Copycat Wildflower Potato Cream Cheese Soup
Try this Copycat Wildflower Potato Cream Cheese Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 5
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 4 ounces cream cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups chicken broth
- salt & pepper
- 1/2 cup chopped onions
- 1/4 cup celery finely diced
- 3 cups shredded potatoes (i used a package of simply pota
- 2 tablespoons cooked and crumbled bacon or diced ham (i used rea
- dried chives for garnish optional
- Carbohydrate 6.48466546958924 g
- Cholesterol 595.87633033892 mg
- Fat 125.291593871276 g
- Fiber 0.195500005483627 g
- Protein 138.922788876313 g
- Saturated Fat 40.305490999501 g
- Serving Size 1 1 Serving (797g)
- Sodium 744.496075340797 mg
- Sugar 6.28916546410561 g
- Trans Fat 10.9621116400851 g
- Calories 1743 calories
In a small saucepan melt the butter and sauté onions and celery until tender. Add the flour and stir, cooking over medium heat for 1 minute. Set aside.In a large pan, combine the broth and potatoes. Bring to a boil and then reduce the heat to medium-low. Cook until potatoes are tender, but not mushy. Stir occasionally so they don't stick to the pan.When the potatoes are tender, turn the heat to low and stir in the onion mixture, sour cream and cream cheese. Stir till creamy.Add the bacon and salt and pepper to taste.
