Auntie Em
Cream Cheese Potatoe Soup
This recipe is my moms and it is heavenly I love when I start seeing cold cloudy days because this is one of the recipes I first think of to warm me up and it tastes SO GOOD! the recipe is doubled cause we love to eat if for days! The flavor is awesome and the best part days 2, 3, 4 of left overs are just as delishious as when first cooked, if not better!
Make sure to put half in one large pot and half in another OR put all ingrediants in one very big pot. You can cut the whole recipe in half to do just one pot full
- 4 Pkg of cream cheese
- 12 cups water
- 6 large or 12 small chicken bouillon cubs
- 8 cups thinly sliced potatoes (skins on) or cubbed (skins on)
- 2 reg sized pkgs Jimmy Dean Sausage – browned
- 1/2 cup 1/2 cup onion chopped fine ((I actually like to just sprinkle dry onion until I feel its good))
- 2 tsp garlic powder
- 2 tsp dill weed (this the most important key ingredient)
-
Now remember this recipe is double to you can 1) do it all in one large pot or follow the directions but put half in one regular pot and half in the other regular pot. or 2) if you are only making half the recipe anyways then you only need one sized pot to cook it all in.
-
In a frying pan cook all sausage then set aside
-
Cut all potatoes in to thin slices (leave skins on) set aside
-
In a Large pot combine water, Chicken bouillon cubs and cream cheese. Bring to a boil and cook until cheese melts
-
Now add potatoes, onion, Sausage and seasonings to soup.
-
Let soup simmer (a soft boil)(small bubbles) for 45 minutes
-
you can always add French bread or garlic bread and salad for a complete meal 🙂
This recipe is my moms and it is heavenly I love when I start seeing cold cloudy days because this is one of the recipes I first think of to warm me up and it tastes SO GOOD! the recipe is doubled cause we love to eat if for days! The flavor is awesome and the best part days 2, 3, 4 of left overs are just as delishious as when first cooked, if not better!
