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The Best Potato Soup EVER
Submitted by: cheryl461
A tasty potato soup that is thick with flavor from stewed potatoes and onions. Topped with cheese, bacon, and chives; this soup is the perfect lunch.
Ingredients
- 6 to 8 large baking potatoes, peeled and cubed
- 1 medium sweet onion, as in Vidalia or Texas Sweets, chopped
- 2 carrots, chopped coarsely
- 3 celery ribs, chopped
- 1 tsp chopped garlic (in the jar from produce section of grocery store)
- olive oil
- chicken broth or water
- salt and pepper
- Mortons Nature's seasoning
- 2 8 oz cream cheese, softened
- grated cheddar cheese,
- bacon bits
- green onion tops or chives, chopped
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Method
In a large stock pot, cover bottom of pan with olive oil and saute onion, garlic, carrots and celery for about 3 to 5 minutes or until celery is beginning to become tender. Add cubed potatoes and toss to coat. Cover entire veggie mix with chicken broth or water or a mixture of both. Add salt and pepper to taste or Nature's Seasoning to taste. Reduce heat and simmer until potatoes are fork tender. Remove from heat and strain veggies from broth. Return liquid to pot and using a whisk or hand mixer, whisk cream cheese into broth until smooth. Divide veggies in half and return half of the veggies to the broth and mix until smooth. The soup should be a thick chowder like consistency now, very creamy. Return the remaining half of veggies to pot and reheat to serve. Serve topped with grated cheddar cheese, bacon bits and green onion tops or chives, if desired.
Notes: This is my favorite fall and winter soup. This sounds like it is time consuming but it isn't. It keeps well in a crock pot for serving over a period of time. I have used the 1/3 less fat cream cheese and reduced sodium, fat free chicken broth to take it to a healthier level. You can also leave out the carrots for a more "white" appearance. Enjoy!
Number of Servings: 6-8
Submitted by: cheryl461 ( See all of cheryl461 Recipes )
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