Wednesday, January 13, 2010

Cream cheese potato soup

Got this wonderful recipe over at

6 medium potatoes diced (I like to use new or red potatoes and leave the
skins on)
1 large onion finely chopped
1 cup celery finely chopped
1 quart water
4 T. butter
3 T. flour
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
1 tsp dill
1 package softened cream cheese
1 tsp minced garlic
(can also add crumbled bacon if you desire)

First saute' the onion and celery in a little butter. Then combine
potatoes, onion, celery, water in a heavy saucepan. Bring to a boil;
reduce heat and simmer until tender (about twenty minutes.

In a skillet melt butter; add flour; cook and stir until mixture bubbles. Remove from heat. Stir in milk. Return to heat; cook and stir until thickened.

Stir mixture slowly into potatoes; cook and stir until thick. Add
seasonings, garlic and cream cheese. Stir until cheese is melted and
blended. (If you are going to add bacon go ahead and add now). Makes 6

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