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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Souped up soup! Ingredients:
4 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces (about 8) |
3 1/2 cups chicken broth |
6 slices bacon |
1 onion, chopped |
12 mushrooms, coarse chopped |
2 cups milk |
8 ounces cream cheese, cut into bits and softened (chilled cream cheese will be grainy) |
salt and pepper |
sliced green onion top (to garnish) |
Directions:
1. In large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender.
2. Remove potatoes from heat and mash with potato masher.
3. In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside. To bacon fat, add onion and mushrooms; saute until tender.
4. Add the bacon/onion mixture to potatoes. Stir in milk, cream cheese, salt and pepper until cream cheese is melted. DO NOT BOIL.
5. Garnish with green onions.
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