Cream Cheese Potato Soup
Created by KittenCal on February 16, 2012
- Servings: 5-6
- Prep Time: 20m
- Cook Time: 20-22m
- Recipe #4636
Ingredients
- 4 cups diced potatoes (about 3 medium, peeled)
- 1 large carrot, peeled and sliced
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon fresh gound black pepper, or to taste
- 1 (8 ounce) package cream cheese, cut into pieces
- 2 cups light cream (or can use full-fat milk)
- 3 cups chicken broth (or can use water mixed with chicken boullion granules)
- Seasoned salt, to taste
How to Make
-
Step 1: In 3 quart pan combine broth, potatoes and carrots; bring to a boil. Reduce heat. Cook 15 minutes or until vegetables are tender.
-
Step 2: Saute onions in butter for about 3 minutes. Add in garlic; cook stirring 2 minutes. Stir in flour, cayenne, black pepper and light cream or milk. Add cream cheese; stir over low heat until chunks are melted. Add to potatoes and broth mixture. Simmer until ready hot. Season with salt to taste.
Nutritional Facts
- Serving Size: 1 (445.5 g)
- Calories 626.1
- Total Fat - 43.2 g
- Saturated Fat - 22.4 g
- Cholesterol - 127.5 mg
- Sodium - 1448.5 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 3.5 g
- Sugars - 3.1 g
- Protein - 39.2 g
- Calcium - 231.4 mg
- Iron - 4.8 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.2 mg