Ingredients
6-7 large potatoes, peeled and cut into bite size pieces
1 medium onion, chopped
2 cans chicken broth (14.5 oz)
6-7 large potatoes, peeled and cut into bite size pieces
1 medium onion, chopped
2 cans chicken broth (14.5 oz)
1 can cream of chicken soup (10.75 oz.)
1 can cream of celery soup (10.75 oz.)
8 oz cream cheese, softened & cubed
1 teaspoon garlic powder
1/2 stick unsalted butter
salt & pepper, to taste
1/2 cup milk (for thinning if desired)
1 can cream of celery soup (10.75 oz.)
8 oz cream cheese, softened & cubed
1 teaspoon garlic powder
1/2 stick unsalted butter
salt & pepper, to taste
1/2 cup milk (for thinning if desired)
Toppings
1 package real bacon bits or cooked crumbled bacon
cheddar cheese, shredded
green onions
Directions
Cook potatoes & onion in chicken broth add enough water to cover potatoes & onions. Cook until tender. (Once tender, use a potato masher to lightly mash a few potatoes to thicken the soup, keep most of them in chunks)
Add cubes of Cream Cheese. Remove from heat until cheese is melted. You can also add a handful of cheddar cheese at this stage if you like a cheesier soup. Return to low/medium heat.
Add half the bacon, soups, butter, & spices. Cook for another 10 or so minutes.
Garnish with shredded cheddar cheese, bacon pieces and green onion.
1 package real bacon bits or cooked crumbled bacon
cheddar cheese, shredded
green onions
Directions
Cook potatoes & onion in chicken broth add enough water to cover potatoes & onions. Cook until tender. (Once tender, use a potato masher to lightly mash a few potatoes to thicken the soup, keep most of them in chunks)
Add cubes of Cream Cheese. Remove from heat until cheese is melted. You can also add a handful of cheddar cheese at this stage if you like a cheesier soup. Return to low/medium heat.
Add half the bacon, soups, butter, & spices. Cook for another 10 or so minutes.
Garnish with shredded cheddar cheese, bacon pieces and green onion.
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