Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled (optional) and cubed
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 8 ounces (225g) cream cheese, softened
  • 1/2 teaspoon (3g) salt (or to taste)

Instructions:

  1. Place the cubed potatoes and chicken broth in a large saucepan or Dutch oven.
  2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork.
  3. Remove from heat. Add the softened cream cheese and salt.
  4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Return to the pot.
  5. Taste and adjust seasoning as needed. Add more salt if desired.
  6. Ladle into bowls and serve hot with your favorite toppings.