Ingredients
- 3 to 3 1/2 pounds russet potatoes (6-7 med/large potatoes, peeled and cut into bite size pieces
- 1 medium yellow onion, chopped
- 4 garlic cloves (leave in whole cloves, or 1 teaspoon garlic powder)
- 2 can (29 ounces) chicken broth (each can weighing at 14.5 ounces each)
- 1 can (10 3/4 ounce) condensed cream of chicken soup (undiluted)
- 1 can (10 3/4 ounce) condensed cream of celery soup (undiluted)
- 1/4 cup butter
- 8 ounces cream cheese (softened & cubed)
- Half & half cream, or milk (for thinning and only if needed)
- 1 to 2 package (3 ounce) real bacon bits (Oscar Mayer Real Bacon Bits, Hickory Smoked, or just use 1 pound of bacon from a package, cooked and diced)
- Salt & pepper, to taste
- Garnish
- Cheddar cheese, shredded
- Bacon, chopped
- Green onions
How to Make
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Step 1: Cook potatoes with onion and whole garlic cloves in the chicken broth along with just enough water to cover potatoes & onions. Cook until tender.
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Step 2: Once tender, use a potato masher to mash a few potatoes along with the garlic to make the soup kinda thick, don't mash all the potatoes because you want some small chunks of potato in the soup.
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Step 3: Add cubes of cream cheese. Remove from heat allow to sit until cheese is melted. Return to low/medium heat, then mix in half the bacon (use any amount of bacon you want) both condensed soups, butter, then salt and pepper. Cook for another 10 or so minutes.
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Step 4: Ladle the soup into bowls, garnish with shredded cheddar cheese & bacon pieces & green onions, one or all, your choice!
We hope you enjoy this recipe!
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