Best 5 Cream Cheese Corn And Potato Soup Recipes
Indulge in a culinary delight with our creamy and savory Cream Cheese Corn and Potato Soup, a heartwarming dish that combines the flavors of sweet corn, tender potatoes, and tangy cream cheese in a rich and velvety broth. This comforting soup is a perfect meal for chilly days, offering a symphony of textures and flavors that will tantalize your taste buds. Get ready to embark on a culinary journey as we explore the delectable recipes featured in this article, each promising a unique twist on this classic soup.
- Creamy Corn and Potato Soup: Embark on a culinary adventure with this classic cream cheese corn and potato soup recipe. Blending sweet corn, tender potatoes, creamy cream cheese, and a medley of herbs and spices, this soup offers a comforting and satisfying experience.
- Cheddar Cheese Corn and Potato Soup: Elevate your soup game with a cheesy twist! This recipe introduces sharp cheddar cheese to the classic cream cheese corn and potato soup, adding a delightful depth of flavor and a gooey texture that will leave you craving more.
- Bacon and Corn Chowder: Experience a hearty and smoky variation with our bacon and corn chowder. This recipe combines the classic flavors of corn and potato soup with the savory smokiness of bacon, creating a rich and satisfying chowder that will warm your soul on chilly days.
- Vegan Cream Cheese Corn and Potato Soup: Indulge in a plant-based twist on the classic cream cheese corn and potato soup. This vegan-friendly recipe uses creamy cashews to create a velvety broth, while corn, potatoes, and herbs provide a delightful symphony of flavors.
- Crock Pot Cream Cheese Corn and Potato Soup: Discover the convenience of slow-cooker cooking with our crock pot cream cheese corn and potato soup recipe. Simply toss all the ingredients into your crock pot and let it work its magic, resulting in a creamy and flavorful soup that's perfect for busy weeknights.
POTATOES AND CORN SOUP
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
Provided by Soraya Sanchez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
- Mix the chives into the pot, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g
CHEDDAR, CORN & POTATO CHOWDER
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
CORN, POTATO AND CHEESE SOUP
I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)
Provided by JennyLynn99
Categories < 60 Mins
Time 40m
Yield 4 healthy bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy-bottom pan over low heat.
- Add shallots and cook, stirring frequently, for 5 minutes or until softened.
- Add potatoes and cook, stirring for 2 minutes.
- Sprinkle in four and cook, stirring constantly, for 1 minute.
- Remove from heat and stir in the wine.
- Return to heat and stir in the milk.
- Bring to a boil, stirring constantly, then reduce heat to a simmer.
- Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
- Ladle into bowls. Add croutons if desired and garnish with sage.
CREAM CHEESE CORN AND POTATO SOUP
Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.
Provided by Happy Harry 2
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wisk half and half, water and starch until blended in 5-qt.
- pot with lid.
- Place on medium heat.
- Add Neufchatel cheese.
- Heat and stir until cheese starts to break down.
- Add rest of ingredients EXCEPT Splenda.
- Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
- Stir frequently.
- Add Splenda when finished if you wish soup to be sweeter.
- Adjust liquid needs if it thickens too much upon standing.
- This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.
POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
Tips:
- Use fresh ingredients: Fresh corn and potatoes will give your soup the best flavor. If you can't find fresh corn, frozen corn will work just as well.
- Don't overcook the vegetables: The vegetables should be tender but still have a little bit of crunch to them. Overcooking them will make them mushy.
- Use a good quality cream cheese: The cream cheese is what gives this soup its creamy texture and rich flavor. Make sure to use a full-fat cream cheese for the best results.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
- Garnish the soup with fresh herbs: Fresh herbs like chives, parsley, or cilantro will add a pop of color and flavor to your soup.
Conclusion:
This cream cheese corn and potato soup is a delicious and easy-to-make recipe that's perfect for a weeknight meal. It's also a great way to use up leftover corn and potatoes. With its creamy texture, rich flavor, and simple ingredients, this soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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