Recipe Wednesday! Special Potato Soup

This is one of our favorite meals to cook in our home.  It is so yummy and delicious that you will want to make it often, plus it is a crowd pleaser. 

Enameled Cast Iron Pot from Eric and Krystal

Using a good heavy pot, like my 5 1/2 quart enameled cast iron pot I got for Christmas, melt 1 full stick or 2 half sticks of real butter.  Add 3 medium onions chopped, I chop mine in my Ninja.  Saute onions and butter over medium heat taking care not to burn the onions for about 5 minutes.  Next add 2 Tablespoons of chopped garlic.  You can use fresh or refrigerated chopped garlic.  Continue to saute on low heat while you chop the potatoes.  You don't want the garlic to burn since it will be bitter.

These potatoes were huge!

Start with 5lbs of Russet Potatoes, a good peeler and a good knife.  Peel, wash and dry the potatoes with a paper towel or clean dish towel.  On a good cutting surface cube the potatoes into roughly 2 inch cubes and add to pot.  Cover with water.  Now add 1 tablespoon of Greek Seasoning, I love Cavendars but have been searching Pinterest for a healthier alternative I can make myself without MSG.   Add a 1/4 teaspoon of a good cajun seasoning like Slap Ya Mama!  Now add salt and pepper in the amount of 1 teaspoon each.  Bring to a boil and lower heat to medium low. 

I forgot to add the pepper to the photo

Lastly add an 8 ounce block of cream cheese cut into 1 inch squares.  Cook over medium low heat until the potatoes start to get tender, stirring occasionally to melt the creme cheese and knock the edges of the potatoes as they cook.  This is what will thicken your soup and the more you stir the thicker your soup will get and the smaller the potatoes will be.

So creamy and delicious

Now someone has to be the taste tester to check the seasoning of the soup.  That is always me.  At this time I would add another tablespoon of greek seasoning but I really really like greek seasoning the salt and pepper each bowl to taste.

If you like you can garnish each bowl of soup with bacon, green onions and cheese.  To me this is overkill since the soup is perfect just like it is.  Although my husband will tell you he adds a slice of american cheese to his bowl. 


What is special about Cindi and David's Special Potato Soup??  We make it together.  We are both in the kitchen, David's peeling and I am chopping.  We talk and fuss and cook together, with love.

Special Potato Soup Recipe

5lbs Russet Potatoes peeled and cubed
3 medium onions chopped
1 stick of real butter
2 tablespoons of chopped garlic
1 tablespoon of Greek Seasoning (or more)
1/4 teaspoon of Cajun Seasoning
Salt and Pepper to taste
1 16oz block of creme cheese

In a 5 qt Dutch Oven saute onions and garlic in butter.  Add cubed potatoes and cover with water.  Add seasonings and bring to a boil.  Lower heat, add cubed creme cheese and stir occasionally until potatoes start to get tender and creme cheese is melted into soup.  Stirring to knock the edges of potatoes and thicken soup.  Salt and pepper to taste and garnish if desired.