Creamy Potato Soup

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This is the BEST POTATO SOUP I have ever made. Traditionally, I use bacon and the drippings in the recipe, but this time I left it out.

I made this soup because both my kiddos are under the weather. Something creamy, warm, and simple, full of nutrition but not heavy on the tummy was just what my family needed.

What kid doesn't like mashed potatoes? I asked myself. This creamy potato soup was spot on! Everyone loved it and there's just enough leftover for lunch the next day.

HERE'S HOW I MADE THE SOUP

1 small onion, finely chopped
2 tablespoon butter
1 tablespoon olive oil
6 medium Idaho potatoes, cut into 1 inch cubes
1 (32oz) carton chicken broth
2 oz cream cheese
1/4 teaspoon salt
1/8 teaspoon pepper

In a large pot over medium high heat, cook onions in butter and oil with a pinch of salt, until transparent. Add potatoes, a bigger pinch of salt and cook 5-7 minutes. You may need to lower the heat to medium. Pour in broth, bring to a boil, cover and simmer for 15-20 minutes until potatoes are tender.

Remove from heat. Make 2 or 3 laps around the pan with a potato masher. Slowly stir in cream cheese with a whisk until it melts completely. Season with salt and pepper. If the soup seems too thick, add a little milk. I whisked this soup to a semi-smooth texture.

Serve with your favorite crackers.

Like I mentioned earlier, there's enough leftover for two adult lunches or one adult and two little kiddos. I hope you try this soup soon. For such a simple soup, it's very filling and very satisfying. (By the way, no one noticed the bacon missing.)