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Cream Cheese Potato Soup – Insanely Good

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  • Author: Emily Roselyn
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 6 Servings 1x


This simple potato soup is gluten-free and vegetarian. It’s easy to create with only four ingredients, and it’s also inexpensive! This is a great recipe to try for your next weeknight meal.


  • 3 pounds russet potatoes, peeled and cut into 1″ pieces
  • 2 cups 2% or whole milk
  • 1 cup shredded cheddar cheese
  • 12 green onions, chopped (green parts only)
  • 1 teaspoon garlic salt (optional)
  • 1/4 teaspoon black pepper


  1. Bring a big saucepan of water to a boil with just enough water to cover the potatoes.
  2. Reduce the heat to a low simmer and cook the potatoes for another 15-20 minutes, or until they are tender. The potato should mostly fall apart when probed with a fork.
  3. Remove the saucepan from the heat and drain most of the water, leaving only a half-inch of water at the bottom. (Don’t worry, this doesn’t have to be exact!
  4. Add the milk, garlic, salt, and pepper, and mash the potatoes gently with the back of a fork until they begin to break down. I like my soup thick, but you could use a potato masher or a blender to make it smoother.
  5. Cook for another 5 minutes on low heat.
  6. Divide the mixture into bowls and top with a little cheese, green onions, and salt & pepper to taste.



  • Category: Soup
  • Method: Soup
  • Cuisine: Western

Keywords: Soup, Creamy Cheese Potato Soup, Soup Recipe