Cream Cheese Potato Soup

I felt like having a nice bowl of soup the other night.  I had some potatoes on hand so I set to work.  I cubed the tomatoes and cooked them in some chicken broth with some seasoning salt, white pepper, paprika, dried parsley, and a bay leaf.  I boiled the potatoes until they were soft.  The soup cooled for a while,  I removed the bay leaf;  with an immersion blender, I pureed the soup.  I returned the soup to the stove and stirred in the cream cheese until the cheese melted.

I ladled the soup in some bowls and topped with bacon and cheese.  Mmmmmm soup doesn't get much better.


Cream Cheese Potato Soup

Ingredients:
4 cups chicken broth
1 Tablespoon dried parsley
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 bay leaf
1 (8 ounce) package cream cheese, cut into small chunks
Bacon crumbles
Grated Cheese


Directions:
1. In a Dutch oven combine broth, spices, bay leaf, and potatoes.
2. Boil on medium heat until the potatoes are tender.
3. Remove the bay leaf and with an immersion blender puree the potatoes.
4. Add the cream cheese and stir until cheese melts.  Taste and season if necessary.
5. Ladle the soup into bowls and top with bacon and cheese if desired. 

Serves 4-6

Happy National Ice Cream Day: Cream Cheese Ice Cream

HAPPY NATIONAL ICE CREAM DAY TO EVERYONE.  

Celebrate with a nice scoop of your favorite ice cream - maybe even two or more scoops.

Today I am reposting a recipe for my favorite home made ice cream - Cream Cheese Ice Cream in celebration for National Ice Cream Day.


I found this delicious recipe in an issue of "Southern Living" magazine.  This ice cream had a rich velvety texture with a mild favor. Think frozen cheese cake.  The ice cream was delicious eaten by itself, but would be wonderful on a hot piece of apple pie or your favorite cobbler.  Try it topped with Roasted Blackberry Sauce.
The ice cream is is very easy to make.  Basically, you heat half-and-half, powdered sugar and eggs yolks in a saucepan.  Then you whisk in cream cheese and vanilla extract.  Chill and then freeze.  That's it!  You now have a nice refreshing and tasty summer treat.






Cream Cheese Ice Cream
From Southern Living Magazine

Special Equipment:  Ice Cream Maker


Ingredients:

Cream Cheese Cubed

3 cups half-and-half
1 1/4 cups powdered sugar
2 egg yolks
1 (8-ounce) package cream cheese, cubed
2 teaspoons vanilla bean paste or vanilla extract

Directions:

1. Whisk together first 3 ingredients in a large heavy saucepan.  Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly.  Remove from heat, and whisk in cream cheese and vanilla bean paste or vanilla extract, until cheese is melted.  Cool completely (about 1 hour), stirring occasionally.  Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.

2. Pour  mixture into freezer container of a 1 1/2-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)  Transfer ice cream to an airtight container.  Freeze 4 hours before serving.

Makes about 1 quart