Creamy Potato Soup
A cool front moving, in and a cold overtaking our house makes for a big pot of soothing soup. Jeremy loved this soup as is, but it was a little thick for my taste (too much like a big bowl of mashed potatoes), I'd add an extra cup of water next time if Jeremy hadn't made me promise to make it this same way always.
-4 carrots, diced
-2 ribs celery, diced
-1 yellow onion, diced
-4 cloves garlic, minced
-5 cups chicken broth
- 5 medium to large Idaho potatoes, peeled and diced
-1/2 teaspoon seasoning salt
-1/4 teaspoon pepper
-1/4 teaspoon ground red pepper
-1 (8 ounce) package cream cheese, cut into chunks
Saute carrots, celery, and onion over medium heat until soft (about 5 minutes). Add garlic and saute an additional 30 seconds. Add broth, potatoes, and spices. Boil on medium heat until potatoes are tender. Smash the potatoes in the pan, or puree with an immersion blender. Reduce heat to low. Add cream cheese. Heat, stirring frequently, until cheese melts.