Recipes: Potato Soup

exps362_OMRR2777383C07Ingredients:

  • 1/4 cup (1/2 stick) margarine
  • 4 large Russet potatoes, peeled, cut into small cubes (about 4 cups)
  • 5 cups water
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup half-and-half
  • salt and black pepper

Preparation

MELT margarine in large stockpot. Add potatoes and water. Cook 25 minutes or until potatoes are tender. Remove from heat; cool to room temperature.

PLACE 1/2 of the potato mixture in blender container; cover. Blend until pureed. Return to stockpot. Repeat with remaining potato mixture. Cook over medium heat until thoroughly heated, stirring occasionally.

ADD cream cheese and half-and-half; cook just until cream cheese is completely melted and mixture is well blended. Season with salt and pepper to taste. Garnish with chopped fresh chives just before serving

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