Cream Cheese Potato Soup

[southernbelle]

Ingredients:
4 cups chicken broth
4-5 cups potatoes, peeled and cubed.
1/4 cup minced onion (optional)
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 8-oz package cream cheese, cut into chunks.


Directions
-Combine broth, potatoes, spices, and onion.
-Boil on medium heat until potatoes are tender.
-Gently smash potatoes as desired for thickening (for thicker soup, smash more, for thinner, less).
-Reduce to low heat.
-Add cream cheese.
-Heat, stirring frequently, until cheese melts.

Serve with warm french or sourdough bread.

[HelpMeRhonda]

I'll be trying that.. Yum.

Another good potato soup recipe.. if you don't mind..me posting.

O'Charley's Baked Potato Soup

3 lbs. red potatoes
1/4 C. margarine, melted
1/4 C. flour
8 C. half-and-half
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 C. cheddar cheese, shredded
1/2 C. fresh chives, chopped
1/2 C. fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.

Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

[southernbelle]

Rhonda, I love O'Charleys! I'll definitely be trying that recipe and passing it along! Thanks!

[McJag]

Both of these sound fantastic for this chilly time of year!