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GET IT READY
- stock pot
- whisk
GATHER IT
- 1 tbsp sugar
- 4 large eggs
- caramel sauce (optional)
- 1/4 cup sour cream
- heavy cream (optional)
- 3 packs (8 oz each) organic cream cheese, room temp
- 1 1/2 cups packed light brown sugar
- 6 tbsp unsalted butter, melted
- 1/2 tbsp cinnamon powder
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- toasted pecans (optional)
- 1 1/2 cups graham cracker crumbs
- 1 tsp rum vanilla (optional)
- 15 oz canned pumpkin pie mix
- 1/4 tsp salt
- 1 tbsp sugar (optional)
MAKE IT
Mixture:
- Melt the butter over medium heat.
- Add the chopped onion and minced garlic, then sauté until translucent.
- Pour in the broth and add potatoes, carrots, dried thyme, dried parsley, salt, and pepper to the pot.
- Wait until your mixture boils, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for about 15-20 mins or until the potatoes and carrots are tender.
- Blend until smooth and creamy.
Soup:
- Blend the soup until it reaches a smooth and creamy consistency.
- Return the blended soup to the pot and put it on low heat.
- Add the softened organic cream cheese to the soup.
- Whisk the organic cream cheese with the soup until it’s fully melted and mixed.
- Pour in the milk and stir until the soup is heated through and has reached your desired consistency.
Serving:
- Taste and adjust the seasoning with more salt and pepper if needed.
- Top your Cream Cheese Soup with chives or green onions, then serve.
