I made this for MC last night as a back-up in case we didn’t have enough NE Baked Bean Stew for 15 people; we had more than enough stew to go around, but now I don’t have to cook dinner for another night this week. While we didn’t eat this last night, we tasted it – it is yummy & slightly spicy. It also made the house smell really good, still lingering into today too. So, without further adieu here’s a recipe that’s basically the same as Panera Bread’s recipe for Potato Soup:
4 c. chicken broth
4 c. peeled and cubed potatoes
1/4 c. minced onion
1/2 tsp seasoning salt
1/4 tsp white pepper (I used black though since it’s all I had)
1/4 tsp ground red pepper (cayenne)
1 pkg (8 oz) cream cheese, cut into chunks
- Combine broth, potatoes, onion and spices. Boil on MEDIUM heat until potatoes are tender.
- Smash potatoes some to release their starch for thickening; reduce to LOW heat.
- Add cream cheese and continue to heat, stirring frequently, until cheese is melted. NOTE: End result will be slightly chunky.