Philadelphia Cream Cheese Soup Recipes

Steps:

• Toppings:
• Chopped cooked Oscar Mayer Bacon
• Chives
• Shredded sharp cheddar cheese
• Step One:
• Combine potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
• Step Two:
• Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
• Step Three:
• Serve and add toppings.

Steps:

• COOK and stir onions in butter in medium saucepan on medium-high heat until onions are crisp-tender. Blend in flour.
• ADD milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently.
• STIR in remaining ingredients; cook until heated through, stirring occasionally.
• Substitute: Substitute frozen chopped spinach; frozen cauliflower florets, chopped; or frozen asparagus spears, chopped; for the broccoli.
• Use Your Microwave: Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are crisp-tender. Stir in milk. Microwave 3 to 4 minute or until heated through, stirring every 2 minute Stir in cream cheese. Microwave 4 to 6 minute or until cream cheese is melted, stirring every 2 minute Stir in remaining ingredients. Microwave 30 sec. or until heated through.

Steps:

• Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
• Lower heat medium.
• Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
• Add in shredded cheese; stir frequently until heated through and cheese is melted.
• Remove from heat. Puree in batches in blender or food processor. Serve.

Steps:

• Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
• Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.