2 carrots, chopped
1/2 celery stalk, chopped
2 T - olive oil
3 cans - chicken broth
1/2 tsp - salt
1/4 tsp - pepper
2 - 8 oz blocks of cream cheese (I used no fat this time - but will definitely go with regular next time)
shredded cheese
bacon bits
Begin by covering the bottom of stock pot with oil. Add carrots & celery, saute 3-5 minutes. Add in potatoes and coat with broth. Add in salt & pepper. Simmer 20-30 minutes (or until potatoes are softened).
Remove from heat & strain liquid into a bowl. Blend cream cheese into liquid until smooth. Pour half of potato/veggie mix into liquid and blend. Add in rest of potatoes/veggies and continue to blend until fully incorporated. Return to stove, heat & serve.
**Serve topped with shredded cheese & bacon bits.
A special thanks to Jme for sharing this awesome recipe with me!!
YUM!!!!!!!!!
3 comments:
My suggestion: use high-fat cream cheese for the "BEST Baked Potato Soup EVER"...
Boo for no-fat cream cheese..."no soup for you"
i think this is jnet's recipe too. :) we just had it last night at flock - so good!! but it's a very close second to my mom's cheesy potato soup (it's has cheese and bacon so it's hard to beat). i love having soup when it gets cold out!
Sounds so yummy!!! Now if we could just get the temp in California below 50 degrees so we can really enjoy it . . . . :-)
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