I have been making potato soup for quite a while. Potato soup is the ultimate comfort soup, rich and creamy. I decided to add cream cheese to my recipe. Since, I have made mac and cheese and put a little cream cheese in to discover that the creaminess of the dish multiplied, I am adding cream cheese to everything. It seems to have worked again.
This soup, most likely, should have been blended a little but we like chunky so I cut my potatoes small and left the solids swimming in the white ocean. If you like smooth and creamy, an immersion blender, should do the trick. I had leftover soup and have been having a cup a day, since making it and it gets better and better. I really love this soup.
This recipe was inspired by Quick Cooking November/December 2003 — The original recipe had ham in it, used one kind of cheese, cream cheese, and used less onion plus other minor differences.
Creamy Cheesy Potato Soup
4 cups water
1 cup vegetable broth
1 packages (8 ounces ) cream cheese, cubed
1 cup shredded white Cheddar cheese
3 large potatoes, cubed
1 cup chopped onion
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dill weed
MethodIn a large saucepan, combine the water and bouillon.Add cream cheese; cook and stir until cheese is melted.In a large skillet, heat oil and cook onions, on low for about 15 minutes until the onion is translucent.Stir the onion and remaining ingredients into the soup.Bring to a boil.Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender. Sprinkle with chopped scallions.