Potato Cream Cheese Soup

There is a little restaurant down the street from me that used to serve an awesome Potato Cream Cheese soup with freshly made bread sticks. It is the soup that got me through my last pregnancy. But for some reason, they don’t serve it anymore. This, of course, had to be remedied immediately, so I set to work recreating the soup.

My recipe is even better! Enjoy!

Potato Cream Cheese Soup

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Potato Cream Cheese Soup Print Recipe

Ingredients

• 4 slices bacon cut into small pieces
• 1/2 cup onion diced
• 4 cups potatoes shredded, about 5 large
• 32 oz chicken broth
• 1/2 tsp seasoning salt
• 1/4 tsp kosher salt optional
• 1/4 tsp red pepper
• 8 oz cream cheese
• cheddar cheese shredded

Servings:

Instructions

1. In a stock pot, cook the bacon until it is crisp. Remove with a slotted spoon and set aside. Saute onions in the bacon grease until soft and translucent.
2. Add broth, potatoes, and seasonings. Boil over medium heat, stirring occasionally, until potatoes are tender.
3. Reduce heat to low. Add cream cheese and stir until completely melted.
4. Using an immersion blender, puree the soup mixture to desired smoothness.
5. Add 1/2 the cooked bacon to the soup, stir through and simmer about 5 minutes.
6. Ladle soup into bowls and top with cheese and remaining bacon for garnish.

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