Food for Thought: Cream Cheese/Potato soup

Monday, January 25, 2010

Cream Cheese/Potato soup

This recipe is from one of my friends. She made it for us quite a while ago and they have since moved but I've been in a soupy mood lately. I guess that's one thing winter is good for! Try this easy, yummy soup!

Cream Cheese Soup

4 C chicken broth

2 C sliced carrots

1/2 small white onion, finely chopped

4 C potatoes, diced

1/2 t white pepper

16 oz cream cheese, softened

4 C milk

4 T butter

4 T flour

1 comment :

Anonymous said...: SOUP! MMmmm...I wish I had my kitchen back! I'm in a soupy mood too. You must be in the mood for potato soup especially, you posted 2 ways to do it. :) TTYL! Annie; January 25, 2010 at 7:51 AM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Monday, January 25, 2010

Cream Cheese/Potato soup

1 comment :

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