Welcome to a new addition to the blog: This & That. It will usually publish on Tuesdays, though not exclusively. It was born out of a conversation where I realized that it’s nice to share ideas and swap recipes with other women. The tried and true is always so helpful and encouraging! Sometimes it will be recipes or hospitality tips. Sometimes it will be a favorite product or idea that is really helpful in some area of life. Sometimes you’ll hear from me, sometimes from friends of mine. Pretty much you can expect, well… a little bit of this and a little bit of that.
Now, on to today’s installment: my cream cheese potato soup recipe.
If you know me at all, you know that Fall is my jam. It’s my favorite season for many reasons but one of them is certainly that it’s soup season. What is it about soup? For me, it speaks warmth and care. It’s a quick and easy comfort food, especially when it’s chilly outside. A bowl of thick soup warms us inside and out. When I make soup, I feel like I’m loving my family in a very tangible way. It’s also extremely versatile. On the weekend, I can dress it up on a beautiful table with a steaming loaf of bread. Or, on one of our busier weeknights, I can put a lid on it and leave it for my busy family members to grab as they come and go.
It’s also a great crowd pleaser without breaking the bank. You can stretch it to feed more people. You can add a sandwich or bread or a small salad to quickly make it a complete meal. Or it can stand on its own. Soup can also be made ahead of time and easily reheated if need-be. I often make my soups in the crockpot before I leave in the morning. But, on the days I’m home in the afternoon, I like to have some recipes that come together easily during the hour or two before dinner. This potato soup recipe is just that. I searched high and low for a potato soup that was easy to make with lots of yummy flavor. (For example, any recipes that talked about double baking the potatoes first were immediately cast aside. Ain’t nobody got time for dat.) I found the bones for this one on the food dot com website and tweaked it to fit my family. It is a McKee family favorite – especially when paired with homemade Beer Bread.
Cream Cheese Potato Soup
Ingredients
- 4 cups chicken broth
- 4 cups potatoes washed and cubed
- 1/4 cup onion minced
- 1 tbsp butter
- 1/2 tsp seasoning salt
- 1/4 tsp white pepper
- 1/4 tsp ground red pepper
- 1 pckg cream cheese (8 oz) cut into chunks
- chopped green onions for garnish
- crumbled bacon for garnish
- shredded cheddar cheese for garnish
Instructions
- In large stock pot, saute onion in butter until translucent.
- Add in potatoes (I prefer to leave the skins on but you can choose to peel before you cube them if you want), spices, and broth. Stir well. Boil on medium heat until potatoes are tender (approx 30 minutes).
- Smash a few of the potatoes to release their starch for thickening.
- Reduce to low heat and simmer.
- Add cream cheese. Heat through, stirring frequently, until cheese melts.
- When ready to serve, garnish with crumbled bacon, shredded cheddar cheese, and chopped green onions.
Yum!