Creamy Cheesy Potato Soup – Wins Awards from Me

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

scallions, chopped

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.

This is linked to Sunday Night Soup Night     $5 Dinners     This week’s Cravings        Real Food Wednesdays                 Permanent Posies    Pennywise Platter                           Melt in Your Mouth Mondays


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