source: Angey L.
4 c. chicken broth or stock
4 c. peeled and diced potatoes
1/4 c. chopped onion
1 8 oz. package cream cheese
Additional toppings: seasoning salt, pepper, salt, bacon, shredded cheese, green onions
Add pototaoes and chopped onion to chicken broth and bring to boil. Reduce heat. Cover and simmer until fork tender (approx. 20 mins.) Cube cream cheese and stir into soup until completely melted. Add choice of optional toppings.
*I use a package of southern style hash browns instead of cubing potaotes.
*I put the cream cheese on the counter when I start the soup to get it to room temp. It melts better if its room temperature.
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