I made soup! I was always used to stew-type dishes which had a lot of meat and vegetables and different textures, so I tended to avoid soup that stood on its own (noodle dishes don’t count). After tasting the Broccoli Cheddar soup from Panera Bread, and this other soup from Bentley’s Pancake House & Restaurant though, I decided that soups aren’t that bad.
I started looking for recipes online, and I made a list a grocery list of the ingredients to make them. But then I landed on this recipe and realized that I already had everything I needed for it in the kitchen. At that point I decided that I was going to make that recipe the next day. And so I did.
I used the recipe almost exactly, but I rounded the ingredients up to wholes and substituted some spices. What I used were: 4 cups chicken broth, 3 large potatoes (peeled and cubed), 1 onion (minced), 1 8oz package of cream cheese (cut into cubes), 1/2 tsp seasoning salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper.
I put the broth, potatoes, onion, and seasoning in a soup pot and put it on medium until the potatoes were tender (I kept it on for 30 minutes). When the potatoes are ready to go, smash some of them to release the starch, and then add the cream cheese. Reduce the heat to low, and stir frequently until the cheese has melted. And you’re done!
This soup was very simple and easy to make, but it tastes so good. The cream cheese gives it sour taste that isn’t too over powering, and the crushed red pepper adds a spicy tingle that isn’t too much. And because it’s main ingredient is potato, it’s pretty heavy on the stomach. I ended up eating just the soup for lunch.
If you try making this yourself, please let me know! And if you want to check out the original recipe I found, the link is up there. I hope you have a great day and week.
’til next time,