Creamy Potato Soup

As I mentioned in an earlier post- our neighbors brought over a big bag of fresh red potatoes from their garden. I wanted to try and use them up before they went bad, hence another potato recipe!! In true Idaho fashion, it was warm, summer weather a week ago- and now the past few days- the temperature has dropped dramatically. Fall is upon us, and now so are the cold weather recipes. To me- there is nothing better than a steaming hot bowl of soup on a chilly night. Last night was one of those nights! So I invited my mom and sister over, and we enjoyed this flavorful creamy potato soup. The original recipe does not call for Colby Jack cheese, but I had some on hand, and I wanted to cut through the richness of the cream cheese by adding something sharp.
I served it with garlic texas toast.

Creamy potato soup:
* 4 cups chicken broth
* 4 cups peeled and cubed potatoes
* 1/4 cup minced onion
* 1/2 teaspoon seasoning salt
* 1/4 teaspoon white pepper
* 1/4 teaspoon ground red pepper
* 1 (8 ounce) package cream cheese, cut into chunks
* 1/2 cup Colby Jack shredded cheese (optional)

Combine broth, potatoes, onion, and spices.Boil on medium heat until potatoes are tender (about 30 minutes).Smash a few of the potatoes to release their starch for thickening.Reduce to low heat.Add cream cheese, and colby jack (if you decide to use it).Let simmer, stirring frequently, until cheese melts.


***As a side note- don't be afraid to experiment, or go away from the recipe! When I started making this last night, I realized half way into it that I didn't have enough chicken broth. So I ended up using 2 and 3/4 cup chicken broth, and 1 and 1/4 cup beef broth- and it still turned out really good.