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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cream Cheese Potato Soup Recipe

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This recipe for Cream Cheese Potato Soup is from Julie Mitchell’s Favorite Family Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tablespoons of Green Onion
4 Tablespoons of Butter
2 Tablespoons of Flour
1½ Cups of Water
3 Cups of Milk
1 Package of Cream Cheese (8 oz.), softened
4-5 Baked Potatoes, cubed
¾ Cup of Parmesan Cheese
6 Strips of Bacon, crisp fried, drained, and crumbled
Salt and Pepper to taste
Directions:
Directions:
In soup pot, sauté onion in butter; add flour and stir. Add water gradually. Mix well, then add milk and cream cheese. Mix until smooth. Add potatoes, parmesan cheese, crumbled bacon, salt and pepper. Simmer until hot. Do not boil!
Personal Notes:
Personal Notes:
I usually double this recipe. It’s in the category of “comfort food”. Note: heating this too quickly or allowing it to boil makes the cream cheese separate.

 

 

 

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