Creamy and hearty...wonderful for a cold winter's day. This incorporates my grandmother's recipe (with grilled bread) and two other recipes to create this delicious version. My husband just loves it! This recipe makes a large pot of soup.

Ingredients

10 serv.

potatoes↗8
peeled & sliced
carrots↗3 -4
sliced
onion↗1
chopped fine
fresh garlic↗2 teaspoons
minced
olive oil↗1 teaspoon
bouillon cubes↗6
parsley↗1 tablespoon
basil↗1 tablespoon
salt↗1⁄8 teaspoon
pepper↗1⁄8 teaspoon
paprika↗1⁄8 teaspoon
optional
cumin↗1⁄8 teaspoon
optional
water↗
cream of mushroom soup10 1⁄2 ounces
1 can
cream cheese↗4 ounces
cubed
cups milk↗2
cup cheddar cheese (shredded)↗1
g bread (3 slices wheat bread, grilled)75
tablespoon margarine↗1

Step-by-step instructions

1
In large soup pot, saute onions and garlic in olive oil.
2
Add potatoes, carrots and seasonings.
3
Add water till potatoes are just covered.
4
Bring to a boil, cover and simmer on medium until potatoes and carrots are soft (approx. 20 min). Stir.
5
Add soup, cream cheese, milk, and cheese and stir till melted/blended.
6
In a skillet, grill both sides of bread in margarine. Cool, then cut bread into 1" pieces and add them to the soup. Stir and serve.
7
For garnish, you could top with crisp bacon crumbles, chives, and/or sour cream.
8
Note: I do not recommend freezing.

Source: food.com

Original recipe ↗

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