1 vote

Stove Top


  • 4 - 5 medium
    potatoes, diced
  • 1
    3 oz bar cream cheese, soft
  • ·
    salt and pepper, to taste
  • 1 c
    ham, chopped fine
  • 1 c
    shredded colby jack cheese, room temperature
  • 1/2 - 1 c
  • 1 can(s)
    cream of chicken soup
  • 1/4 c
    onion, chopped small

How to Make Creamy Potato Soup


  1. Cook potatoes, onion, salt & pepper, until soft & onion is clear; drain. DO NOT DISCARD POTATO WATER. Put potato water into soup pot. Put potatoes in mixing bowl, beat until MOST of the lumps are gone.
  2. In microwave safe bowl, stir together cream cheese, milk & cream of chicken soup. Microwave on low for 1-3 minutes, stir until well blended. Pour this into potato water, stir over low heat until well blended. Slowly add small amounts of this mixture into potatoes in mixing bowl; blend until "soupy", then slowly pour this mixture into soup pot. Stir until well blended.
  3. Slowly stir in shredded cheese & ham. Stir until blended. Do a "taste test". Add more seasoning if desired. Simmer on low heat for 30 minutes, for flavors to meld; stirring occasionally to prevent sticking. Serve with crusty rolls as a main dish or with veggies as a side dish.

Printable Recipe Card

About Creamy Potato Soup

Main Ingredient: Potatoes
Regional Style: American

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