Potato Cream Cheese Soup

This is a big hit with the kids and SOOO easy to make.

Potato Cream Cheese Soup
5 large potatoes
5 C chicken broth
1/2 onion, chopped
1 box cream cheese (1/3 fat)
Optional mix-ins: broccoli, corn, cheddar cheese, croutons

1. Peel and cube potatoes. Boil chicken broth, onions and potatoes
2. When potatoes are soft (smash easily against the side of the pot), add cream cheese.
3. Serve when cream cheese is melted.
4. When you add the cream cheese you may want to add: broccoli, corn and/or cheddar cheese.
5. You may want to serve this in bread bowls or put croutons on top.

Bread Bowl recipe:
2 Tbsp yeast
2 tsp salt
2 C warm water
5 C flour
1 Tbsp sugar
cornmeal

1. Dissolve yeast in water with sugar.
2. Add salt and 3 C flour. Gradually add remaining flour to make a stiff dough.
3. Knead on lightly floured surface till dough is smooth and elastic. Place in a greased bowl, cover, and let rise till double.
4. Punch down and divide into 8 pieces. Form each piece into a ball and place on baking sheet sprinkled with cornmeal. Cover and let rise until double in bulk.
5. Bake at 375 degrees for 25 minutes. Cool.
6. Cut off tops, scoop out bread to make a bowl, and serve with hot soup. Eat the bowl when you finish the soup.

Makes 8.