Cream Cheese Potato Soup

1. 1

   In a large saucepan or Dutch oven, combine potatoes, broth/stock, onions, celery, salt and pepper.

2. 2

   Bring to a boil and cook (with the lid slightly off so steam can escape) over medium heat until the potatoes are tender, about 20 minutes.

3. 3

   Smash the potatoes with a potato masher until all large pieces are broken up. Reduce heat to low and add the cream cheese (works best if the cream cheese is at room temperature-I learned this the hard way). Heat, stirring frequently, until the cheese melts.

4. 4

   Add the instant potatoes, cover, and remove from the heat. Allow to sit for 2-3 minutes.

5. 5

   Stir and serve, garnished with extra cheddar cheese, scallions, bacon, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.