Recipe Potato Soup With Cream Cheese
Simmer uncovered for 18 20 minutes or until vegetables are tender.
Recipe potato soup with cream cheese. Bring to a boil and cook with the lid slightly off so steam can escape over medium heat until the potatoes are tender about 20 minutes. Reduce heat to medium low and add the cream cheese. Cover and cook over low heat for 6 8 hours or until potatoes are tender.
Reduce heat to low and add the cream cheese works best if the cream cheese is at room temperature i learned this the hard way. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup. This soup is so flavorful and hearty it really only calls for simple sides like a salad with a tangy vinaigrette and maybe some garlic bread for dipping.
Reduce to low heat. Step 3 meanwhile place bacon in a large skillet and cook over medium high heat turning occasionally until evenly browned about 10 minutes. Boil on medium heat until potatoes are tender.
Simmer until potatoes are just tender. Add the cream cheese in spoonfuls to melt until smooth. Season with salt and pepper and add in cheddar cheese sour cream chives and bacon.
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. Use a potato masher to mash the potatoes in the slow cooker to preferred consistency.
Combine broth potatoes and spices. Continue to cook stirring frequently until cheese is melted and smooth. Stir in the remaining ingredients.