I served sweet potato soup, as a started, for Christmas dinner. I didn't make it, bought it from our new Fresh Market and it was very good.

This is one I have been making for many years (as you can see by the date of the article). It is so simple and sooooo goooood. Cheese-Potato Soup The Mother Earth News editors November/December 1975 Working outside all day in windy, near-zero weather can leave a person chilled through and through. A deep bath, hot enough to relax cold-clenched muscles, will help cure an individual of this condition - but only a properly heroic prescription will fill that big, icy, gap where his or her stomach should be. The following midwestern farm recipe for Cheese-Potato Soup is one such formulation that does the latter job admirably. For two moderately congealed people (or one suffering from an absolutely frightening case of the Cold Robies), peel and boil two slightly-larger-than-medium potatoes. Drain the tubers when they're done and save the liquid in which they were cooked. Then mash the potatoes well, add the water they were boiled in (and more liquid if necessary), and salt and pepper to taste. Next, brown 2 to 2 1/2 tablespoons of flour in 2 1/2 tablespoons of butter (by stirring the flour and butter constantly, you can turn them a rich, golden color without burning them at all). Add the browned mixture to the potatoes and water and stir the whole savory solution as you boil it together for two or three minutes. Finally, cut a good-sized chunk of longhorn or mild cheddar cheese into enough small pieces to fill a big soup bowl one-third full. Cover the cheese with the thick, bubbling potato-butter-flour ambrosia, dice a quarter slice of onion on top of each serving and sprinkle a few drops of vinegar over all. Break out the spoons and crackers and eat it hot! This simple but robust one-dish meal is guaranteed to warm you from the inside out. This post was edited by walnutcreek on Wed, Jan 23, 13 at 12:38

Or just heat a quart of chicken broth and spoon in the leftover casserole a little at a time and stir... Then mix 1/4 cup flour with 1 cup milk and slowly stir into the simmering mixture. Cook no more than 3 or4 minutes....and puree with a stick blender if you wish...or eat it chunky.... Garnish with chopped green onion or crumbled bacon. Sounds good! Linda C

Cream cheese, huh? That's interesting. Thanks for posting it.