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Dana Gaskin’s Creamy Potato Soup

  • Serves 6.


  • 6-8 large potatoes, cut into cubes
  • 8 oz cream cheese
  • 2 C skim milk
  • 2 C water or chicken broth
  • 1 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 onion, chopped finely


Put potatoes in a deep, heavy pan and cover with water. Bring to a boil and cook 20 minutes. Add other ingredients and simmer 30 minutes, or put in a slow cooker for several hours on low heat. Serve with cornbread or crackers.

Editor’s note: It is also great with 2 cups grated, extra-sharp cheddar stirred in at the end. Remove from heat, add grated cheese, and stir to melt completely. Serves 6.

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