I am such a fan of home made soups. They are quick to make, satisfying and give you leftovers for days. My neighbor makes the most amazing Cream of Potato Soup and I was so excited when she shared the recipe with me. This soup is rich, creamy and surprisingly, easy to make. Top it with some shredded cheddar cheese and crumbled bacon and you have the perfect meal for chilly, early spring night.
Cream of Potato Soup
8 – 10 potatoes, peeled and cubed
2 Tablespoons butter
3 Tablespoons chicken bouillon crystals
8 oz cream cheese
1-2 cups milk
2 – 3 Tablespoons corn starch
1/4 cup water
salt and pepper to taste
bacon, grated cheese and green onions for topping
Place diced potatoes in a large soup pot and fill the pot with water until it is level with the potatoes. Add the butter and the bouillon crystals and boil until the potatoes are fork tender.
Next, stir in the cream cheese until completely melted. Add 1-2 cups of milk until you reach a nice, soup-like consistency. Bring this mixture just to a boil. Be careful not to overheat this soup or some of the potatoes may burn to the bottom of the pan.
In a separate bowl, mix water and cornstarch until smooth. Add it to the soup a little at a time until you reach a nice, thick consistency. Add salt and pepper to taste, remove from heat.
Serve with cooked and crumbled bacon, shredded cheddar cheese and green onions.