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!!!!!!!!!
