Creamy Potato Soup

The Fortiers have, over the last few years, begun the tradition of "soup for Christmas" and we all enjoy sharing each other's recipes for this wonderful dish. My favorite one to make for this even is potato soup. This is one of the rare occasions where I allow the kids to lick their bowls (and I might do it too!)

Creamy Potato Soup

Ingredients

5 lbs potatoes, peeled and diced into 2 inch chunks
1 onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
½ teaspoon black pepper (optional - don't use if you're sensitive to pepper!)
2 quarts (8 cups) chicken broth
2 - 8 oz. packages cream cheese
Garnish (optional) - crumbled bacon, chopped green onion or chives, shredded cheese, sour cream

Instructions

1. If using bacon for garnish... cook bacon
2. Peel and dice potatoes, put into large pot
3. Add onion and garlic, add seasonings
4. Pour in broth
5. Cover and cook on high until potatoes are tender

6. In batches, put soup into blender and blend until smooth. When 1 batch is done, pour into large bowl, then do another batch. Proceed until all soup has been blended.
7. In batches (again), put some of the soup into blender, add a few chunks of cream cheese, blend until smooth again. When smooth, pour back into large pot (that you used for cooking the soup). Continue until all cream cheese has been blended into the soup, and all soup is back in the original pot.

8. Cook on low/medium about 30 minutes, stirring frequently - soup easily burns and sticks to the bottom of the pan so be careful!

Garnish
Enjoy!!

Why we love it

Creamy, warm deliciousness... what's not to love??