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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This creamy, rich potato soup usually elicits many compliments at our church's annual Chili Cook-off! It's a good alternative for those not fond of chili. Very rich, so it's for special occasions! Ingredients:
8 yukon gold potatoes |
6 cups water |
salt |
pepper |
1 cup half-and-half |
8 ounces cream cheese |
1 cup shredded cheddar cheese |
1/2 cup bacon (crumbled) (optional) |
Directions:
1. Boil peeled, cubed potatoes in water until soft.
2. Add salt and pepper.
3. Turn heat down to medium.
4. Cut up cream cheese into small pieces and add to potatoes.
5. Add half and half.
6. Continue cooking on med.-lo to medium heat until cream cheese is melted and blended.
7. Before serving add shredded cheese and bacon crumbles.
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