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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A satisfying comfort food that can be jazzed-up with the same toppings you would put on a baked potato (cheese, green onions, bacon). This is a great soup for a pot-luck, because it is universally enjoyed by kids and adults. NOTE: The original version called for Half 'N Half, but I've found that milk works just fine. Ingredients:
2 tablespoons butter |
1 cup onion, diced |
1/2 cup celery, diced |
6 cups potatoes, peeled, diced (about 2 1/2 lbs.) |
32 ounces chicken broth |
8 ounces light cream cheese |
1/2 lb bacon, cooked, chopped |
16 ounces milk |
2 tablespoons parsley, fresh, chopped |
salt and pepper |
Directions:
1. Prepare vegetables; dice onion and celery. Peel and dice potatoes into small pieces.
2. Saute onion and celery in butter about 8 minutes over low heat until softened.
3. Add potatoes and chicken broth. Simmer 15-20 minutes until potatoes are tender.
4. Add cream cheese to soup (Hint: pour some of the hot soup into a mixing bowl with cream cheese; whisk to blend, and then pour this back into the soup pot).
5. Add chopped bacon and milk (if you like a richer soup, use Half-n-Half instead of milk).
6. Option - add a pkg. of frozen broccoli, cooked, drained and chopped, or a package of frozen corn.
7. Season with salt and pepper.
8. Serve with additional toppings (cheese, chopped green onions, bacon).
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