This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
INGREDIENTSNutrition
4-6US
4cups chicken broth
4cups peeled and cubedpotatoes
1⁄4cup minced onion
1⁄2teaspoon seasoning salt
1⁄4teaspoon white pepper
1⁄4teaspoon ground red pepper
1(8 ounce) package cream cheese, cut into chunks
DIRECTIONS
Combine broth, potatoes, onion, and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.
Comments
Post a Comment