Potato and Cream Cheese Soup
a simple, hearty soup made with potatoes and cream cheese
Ingredients
- 1-2 tablespoons olive oil
- 2-3 shallots
- 3-4 cloves garlic
- 2 potatoes
- 2 ½ cups stock chicken or vegetable
- 4 ounces cream cheese
- ¼ teaspoon cayenne
- salt and pepper to taste
- green onions, bacon, or shredded cheese to serve
Instructions
- Chop the shallots, removing the papery skins. Mince the garlic. And peel and cube the potatoes.
- In a medium size pot/pan, heat the olive oil over medium heat. Saute the shallots 2-3 minutes until they begin to brown. Then, add the garlic and cook another minute. Then, add the potatoes. Season everything with a little salt and pepper as well as the cayenne.
- Add the stock, turn the heat to low, and cook for 18-20 minutes or until the potatoes can easily be crushed with the side of your mixing spoon.
- Add the cream cheese and blend the soup until silky smooth. You can do this with an immersion blender or in batches in a blender (just be careful when transferring hot liquid). Taste and season with more salt and pepper if needed.
- Top with green onions, bacon bits, and shredded cheddar cheese—or whatever you want to top this soup with.