Potato soup

I found this recipe a few months too short.. AFTER the last snow fall and when you really want to have a warm creamy soup.. but hey..a little sweat dripping off your face and dropping into your soup bowl as you suck this down only adds flavor..

Or you can save it for when the weather turns cold again.

A simple soup that would go great with bread sticks or grilled cheese…

And all we need is potatoes, dried onions, salt, parsley, cream cheese and broth ( that was already in the pot when I thought of sharing this recipe)

As a rule you need about one large potato per one cup of broth.. may that be chicken or vegetable. And one 8oz package of cream cheese for every 4 cups of broth..

Cut up your potatoes add to your boiling broth.. boil till done..

With your hand mixer mash the potatoes … that helps to release their starches for your soup to thicken…

Let simmer for a little longer till it starts to thicken and then add your cream cheese.. this is where we need the whisk..  

Serve…  top with cheddar cheese or what ever you have in your fridge.

Print Recipe

Recipe

4 cups chicken broth

4 cups peeled and cubed potatoes

1/4 cup minced onion

1 (8 ounce) package cream cheese, cut into chunks
Salt to taste

Directions:

Combine broth, potatoes, onion, and spices.

Boil on medium heat until potatoes are tender.

Smash the potatoes to release their starch for thickening.

Reduce to low heat.

Add cream cheese.

Heat, stirring frequently, until cheese melts.