Hey - what d'ya know! Two days in a row. That must be some kind of streak, right?
Anyway, I made this soup for dinner last night. I wasn't sure how it would turn out since it had been one of those afternoons and I kept running out of ingredients. Britney went to the store for me the second time :) I think he would say the soup was worth the trip! Hope you enjoy it! It's great for a chilly fall evening.
Creamy Potato Soup
3 cups diced potatoes, unpeeled
1 cup sliced carrots
4 tbsp. butter
1/2 of a large onion, diced
4 tbsp. flour
2 1/2 cups milk
4 cups chicken broth
8 oz. cream cheese, cut into pieces
Salt and pepper to taste
Put the potatoes, carrots, onions and chicken broth in a large pot and bring to a boil. Add pepper and salt to taste. Once boiling, reduce heat and continue to cook until vegetables are tender (about 15 minutes). In a small saute pan, melt butter. Stir in flour and cook about a minute. Slowly whisk in milk. Lower heat, add cream cheese and continue whisking until the cream cheese is incorporated. Add cream cheese mixture to the simmering vegetables. Continue to simmer on med-low heat until ready to serve.
We topped the soup off with some grated cheese and some bacon. Delicious!
I used red potatoes for this recipe, but the recipe says you can use either red or Yukon gold.