Create the Best Potato Soup Ever

I believe the secret is the cream cheese. Creamy potato soup is nothing if it is not creamy. Especially since avoiding processed cheeses can leave potato soup watery or lacking cheese flavor. This is a healthy soup recipe that can be made from all natural (even organic) ingredients.

To claim that this is the best potato soup ever seems like bragging. O'Charlies, among other restaurants make great soup. My mom makes really good soup. Yet, once I tried this recipe, I knew that the claim did not exaggerate. This soup really is the best. Try it out and see if you don't agree. Serve it to company. It is that good. It is adapted from a recipe on BetterRecipes.com.

Potato soup is a seasonal favorite and can easily be modified using locally grown produce. The flavors of the selected broth are important since no spices other than salt and pepper are used. Consider using homemade broth or stock for optimal flavor. Mix up potato combinations like red and gold for color variety. If peels are not your favorite, the potatoes can be peeled. Or, consider just peeling half of the potatoes. Shredding carrots can make the soup more palatable for picky eaters.

The soup can be made several days in advance and reheated. It can be served in a slow cooker and therefore kept warm for several hours of serving. Both the flavor and serving is versatile.

Potato Soup (serves 6 as a main dish)

Heat about 3 tablespoons of olive oil in a stock pot or Dutch oven over medium heat.
Add and sauté for about 10 minutes:
6 to 8 large baking potatoes, cubed
1 medium sweet onion, chopped
2 carrots, chopped coarsely
3 celery ribs, chopped
2 cloves chopped garlic

Cover the vegetables with 2-3 cups of chicken broth. Bring to a boil, then reduce heat; cover and simmer about twenty minutes until potatoes are fork tender. Add salt and pepper to taste. Remove from heat and strain or separate the vegetables from the broth. Return the broth to the pot and add 16 ounces of softened cream cheese, blending until smooth. Add half of the vegetable mixture back into the broth. Mash (with a potato masher) the other half of the vegetables and return them to the pot as well. Return to heat until ready to serve.

Top as you choose with:
grated cheddar cheese
bacon bits
chives, chopped
sour cream