Philadelphia Cream Cheese Loaded Potato Soup Food

LOADED POTATO SOUP

Steps:

• Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
• Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
• Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
• Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
• Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
• Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.

PANERA'S CREAM CHEESE POTATO SOUP

Steps:

• Combine broth, potatoes, and spices.
• Boil on medium heat until potatoes are tender.
• Smash a few of the potatoes to release their starch for thickening.
• Reduce to low heat.
• Add cream cheese.
• Heat, stirring frequently, until cheese melts.

CREAM CHEESE POTATO SOUP

Steps:

• In a large dutch oven, heat butter over medium heat. Add the onions and garlic and saute until onions have softened. Stir in season salt and pepper.
• Add chicken broth, potatoes and bay leaves and bring to boil. Simmer until potatoes are just tender. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup.
• Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.

POTATO SOUP WITH CREAM CHEESE

Steps:

• Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
• Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.

PHILADELPHIA CREAM CHEESE LOADED POTATO SOUP

Steps:

• Toppings:
• Chopped cooked Oscar Mayer Bacon
• Chives
• Shredded sharp cheddar cheese
• Step One:
• Combine potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
• Step Two:
• Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
• Step Three:
• Serve and add toppings.

CREAM CHEESE POTATO SOUP

Steps:

• In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.

ORE-IDA SLOW-COOKER LOADED POTATO SOUP

Steps:

• Mix cream cheese, sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk.
• Add potatoes, cheese and bacon; mix well. Cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours), stirring after each hour.
• Sprinkle with onions before serving.

FABULOUS PHILLY & SOUR CREAM POTATOES

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
• Beat potatoes with mixer 1 min. Add cream cheese and sour cream; beat until smooth. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray; cover.
• Bake 30 min. or until heated through. Top with onions.