I was in search of a potato soup recipe similar to Rafferty's famous potato soup to make for my husband's birthday. After reading endless soup recipes, I finally took all my favorite parts from each recipe and came up with this one. It's now requested at ALL family functions during the winter months! Hope you enjoy as much as we do!!!
Blue Ribbon Recipe
We just adore the creaminess of this potato soup. Filled with potato flavor, creamy and so good. The cream cheese gives the soup a unique flavor and adds to the creaminess. This is warm and hearty. It can stand on its own, but is perfect with a sandwich or salad, too. Any level cook can make this delicious meal.
large potatoes, peeled and cut into bite-size pieces (a little less than 5 lbs)
medium onion, chopped
chicken broth (14.5 oz each)
cream of chicken soup (10.75 oz)
cream of celery soup (10.75 oz)
cream cheese, softened & cubed
salt & pepper, to taste
milk, optional (for thinning, but I never use it. I like thick soup!)
real bacon bits or 6 cooked crumbled bacon (use the amount you like...we love bacon around here!)
cheddar cheese, shredded
How To Make
Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions.
Cook until tender. Once tender, I used a potato masher to mash a few to make the soup kinda thick. (Don't mash ALL the potatoes because you still want chunks of potato in the soup!)
Add cubes of cream cheese. Remove from heat until cheese is melted. Return to low/medium heat.
Add half the bacon, soups, butter, and spices.
Cook for another 10 or so minutes. This is when you can add the optional milk if you want a thinner soup.
Garnish with shredded cheddar cheese and bacon pieces. I also used a little green onion to garnish.
***I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices... just because we love the cheddar taste! ****
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