Recipes: Potato Soup


  • 1/4 cup (1/2 stick) margarine
  • 4 large Russet potatoes, peeled, cut into small cubes (about 4 cups)
  • 5 cups water
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup half-and-half
  • salt and black pepper


MELT margarine in large stockpot. Add potatoes and water. Cook 25 minutes or until potatoes are tender. Remove from heat; cool to room temperature.

PLACE 1/2 of the potato mixture in blender container; cover. Blend until pureed. Return to stockpot. Repeat with remaining potato mixture. Cook over medium heat until thoroughly heated, stirring occasionally.

ADD cream cheese and half-and-half; cook just until cream cheese is completely melted and mixture is well blended. Season with salt and pepper to taste. Garnish with chopped fresh chives just before serving

Scroll to Top