Comforting Cream Cheese Potato Soup With Bacon or Ham |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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What a wonderful creamy and comforting potato soup! Garnish with additional snipped parsley and crumbled bacon or diced ham, as desired. Add a side salad and crusty baguette for a tasty lunch or light dinner. Perfect for a chilly autumn or winter's day... Ingredients:
6 cups organic chicken broth |
6 cups peeled and cubed potatoes (russets) |
1/3 cup white onion, finely chopped |
salt (optional, to taste) |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon paprika |
1 tablespoon snipped fresh parsley |
1 cup crumbled cooked bacon or 1 cup diced ham |
12 ounces reduced-fat cream cheese, cut into chunks |
Directions:
1. In a stockpot or Dutch oven, bring the broth to a boil over high heat.
2. Add diced potatoes and onions and return to a boil.
3. Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
4. Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
5. Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
6. Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
7. Serve soup hot with a side salad and a crusty baguette.
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