This soup is amazing. Years ago, I remember telling my friend, Sarah, how much I used to love the potato soup at Tony Roma's. That's when Sarah revealed to me, "My mom has a really good recipe for potato soup." I think I must of called her mom immediately and got the recipe from from her--and it was like she gave me the world. Okay, maybe not the world, but it was (and still is) a real treat, nonetheless.
That was years ago and I don't even follow the recipe any longer. Does anyone else do that? You've made a recipe so many times that you don't even bother to pull it out....and somewhere along the way it just sort of becomes your own? The key is the cream cheese--it helps to add that yummy thickness that makes potato soup soooo good.
Potato Soup - adapted from Sarah's mom
2 Tbsp butter
1 cup onion, chopped
2 Tbsp flour
1 1/2 quarts chicken stock (that's six cups for all you folks out there like me)
2 1/2 pounds potatoes (I use baby red potatoes because I am completely lazy and I don't like peeling potatoes, plus the skins are good for you), cubed
(about) 2 cups of milk
6 oz.cream cheese, cubed
Salt and Pepper to taste
Chives or green onions
In a large stockpot, saute the onions in the butter over medium heat until they are nice and soft. Add in flour and allow to cook through--about 2-3 minutes. Pour in the chicken stock and add in the potatoes. Simmer for about 20-30 minutes or until potatoes are tender but still hold their shape.
In a separate bowl, ladle out about 2 cups of the broth and add in the cubed cream cheese. Stir to incorporate both and then use a stick blender to fully blend together. (Note: you can also use a standard blender or food processor for this, but again, I am lazy and this is just less to clean up!) The mixture will be thick and creamy. Pour this back into stock pot along with the milk. Allow this to heat through and season with salt and pepper to taste.
This a perfect, cold winter's day meal. Garnish with shredded cheese, chives or green onions, and bacon if desired and serve with crusty bread and a side salad for a complete meal.
Note: This is the same recipe I also use for clam chowder--simply add in two cans of minced clams, or better yet, about 8 oz. of fresh, minced clams as well as 6 oz of crumbled bacon and there you have it--Clam Chowder!
This recipe/kitchen tip is linked to:
Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap
Home and Pantry Recipe Swap
Life As Mom Ultimate Recipe Swap