|Cream Cheese Potato Soup|
It is soup weather. I love making and of course eating soup. It can be a broth soup or a rich and hearty cream soup. It doesn't matter, I like them all. Today, I made a thick and creamy potato soup. My youngest had his tonsils out and this is one of his favorites. Usually, I do as the recipe states and just smash a few of the potatoes. I decided I would puree the soup today for my kid. If the soup is too thick for your liking you can thin it with milk or chicken broth. You could also just smash a few potatoes like the original recipe states. As the recipe title indicates, cream cheese is used in this soup. Cream cheese adds a nice velvety texture to the soup and it has a nice mild taste. To make this recipe,
you begin by boiling cubed potatoes, onion, and spices in chicken broth until the potatoes are tender. The recipe originally called for 1/4 teaspoon ground red pepper - I used Cayenne pepper. I reduced it to 1/4 teaspoon because the spiciness overpowered the soup. Let the soup cool and then puree it. Return the soup to the heat and stir in the cream cheese until it melts. If the soup is too thick thin it with milk or some more chicken broth. Serve.
This soup is a meal on its own. Serve it with some bread and you have a nice light dinner.
Panera's Cream Cheese Potato Soup
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onions
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon ground red pepper depending on taste
1 (8 ounce) package cream cheese, cut into chunks
1. In a Dutch Oven combine broth, potatoes, onion, and spices.
2. Bring to a boil. Cover and cook on medium heat until the potatoes are tender.
3. Remove the soup from the heat and let cool if you are going to puree the soup. If not, smash a few of the potatoes to release their starch for thickening.
4. Return soup to heat and reduce to low heat.
5. Add the cream cheese and stir until cheese melts.
Makes 4-6 servings