If you were paying attention while reading yesterday's post, then you doubled the amount of jalapeno cream cheese. The reason that I asked you to do that was because of this recipe right here, based upon a copycat for Panera's Cream Cheese Potato Soup. I like their potato soup, but I was looking for more zip and zing. So, when I made that grilled cheese sandwich, I just knew that I was going to use jalapeno cream cheese in making the potato soup. What a huge difference this made in taste! This really kicks potato soup up a big notch, and will make any that you serve memorable. Anybody can make potato soup, but only someone special can make it with a tasty kick like this.
Better than Bread Co.’s* Cream Cheese Potato Soup
(*Panera, if you must)
1 (8 ounce) package cream cheese, cut into chunks
1 fresh jalapeno, minced and seeded
1 teaspoon garlic powder
4 cups homemade chicken stock
4 cups peeled and cubed potatoes
1⁄4 cup minced onion
1⁄2 teaspoon seasoning salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon ground red pepper
In a large bowl, stir together cream cheese, jalapeño, and garlic powder; set aside.
Combine broth, potatoes, onion, and spices in a medium stockpot. Set over medium heat and bring to a boil. Cook until potatoes are tender, 10-12 minutes depending upon the size of your dice of the potatoes.
Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Stir in cream cheese/jalapeno mixture, and continue stirring until cheese melts.
Serve, garnished as you see fit. I used chopped scallions, grated smoked cheddar, and homemade croutons.
This post is linked to: Homemaking Party Tuesday, Wow Us Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else