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
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