A couple of weeks ago, my Mama had surgery and was on a "soft, mild foods diet" for a few days. I was trying to think of something I could cook for her that she could eat and would enjoy...and I remembered this Cream Cheese Potato Soup. It's been a while since I made it and I thought it would be perfect for her!
In the meantime, I've also tweeked and updated my recipe since the original post, and I also got my new camera (yay!!!!). So, I thought I'd also play with my camera and update my pictures along with the updated recipe! I've only been using it for a day, so bear with me, but I'm having lots of fun!
Cream Cheese Potato Soup
Ingredients:
5 lbs. Red Potatoes, peeled & diced*I used 6 cups of water, plus 3 Tbsp. of Better than Bouillon Chicken Base instead of broth...love this stuff!!!
6-8 cups of chicken broth* (not pictured)
1/4 cup diced onion
1 tsp. seasoned salt (I used Creole Seasoning today)
1/2 tsp. ground white pepper
1/2 tsp. ground red pepper
(2) 8 oz. bricks of cream cheese
6-8 slices of bacon, cooked & crumbled (optional)
First, put your water and chicken base, or broth, on to boil. While it's heating up, peel and dice all those potatoes and onion. Then add the potatoes, onion, and seasonings to the boiling water.
Boil for about 20 minutes, or until the potatoes are fork tender. Fork tender: when you poke them with a fork, they slide off easily (or you can easily cut them with a fork - without resistance)!
Then take a potato masher and mash 'em up (you can make it as creamy or lumpy as you like)!
When you get them to your desired consistency, add the cream cheese (cut into cubes ) to the soup and stir until melted and creamy. This is not a low-cal meal, in case you were wondering...but the cream cheese thickens it up, makes it super creamy, and well...it's just so good!
Turn heat down to low and simmer 20-30 minutes more until thickened. Top with bacon!
This is, without a doubt, our most favorite potato soup to date! It's so super creamy and delicious!! Enjoy!
Check out all of my recipes here!
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