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"Hunger is the best sauce in the world."--Cervantes

Cream Cheese Potato Soup Recipe

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This recipe for Cream Cheese Potato Soup, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski - Mary Anne Streich

Category:
Category:

Ingredients:  
Ingredients:  
4 cups chicken broth
4 cups peeled and cubed potatoes
cup minced onions (I use the white part only of one leek)
teaspoon seasoning salt
teaspoon white pepper (I use black)
teaspoon ground red pepper
1 8 oz. package cream cheese, cut into cubes (I use light)

Directions:
Directions:
Combine broth, potatoes, onion and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts

I also add cooked carrots (3-4) that have been sliced thin.
Could also add celery .

 

 

 

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