with Vegetarian and Vegan variations!

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4-Ingredient Potato Soup

YIELD

8 servings

TYPE

Dinner

TIME

35 minutes

LEVEL

Beginner

Creamy, comforting, easy!

Ingredients

– Russet potatoes – Cream cheese – Chicken or beef broth – Worcestershire sauce

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Prep potatoes

1

Let cream cheese come to room temperature. Add broth to a large pot. Peel and cube potatoes, then add to the pot.

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Cook potatoes in broth

2

Bring the pot to a boil, then reduce heat to medium. Simmer for 15 minutes.

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Melt cream cheese

3

Meanwhile, take two ladles of broth from the pot and add to a smaller pot. Let cool a minute, then add the room temperature cream cheese. Whisk to melt into broth.

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Mash potatoes 

4

After 15 minutes the potatoes should be mashable. Mash with a potato masher.

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Finishing the soup

5

Add melted cream cheese mixture and Worcestershire sauce. Continue cooking for 10 minutes - keep whisking and mashing as soup finishes cooking.

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Blend for smooth soup

6

Add more Worcestershire sauce or broth, to taste. Hit the soup with an immersion blender or blend in batches for a smoother consistency soup.

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Garnish!

7

Garnish the soup however you like!  I used bacon pieces and shredded gouda cheese.

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