Thursday, December 8, 2011

Cream Cheese Veggie Soup

I have seen this soup on many other cooking blogs and have had it bookmarked to make for awhile and finally did. Now that it is getting cold here. It snowed yesterday(didn't stick)but none the less it cooled it off. There is nothing better than a warm comforting soup on a cold day. This soup was awesome and so easy to make. It came together quickly. Go make this soup you will be thankful you did.

Cream Cheese Veggie Soup
2 T. butter
1 onion, chopped
2-3 stalks, celery chopped
3 carrots, chopped
2 T. minced garlic
1-2 lbs. small red potatoes(I left the skins on. if using other potatoes peel and chop)
4 cups or 32 oz box of chicken stock
1 cup milk(any kind skim 1% 2% or whole milk)
4 T. flour
1 (8 oz) pkg. regular or light cream cheese(i used light)needs to be really soft I just microwave mine for about 20-30 seconds
1 lb. chicken, cooked and shredded or 1 lb smoked sausage( like hillshire farms cut and fried till brown one each side)I used smoked sausage was yummy!!!or can leave meat out and make it vegetarian if you want.
Salt and pepper to taste
1 T. parsley
1 cup frozen corn

In a large pot melt the butter, add the onions, celery, carrots, and garlic and saute until for about 5 minutes till the veggies start to get tender. Add the chicken broth and bring to a boil. Add the potatoes, bring back to a boil, reduce the heat and simmer until the veggies are tender. In a separate bowl, whisk the milk and flour until smooth. While stirring the soup, pour the milk/flour mixture into the soup and cook until soup begins to thicken. Add the salt, pepper,and parsley. Add the very soft cream cheese into pot in little clumps and cook stirring until melted into the soup. Add the chicken or smoked sausage and frozen corn and heat through. Serve warm with rolls or crusty bread.

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