Easy Potato Soup

I received this baked potato soup recipe from a friend that she modified from the Panera bread potato soup recipe. She was also a grad student with me that didn't like to spend a lot of time chopping stuff so she found easy shortcuts. I thought I would share (and also preserve the recipe and not loose it in my apartment!).

Here are the ingredients:
4 cups of chicken broth
peeled and cubed potatoes enough so that they are fully covered by the broth (recipe calls for 4 cups of potatoes) I just wing it!
1/4 cup dried minced onion (this was substituted minced onion)
1/2 teaspoon salt
1/4 teaspoon pepper (white or black is fine)
1/4 teaspoon red pepper
1 (8 ounce package of cream cheese) cut into chunks

Instructions

1. Combine broth, potatoes, onions, and spices. Note the smaller you cut and cube your potatoes the faster it will cook.
2. Boil on medium until potatoes are tender (average time 15-30 mins, again all depends on how small the pieces were.
3. Smash potatoes with potato masher. This will release the starch and thicken the soup.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently until the cheese melts. This may take around 10 mins if that.

Eat!

Now, feel free to add other things to your soup: broccoli, bacon, etc. This soup does have a kick to it so if you are sensitive to pepper you may want to back off the red pepper. The soup will also thicken the longer it stands so you may have to add water to the soup. Also you will have to add water if you save it for the following day-it will almost be mashed potatoes. :)

Enjoy!

Not loosing this recipe now!

Lauren