Monday, June 6, 2011

Cream Cheese Potato Soup


     The chives in my garden are in full bloom.  I was searching for a way to use them in a recipe, my mouth started to water when I came across this Cream Cheese Potato Soup at Food.com.  It supposedly resembles the Potato Soup served at Panera's.  Since I have never sampled their soup I can only tell you that this thick, rich, stick to your ribs version is one of the best soups I have ever tasted.  It is amazingly easy to make and something you could toss together at your campsite.  Cook the potatoes over a full compliment of coals with as many as you need on the lid to keep the broth bubbling.  When you add the cream cheese keep whisking until it has completely melted into the broth, it may take a few minutes.  Garnish this earthy soup with whatever you usually like to have on your baked potato, crumbled bacon, chopped scallions or even top it with a dollop of sour cream.  Be sure to give this a try and treat yourself to a bowl of this hearty, warming soup.

Cream Cheese Potato Soup
5-6 cups peeled and cubed potatoes
2 14.5 oz. cans chicken broth
1/4 cup minced onion
1/4 tsp pepper
1/4 tsp ground red pepper
salt to taste
1 8 oz. package of cream cheese, cut into chunks

     Lightly oil or spray 10 inch dutch oven.
     Combine broth, potatoes, onion and spices in oven.  Cover and cook potatoes for 20-25 minutes or until tender.
     Remove lid.  Mash potatoes in broth until smooth.  Add chunks of cream cheese.  Whisk over low heat until soup has thickened and cheese has melted.
     Garnish with chives, crumbled bacon, cheddar cheese and sour cream if desired. Serves 4-6.

Simmer broth, onions and potatoes

Use a potato masher to break up cubes of potato

Whisk in chunks of cream cheese


Soup smooth and creamy


Serve this hearty soup in a bread bowl

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