Ingredients
-4 cups CHICKEN BROTH
-4 cups POTATOES, peeled and cubed
-1/4 cup MINCED ONION
-1/2 tsp SEASONING SALT
-1/4 tsp WHITE PEPPER
-1/4 tsp GROUND RED PEPPER*
-8 ounces CREAM CHEESE, cut into chunks
-BACON PIECES or BITS
-CHEDDAR CHEESE
Directions
Combine potatoes, broth, onion, and spices in a large pot. Boil on medium heat until potatoes are tender.
Now you have two options:
If you like your potato soup chunky, then smash a few potaotes to release the starch, then put part of the soup in the blender and blend until smooth. Then pour the blended portion back in the pan.
If you like your potato soup smooth and creamy, then put all of the soup in the blender (you may have to do this twice because it may not all fit into the blender) and blend until smooth. Then return it all back to the pan.
When it is all returned to the pan, reduce the heat to low. Add the cream cheese, and heat low and slow, stirring frequently, until it melts. Serve topped with cheddar cheese and bacon pieces.
*Ground red pepper is cayenne pepper, use less if you don’t want as much of a kick.
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Sharing Sundays
Your potato cream cheese soup is a new favorite in my house! I add a bag of frozen broccoli that I have steamed in the microwave, then chopped. I dump it during the last few minutes of cooking the soup. I’ve been making a double batch on Sunday’s every now and then so we have lunches throughout the week.
Thank you!
did you ever post the bread bowl recipe? I’d love to try it!