Ingredients
4 c. chicken broth
4 c. potatoes, peeled and cubed
1/4 c. onion, minced
1/2 tsp. seasoning salt
1/4 tsp. white pepper
1/4 tsp. ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Directions
Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
Thank you Kathi for this yummy recipe!!!
My tidbits:
I don't think I smashed enough potatoes because my soup didn't thicken up. To solve this, I could up more potato cubes in the microwave, added some of the soup juice, and then mashed the potatoes. I added that mixture into my soup and it thicken up nicely. Be sure to give the cream cheese time to melt. Don't worry if it looks chunky. Just keep stirring and make sure you have the heat up just right. We served it with bread and bacon bits. You could also top it with cheese, chives, or just about anything you like.
I fed three adults and had enough leftover to feed four adults again the next day. That's what I love about soups-the gift that keeps on giving. I'm going to try freezing my leftovers.
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