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Serves: 4
Ingredients:
32 oz of chicken stock
1/4 cup butter
5 russet or red potatoes
4oz cream cheese
Seasonings of your choice, I suggest garlic salt, parmesan garlic, pepper or chicken and herb.
1 stick of celery
1 shredded carrot
12 oz of bacon
1 bunch green onion
6 cloves of garlic
Biscuits
Any complete biscuit mix.
Instructions:
Creamy Potato Soup:
In a large pot add your chicken broth, butter, and cubed potatoes. Bring to a boil. Cook until potatoes are tender.
While potatoes are cooking, add the bacon to a skillet on medium heat. Cook and finish as desired. I suggest a crunchy finish to add texture and make it easier for chopping.
Shred carrot and garlic in your salad shooter.
Chop celery in small pieces.
Add carrot, garlic, and celery to your soup.
When your potatoes are almost the soft texture you prefer, add your cream cheese to the soup. stir consistently until melted together.
Remove soup from heat.
Chop finished bacon into small sprinkle-sized pieces.
Biscuits:
Follow manufacturer directions for the appropriate amount of people.
Serve:
Scoop a generous helping of hot soup into a bowl. Top with a sprinkle of chopped green onion and bacon. Serve with a biscuit. Enjoy!
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