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Wildflower Potato Cream Cheese Soup Recipe

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Potato Cream Cheese Soup (Wildflower Bread Co. Copycat) Baked in AZ
Potato Cream Cheese Soup (Wildflower Bread Co. Copycat) Baked in AZ from bakedinaz.com

Description

This wildflower potato cream cheese soup recipe is a creamy and delicious soup that is perfect for a cold winter day. The soup is made with potatoes, cream cheese, wildflowers, and other ingredients that are easy to find. The soup is perfect for lunch, dinner, or as a starter for a dinner party.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 40 minutes.

Ingredients

For this recipe, you will need:
  • 4 cups vegetable broth
  • 2 cups diced potatoes
  • 1 cup chopped wildflowers
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup cream cheese
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme

Equipment

For this recipe, you will need:
  • A large pot
  • A wooden spoon
  • A blender

Method

  1. In a large pot, melt the butter over medium heat.
  2. Add the onions, celery, and carrots and cook until they are soft, about 5 minutes.
  3. Add the flour and stir until it is well combined with the butter and vegetables.
  4. Slowly add the vegetable broth, stirring constantly to prevent lumps from forming.
  5. Add the potatoes, wildflowers, salt, pepper, and thyme. Bring the mixture to a boil and then reduce the heat to low and simmer for about 30 minutes, or until the potatoes are tender.
  6. Add the cream cheese and stir until it is fully melted and combined with the soup.
  7. Remove the pot from the heat and let it cool slightly.
  8. Puree the soup in a blender until it is smooth and creamy.
  9. Return the soup to the pot and reheat it over low heat until it is hot.
  10. Serve the soup hot, garnished with additional wildflowers if desired.

Notes

This soup can be made ahead of time and reheated. It will keep well in the refrigerator for up to 3 days.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 250
  • Protein: 5g
  • Carbohydrates: 20g
  • Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 800mg
  • Potassium: 320mg
  • Fiber: 2g
  • Sugar: 2g

Recipe Tips

  • If you don't have wildflowers, you can substitute any other edible flower, such as violets or pansies.
  • If you want a thicker soup, you can add more cream cheese or reduce the amount of vegetable broth.
  • If you want a thinner soup, you can add more vegetable broth or reduce the amount of potatoes.
  • This soup is delicious served with crusty bread or crackers.

Enjoy this delicious wildflower potato cream cheese soup recipe!


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