I know. I tend to use the term “easiest ever” for everything. But that’s because I love recipes and projects that are truly the easiest ever. And once you try this potato soup, I think you’ll agree with me. With only 4 ingredients, you can have it on the table in just a few minutes, and the family will be begging to know when you’ll make it again.
This recipe was loosely inspired by Panera’s potato soup recipe my friend, Nikki, made for me a few months ago. It was delicious, but, as I told you, I like easy. So here’s my secret tip: skip the potato peeling and dicing and use frozen Southern style hash browns instead. (Do they sell these up north?) They’re just little potatoes diced and ready to go. You’re welcome. And I actually owe the credit for that tip to my mom who taught me that years ago. Thanks, Mom!
Other than the 2-pound bag of hash browns, you’ll also need two 32-ounce cartons of chicken broth, an 8-ounce package of cream cheese, a dash of Mrs. Dash, and some garlic powder (not pictured).
Start by heating the chicken broth and potatoes in a large pot.
As you heat the potatoes to boiling, add a couple of good shakes of Mrs. Dash (approximately 2 tablespoons) and a teaspoon or two of garlic powder if you prefer.
Just before the soup begins to boil, add the cream cheese, cut into cubes.
Because the potatoes are already diced into small cubes, it won’t take long for them to cook. And just before they are “done”, I like to use our immersion blender to blend some of the potatoes up and get a thicker base. We have this Cuisinart Smart Stick and it works great!
As soon as the cream cheese is completely melted and the potatoes are cooked through, serve it up topped with some cheese and bacon and enjoy!
Tell me this isn’t the easiest ever! And the taste? Absolutely delish! Let me know what you think!