Potato Soup

I should name this "Garlic Mashed Potatoes - in Soup Form." But somehow that seems just a little long.

This soup is amazing, especially if you love creamy, filling soups piled with cheese. And, on a lighter note, this soup is actually good for you - well, better than most potato soups. So you don't have to fill guilty about going for seconds.

Ingredients:

2 Tablespoons butter

1 medium onion, finely chopped

3 garlic cloves, minced

5 - 6 cups diced red potatoes

2 tsp. salt

3 cups chicken broth

2 cups milk

4 oz. cream cheese - softened (I use Neufchatel - less fat)

grated cheese (optional - but HIGHLY recommended)

chopped green onions (optional)

bacon chunks (optional)

In a large pot, saute' the butter and the onion until the onion is tender.

Add the garlic cloves, salt and the diced potatoes. Continue to cook about 10 minutes.

Add the chicken broth and 1 1/2 cups of the milk. Bring to a boil and simmer until potatoes are tender, about 12 minutes.

While potatoes are cooking, put the remaining 1/2 cup milk and softened cream cheese in a medium bowl. Blend with a hand mixture until you have a smooth consistency. Then add the cream cheese mixture to the soup.

*If you can't get a smooth texture, just pour the cream cheese mixture into a sieve over the soup and push it through will a spoon. This will keep your soup from having lumps.*

Once the potatoes are tender, smash a few of the potatoes with a potato masher to help thicken the soup. Serve with grated cheddar cheese, diced green onion, and chunks of bacon.

Recipe Card (4x6):