Monday, March 9, 2015

Cream Cheese Vegetable Soup

If you're looking for a little comfort food love on a cold winter night, check out this soup.  It's so rich and creamy and absolutely delicious!  You can mix up the veggies and throw in some meat if you want.  It's very versatile like that.  Grab a thick slice of homemade bread and you've got a perfect meal!

2 tablespoons butter
2 cloves minced garlic
1 cup frozen corn
2 carrots, peeled and sliced
3 cups chicken broth
4 red potatoes, diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
1 tsp paprika
Salt and Pepper, to taste

In a large pot, melt the butter and add the onion, garlic and carrots. Saute, stirring often for 3-4 minutes until the veggies are slightly tender and the onions are translucent. Add the chicken broth, frozen corn and potatoes. Bring the soup to a simmer, partially cover and cook until the potatoes are tender, about 10 minutes. In a separate bowl, whisk the flour and milk together until smooth, then whisk the mixture into the soup until well blended. Continue cooking and stirring over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Soften the cream cheese in the microwave until it is soft and easy to stir, then add to the soup by tablespoonfuls and whisk until the cream cheese melts and it’s smooth. Season with paprika, salt and pepper.

Source:  Whisked Away


Jamie Young said...

I never would have thought to put cream cheese in my soup, but the rich creamy flavor is amazing!

Janessa said...

It's pure genius! Thanks for sharing it! :)

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