Philadelphia Cream Cheese Loaded Potato Soup Food

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.

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.

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.

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).
• Sprinkle with onions before serving.

CREAM CHEESE POTATO SOUP

Steps:

• In large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender.
• Remove potatoes from heat and mash with potato masher.
• In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside. To bacon fat, add onion and mushrooms; saute until tender.
• Add the bacon/onion mixture to potatoes. Stir in milk, cream cheese, salt and pepper until cream cheese is melted. DO NOT BOIL.
• Garnish with green onions.