Today’s recipe is a ‘recipe revival’ of sorts, a family favorite that came from the archives. I feel like we’ve been making this easy Potato Soup forever and it definitely deserves a turn in the spotlight today.
Last Saturday night was one of my favorite nights of the year – our annual fall Harvest Party. We invite a crowd of family and friends over for pumpkin carving, wagon rides and, of course, plenty of delicious food. The last two years I’ve shared our menu and game plan for the party (2011 and 2012) and decided I would share again this year. My kids were just as excited as I was – it’s so fun to create family traditions that they look forward to year after year.
We ate first and then the kids hopped on the mower wagon for rides around the empty lot across the street. They loved it and couldn’t get enough even though it was fairly chilly outside. Then we gathered in the garage and started carving our pumpkins. It’s so fun to line them all up at the end of the night and take a picture of them glowing in the dark night.
There’s also no fun like glow bracelets on a dark night and my husband also grabbed stick-on mustaches from the Dollar Tree. They thought the mustaches were hilarious and couldn’t stop laughing at each other wearing them – nothing like cheap dollar store thrills 
Our Menu included:
Pumpkin Chili, Potato Soup, Turkey Pot Pie
Garlic Feta Dip
Relish Tray/Crackers/Bread, Cornbread/Fritos
Various Desserts: Candy Bar Apple Dip, Apple Dumplings, Double Chocolate Pumpkin Cupcakes, Baked Apples, Chocolate Pudding Dessert
A few notes about making this fabulous pot of soup – it starts with peeled and diced potatoes, 1 cup of broth for every cup of potatoes. If you have an extra cup or two of potatoes, adjust the amount of broth accordingly and then adjust the seasonings to taste. I tripled the amount of everything except the cream cheese to make a huge pot for the party. I only used two blocks of cream cheese and it was perfect.
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Perfect Potato Soup
The easy recipe for potato soup is creamy and comforting.
Ingredients
4 cups POTATOES, peeled and diced
4 cups CHICKEN BROTH*
1 teaspoon ONION POWDER
1/2 teaspoon SEASONING SALT
1/4 teaspoon WHITE PEPPER
1/4 teaspoon CAYENNE PEPPER*
8 oz. block CREAM CHEESE
Instructions
Place potatoes, chicken broth and spices in a large pot.
Bring to a boil and simmer until potatoes are tender, about 15-20 minutes. Slightly mash a few of the potatoes to thicken the soup.
Add the cream cheese to the soup and give it a few minutes to start melting. Stir to combine. If you'd like a smoother soup, use an immersion blender to puree to your desired consistency.
Serve with bacon, green onion and shredded cheese.
Notes
*I usually use water and chicken soup base (like Better Than Bullion) instead of chicken broth.
*Use less cayenne pepper or none at all if you don't like anything spicy.
*I made a triple batch of this for the party and only used 2 blocks of cream cheese.
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