- 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.