Baked Potato Soup

This recipe came from a squadron wife a few years back at a meeting where we did a soup exchange.  I took the recipe home from the meeting and promptly forgot about it.  On Halloween this year, another friend in the squadron made it when she has some of us over for dinner, and I had a flashback to how fabulous it is!  So, I dug my copy out and finally made it.

Ingredients

– 4 cups chicken broth
– 4 cups potatoes peeled and cubed
– 1/4 cup minced onion
– 1 (8 oz) pkg cream cheese, cut into chunks
– 1/2 teaspoon seasoning salt
– 1/4 teaspoon white pepper
– 1/8 teaspoon ground red pepper
Optional Toppings: crumbled bacon, chopped green onions, shredded cheese

Directions
1. Combine broth, potatoes, onion, and spices
2. Boil on medium heat until potatoes are tender
3. Smash the potatoes to release their starch for thickening
4. Reduce to low heat and add cream cheese
5. Heat, stirring frequently, until cheese melts.
6. Serve with toppings.

The most difficult part of this soup is peeling and chopping potatoes.  The rest is absolute cakewalk.  It turns out so creamy and potato-y and tasty.  I reheated the soup today for lunch and it gets the “leftovers” stamp of approval as well 🙂

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