Potato Soup

Serves 5-8 as an appetizer.This makes a creamy, chunky potato soup.

• 1/2 large onion, diced
  
• 4 cloves garlic, chopped
• butter
• 4-5 russet potatoes, cubed (bite sized)
• 1 t salt
  
• black pepper
• crushed red pepper
• 4-5 c milk
• 4 oz cream cheese (half a block), cubed, room temp
  
• optional garnish: shredded cheese, chives, scallions, black pepper

1. Melt butter in stock pan.
2. Add onion and garlic. 5 min
3. Add potatoes and spices. 3 min
4. Add milk. Simmer 25-30 min or until potatoes are tender.
5. Partially blend mixture. Continue heating until thickened. Add cream cheese to further thicken.
6. Transfer to serving bowl and garnish.

Variations

• Use chicken stock instead of milk.
• Use cheddar or another type of cheese instead of cream cheese.
• Add Dijon mustard with the milk.