Another thing I like about this soup is that I didn't peel the potatoes. And, no, they weren't red potatoes. All they needed was a good scrubbing, and they were good to go in the pot! Did you know that most of the nutrients in a potato are found between the skin and the actual potato? The very part we normally discard! So, not only are you getting a yummy bowl of soup with this recipe, you're also benefiting from the natural nutrients of a potato.
Serve this with a warm, buttered slice of homemade bread and your tummy will be happy.
Creamy Potato Soup
3 tablespoons margarine, or butter
1/2 cup diced onion
3 tablespoons flour
6 cups chicken broth
2.5 lbs. white potatoes, scrubbed and chopped {use less if you want more cream than chunk to your soup}
4 oz. cream cheese, cut into cubes
salt and pepper to taste
1 teaspoon dried marjoram
shredded cheddar cheese, optional
cooked diced bacon, optional
In a large pot, melt butter. Add diced onions and cook over medium-high heat until onion is tender, about 5 minutes. Stir in flour until smooth. Add chicken broth and stir for about 10 minutes. The soup won't thicken a ton, but it will thicken slightly. Carefully dump in the potatoes and cook until potatoes are fork tender, about 20 minutes, on medium-low heat. Add marjoram, and salt and pepper to taste. Stir in the cream cheese and continue stirring until heated through. Garnish bowls of soup with shredded cheese and bacon. {Chives would also be delicious}
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