Cream Cheese Potato Soup

You guys, I am so excited to share this recipe with you! I know that it's the middle of summer and that soup is the last thing that most people want to eat, but most people are not me, and I love soup year-round. I love seasonal eating, I really do, but I just cannot resist a good bowl of soup at any time during the year, even if it's 90 degrees outside.

This is the best potato soup I have ever had, and that includes my grandma's recipe. It's so creamy and velvety and has such wonderful flavor. You could definitely top the soup with shredded cheese and bacon, but I made grilled cheese sandwiches with bacon and tomato to eat with it instead. Joe and I both loved it, but despite how strong our love was, Andrew's was stronger. He could not get enough of this soup, and I hope he enjoys the leftovers for lunch at daycare today!

Cream Cheese Potato Soup
Source: adapted from Recipezaar

2 tablespoons butter
1/2 cup onion, minced
2 garlic cloves, minced
1/2 teaspoon seasoning salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
4 cups chicken broth
4 cups potatoes, peeled and cubed
1 8-ounce package cream cheese, cut into chunks

1. Heat butter in a dutch oven over medium heat. Add onion and saute until onion becomes translucent. Add garlic and saute 1 minute. Season with seasoning salt and pepper.

2. Add broth, potatoes, and bay leaf and boil until potatoes are tender. Discard bay leaf and smash a few of the potatoes to release their starch for thickening.

3. Reduce to low heat and add cream cheese. Heat, stirring frequently, until cheese melts.