Sunday, March 31, 2013

Potato Soup

It's been a busy couple of days here, the Little Guy has started potty training, it was a rough start, and there was a lot of screaming involved, but we turned a corner on Thursday and it seems to be going much better now. . .meanwhile, Little Girl has had the flu, and we were concerned about her being dehydrated since she lost 3 lbs (which is a lot when you only weigh 35 lbs). We spent last night in the ER for 2 hours and ended up just needing an anti-nausea medicine so she would drink. Thank goodness we went when we did, we were able to get through the check in process to the back room fairly quickly (as in, not another sole was in the waiting room), when we left, the place was packed, 9:30 pm on a Saturday is not the time to go the ER, not that one plans visits to the the Children's ER, but I felt really bad for all the people in the waiting room at that point.
First hospital visit
 So, hospital visit aside, on a cold rainy Easter, here's a warm potato soup that is super easy and very yummy, enjoy! This recipe is modeled after Panera's potato soup.

What you'll need
A heaping four cups of potatoes, cubed (today I used red, but you can you use your potato of choice)
1/4 cup finely diced onion
4 cups broth (I used vegetable broth)
8 ounces of cream cheese

Start by preparing your potatoes, I like to leave the peal on the potatoes, but that's a personal preference, so feel free to peal the potatoes first if you like that better.


Add the broth, onion and potatoes to a sauce pan and bring to a boil, salt and pepper to taste. Boil for 20 minutes or so, and then smash a few of the potatoes against the side of the bowl to release some of the starches.

While the potatoes are boiling, cube your cream cheese. Reduce heat to a simmer and add the cream cheese, stirring occasionally, cooking until thoroughly melted. 

That's it! You're ready to serve, pour it out, then top with shredded cheese, some chopped chives or bacon if you wish. 

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