Recipe Potato Soup Cream Cheese

Simmer uncovered for 18 20 minutes or until vegetables are tender.

Recipe potato soup cream cheese. Add soup cheese potatoes and seasoned salt. Add the instant potatoes cover and remove from the heat. When the potatoes are soft use a potato masher to gently mash some of the potatoes to create a creamy consistency.

Stir in the shredded cheese sour cream chives and the crispy bacon. Boil on medium heat until potatoes are tender. Combine broth potatoes and spices.

Whisk any leftover bits if needed. Add cream cheese cubes and stir to combine. Smash the potatoes puree or use a stick blender to break down the potatoes to thicken the soup to your liking.

Serve with bacon shredded cheese and chopped green onions. Stir in flour until blended. Cover and cook over low heat for 6 8 hours or until potatoes are tender.

Continue to cook stirring frequently until cheese is melted and smooth. Stir in the remaining ingredients. Bring to a boil over medium heat.

Heat stirring frequently until the cheese melts. Smash a few of the potatoes to release their starch for thickening. Cook and stir for 2 minutes or until thickened.