It was super cold the first week of February in Northeast Wisconsin, and all I wanted was a good bowl of soup. I had plenty of individual servings in my freezer, but I had potato soup on my mind. This recipe utilizes one of the hacks I learned from a pinterest recipe ages ago on the stovetop instead of the crock pot: save money and skip the cartons of whole milk and heavy cream by buying a block of cream cheese instead!
The mirepoix that went through the food processor brings additional flavor and fiber to the soup without adding too much cost. Feel free to substitute water for chicken stock. Buying all of the ingredients aside from pantry staples such as olive oil, you can make this soup for less than 10 dollars and have veggies for more uses afterward!
I used bouillon cubes to create my stock, but homemade stock will always be better.