Cream Cheese Corn and Potato Soup

Warm, comforting, and irresistibly creamy, this Cream Cheese Corn and Potato Soup is the ultimate feel-good recipe for chilly days. Bursting with the natural sweetness of corn and the hearty texture of tender russet potatoes, this soup is elevated with a velvety cream cheese base that adds richness in every spoonful. Sautéed onions and garlic lay the foundation for layers of flavor, while a touch of paprika and fresh parsley make for an eye-catching garnish. Perfectly balanced with a touch of milk and vegetable broth, this one-pot wonder is ready in under an hour and is sure to be a family favorite. Whether you're looking for an easy weeknight dinner or a crowd-pleasing dish for gatherings, this creamy potato soup delivers comfort and satisfaction in every bowl.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Butter
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 3 medium Russet potatoes, peeled and diced
• 2 cups Corn kernels (fresh, frozen, or canned and drained)
• 4 cups Vegetable broth
• 8 ounces Cream cheese, softened
• 1 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Paprika (optional, for garnish)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat a large pot over medium heat and melt the butter.

Step 2

Add the diced onion to the pot and sauté for 5 minutes, or until the onion is translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.

Step 4

Add the diced potatoes and corn kernels to the pot, then pour in the vegetable broth. Bring the mixture to a boil.

Step 5

Reduce the heat to low and let the soup simmer for 20 minutes, or until the potatoes are fork-tender.

Step 6

In a separate bowl, mix the softened cream cheese with the milk until smooth.

Step 7

Gradually stir the cream cheese mixture into the soup. Use a hand blender to partially purée the soup, leaving some chunks of potato and corn if desired. (Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot.)

Step 8

Stir in the salt and black pepper, tasting to adjust the seasoning as needed.

Step 9

Simmer the soup for another 5 minutes to ensure it's heated through.

Step 10

Serve the soup warm, garnished with a sprinkle of paprika and fresh parsley if desired.

Nutrition Facts

Serving size	(2719.7g)

Amount per serving	% Daily Value*
Calories	2492.6

Total Fat 122.6g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 338.9mg	0%
Sodium 6572.4mg	0%
Total Carbohydrate 311.8g	0%
Dietary Fiber 34.4g	0%
Total Sugars 62.1g
Protein 70.5g	0%

Vitamin D 111.8IU	0%
Calcium 842.8mg	0%
Iron 14.7mg	0%
Potassium 6786.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 10.7%

Carbs: 47.4%