Cream of potato soup is a comforting wintertime meal. When you are low on food in the fridge and the pantry, more than likely you'll have potatoes. Potatoes are a hearty starch that last forever and are staple in most homes. This recipe simmers cubes of potatoes and onions with chicken stock and milk until the potatoes become tender. The soup is thicken with a bit of cream cheese and seasoned with a dash of nutmeg. Grated cheddar cheese is the final touch. If you wanted to get fancy, bacon bits and scallions would be delicious additions.
In a small stockpot, saute’ onions in butter until soft. Add diced potatoes and cook for 5 minutes. Add the chicken stock and cover the pot with its lid. Simmer potatoes on medium heat until potatoes are tender. When potatoes are tender turn off heat. Carefully transfer potatoes and stock to a blender. Process the mixture until very smooth (soup will already have a nice and thick consistency because of the starch in the potatoes). Transfer the soup back into the stockpot. Using a wire whisk melt in the cream cheese. When the cheese is totally incorporated with the soup, add the milk and whisk some more until smooth. Season to
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