What I'm Making for Dinner: Potato Soup

     My Dad showed up from his weekly grocery trip with chicken broth and cream cheese...a not-so-subtle hint that he wanted me to make potato soup again.  Hence, tonight I am making two batches of potato soup for my family.  Because I am so benevolent, I decided to share the recipe with you all.  Credit goes to Sarah Wigal for introducing me to this recipe and thinking to add the corn.

 

Panera's Cream Cheese Potato Soup

1 hour | 15 min prep

SERVES 4 -6

• 4 cups chicken broth
• 4 cups peeled and cubed potatoes
  
• 1/4 cup minced onion
• 1 can of corn
  
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon white pepper
  
• 1/4 teaspoon ground red pepper
• 1 (8 ounce) package cream cheese, cut into chunks

1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few of the potatoes to release their starch for thickening.
4. Reduce to low heat.
5. Add cream cheese and corn.
   
6. Heat, stirring frequently, until cheese melts.