Meg’s Cooking Corner

Tuesday, November 4, 2008

Comforting Cream Cheese Potato Soup

We have had some very rainy weather lately. The foggy mornings and rainy days make me want to curl up next to a roaring fire with a good book and some steaming soup or hot chocolate in my hands. That doesn't happen as nearly as I would like, but at least I can make my comfort food! This is a new favorite I found on The Sisters Cafe cooking blog. I love potato soups and this one is wonderful!

Chicken Cream Cheese Soup
1 lb chicken (breasts, tenders or combo)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
3-4 potatoes, diced small
1 c milk
1/4 c flour (to make gluten-free, use Pamela's GF flour blend)
8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of water or enough to cover vegetables. Add bouillon cubes (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.


Mary Underwood said...

That fire/hot chocolate/good book scenario hardly happens to me either. But it's always my fantasy for the following day. This recipe sounds wonderful. I finally made your pumpkin bread recipe just yesterday. Yum! This one will be my next experiment. I hope you are doing well. And I sure wished we lived closer. We'll have to do another Tacoma meeting soon!

Gardner Family said...

This recipe sounds so yummy. I think I will be taking a little trip to the store tomorrow! Can't wait.

Christine said...

I want to try this one.