I was in search of a potato soup recipe similar to Rafferty’s famous potato soup to make for my husband’s B-day. After reading endless soup recipes, I finally took all my favorite parts from each recipe and came up with this one. It’s now requested at ALL family functions during the winter months! Hope you enjoy as much as we do.
We just adore the creaminess of this soup. The flavors meld perfectly, no one ingredient overwhelming another.
Cook time: 30 Min Prep time: 15 Min Serves: A LOT
To Make this Recipe You’Il need the following Ingredients:
6-7 large potatoes, peeled and cut into bite size pieces
1 medium onion, chopped
2 can(s) chicken broth, 14.5 oz
1 can(s) cream of chicken soup, 10 3/4 oz.
1 can(s) cream of celery soup,10 3/4 oz.
8 oz cream cheese, softened & cubed
1 tsp garlic powder
1/2 stick unsalted butter
salt & pepper, to taste
1/2 c milk (for thinning, but I never use it. I like thick soup!)
1 pkg real bacon bits or cooked crumbled bacon (use the amount you like…we love bacon around here!)
cheddar cheese, shredded
1. Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions. Cook until tender. (Once tender, I used a potato masher to mash a few to make the soup kinda thick. Don’t mash ALL the potatoes because you still want chunks of potato in the soup!)
2. Add cubes of cream cheese. Remove from heat until cheese is melted. Return to low/medium heat.
3. Add half the bacon, soups, butter, and spices. Cook for another 10 or so minutes.
4. Garnish with shredded cheddar cheese and bacon pieces. I also used a little green onion to garnish. ** I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices… just because we love the cheddar taste! **** Serve HOT & Enjoy! 🙂