Potato Soup Recipe
You will need:
- 4 cups of peeled potatoes cut into chunks
- 1/2 small onion, diced
- 4 cups of chicken broth*
- 1 8oz. package of cream cheese, cut into small chunks**
- 1/4 of cayenne pepper
- 1/8 white pepper
- 1/2 tsp celery salt
Put the broth, potatoes,onions, celery salt, cayenne pepper, white pepper in a large pot and let boil on med high heat until potatoes are tender.
Reduce heat and smash some of the potatoes in the broth.
Add the cream cheese and stir frequently until the cream cheese melts.
Let cool, top with your favorite toppings and serve.
*I am using Better than Bouillon as my broth, you use 1 tsp. mixed with 8oz. of water to replace an 8oz. can of broth.
**I place my still wrapped cream cheese on the stove to soften while the potatoes cook in the pot.
***You can also puree the soup for a creamier consistency.
****DO NOT over cook this, it will become mashed potatoes if you do.
This recipe has been slightly adapted from Panera’s Cream Cheese Potato Soup Recipe.