Tuesday, October 19, 2010

Creamy Potato Soup

4 c chicken broth
4 c peeled and diced gold potatoes
1/4 c finely diced onions
1/2 tsp seasoning salt
1/4 tsp freshly ground black pepper
8 oz cream cheese with chives

In a stockpot, combine broth, potatoes, onion, seasoning salt, and pepper. Boil until potatoes are tender. Smash potatoes as desired. (I usually smash 1/3 - 1/2 of them.) Turn heat to low, and spoon in cream cheese by the tablespoonful. Stir until cheese melts.

I serve this with crumbled bacon and shredded cheddar over top.

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