Friday, October 17, 2014

Creamy Potato Soup

I have to admit, I am not the best at photographing food. I'll blame the poor lighting in my tiny apartment kitchen (seriously, though. It is pretty bad), but we'll see if my skills develop when we move in November ;)

I also need to be more proactive about taking photos while I'm cooking instead of realizing after I've already gotten everything in the pot, "Oh yeah! I was gonna blog about this!". Oops.

Anyways, here is a recipe for one of my favorite soups to make during the fall/winter. It's so cozy and comforting! It's a recipe my mom passed on to me, and it's basically a tradition every time the weather cools off.

Creamy Potato Soup

6-8 Potatoes, peeled and diced
8 oz Cream Cheese, softened
2-3 Carrots, peeled and sliced
1 Onion, chopped
3 Celery Stalks, sliced
1/4 C Butter
2 C Milk
1 Can Cream of Mushroom Soup (Can also use Cream of Chicken)
4 Bacon Strips, fried
4 Tbsp Shredded Cheddar Cheese

First, peel and dice all of your vegetables. This time around I actually didn't even have celery or onion (not that I'm a huge fan of either) and it turned out just as yummy without them. Don't dice them too big; you want to be able to scoop them up with a spoon. Boil all your veggies until fork tender. Drain the veggies when done. (For a thinner, less creamy, soup, drain little to none of the vegetable water)

Meanwhile, in a large mixing bowl, combine the cream cheese, butter, and cream of mushroom soup. Stir well and add the milk. Pour the soup mixture over your drained veggies and stir until heated through. Top with a tablespoon of shredded cheese and some crumbled bacon!

Serves 4-6 people.

Obviously, the bacon is optional. My mom actually adds bacon into the soup, but I just like to crumble a little bit on top.

What kinds of food comfort you on cold Autumn nights? Do you have any traditional family recipes you love?

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