Cream Cheese Potato Soup
This is amazing in the winter. My family loves it.
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- 3 pkg
- 8 ounce pkgs phildelphia cream cheese ( i like it best )
- russett potatoes
- 4-5 large
- stalks of fresh broccoli
- 5 sprig(s)
- fresh chopped dill
- millk to suit
- salt and pepper to suit
1peel potatoes and cut in thirds or so, boil in large pot of water. when theyare done, stick knife or spatula or spoon in pot and chop the potatoes into smaller pieces. Don't drain them, the water is a good base for the soup.
2cut bricks of cream cheese into small pieces so tehy melt easily and drop them in.
3chop broccoli or break spears into small pieces and drop them n soup. Add milk, salt, pepper and chopped dill to suit ( the dill makes it great ).