with Vegetarian and Vegan variations!

4-Ingredient Potato Soup

Ingredients

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

Prep potatoes

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

Cook potatoes in broth

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

Melt cream cheese

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.

Mash potatoes 

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

Finishing the soup

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

Blend for smooth soup

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

Garnish!

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

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