6-7 cups potatoes, peeled and cubed
1/4 cup onion, minced
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 Tbsp dried or fresh chopped parsley
1 8oz pkg 1/3 less fat cream cheese, cut into chunks
1 cup frozen corn
Bacon; cooked & crumbled (if desired)
In a medium sized soup pot bring potatoes, onions & seasonings to a boil. Reduce heat and continue to cook until potatoes are fork tender. Remove about 1/2 cup of the potatoes & mash to release the starch and act as a thickening agent. Reduce heat to low and add cream cheese, stirring until melted. Add corn & heat through. Serve with crumbled bacon on top.
I got this AMAZING soup recipe from Marci and LOVED it!!!!! I have another potato cheese soup that I love (hi Lindz!!), and this one is a dead heat for the favorite. The plus side of this one is that it takes less time and is a lot less fattening. With the light cream cheese it is a very light soup. If you are serving a crowd (more than 4 people) double the recipe...you will want leftovers! Marci suggested some great add ins: cheddar cheese, scallions, corn, carrots, bacon or Italian sausage. I added the corn and just crumbled one slice of bacon on the top. This will be a new favorite during the cold months. I seriously was in heaven with this one!
(1 cup soup with 1 piece of bacon 5 pts)