Potato soup is an easy go-to recipe for cold winter nights, or a lazy Sunday lounging in your PJs. It is also convenient when I have forgotten to thaw out some meat for dinner, because I usually have the ingredients on hand in the kitchen. This recipe calls for bacon, but recently I have been making it without bacon and the results are just as delicious. I substitute a 1/2 stick of butter for the bacon and then the soup can be suitable for vegetarians as well. Also, if you want to "fancy it up", feel free to add whatever toppings you like, such as cheese, green onion, crispy bacon, etc. I like it "Plain Jane". I can't believe I just said that I like anything "Plain Jane", y'all know I'm all about "fancy-ing things up". But the flavors in this simple dish are rich and delicious on their own. Enjoy!!
Chunky Potato Soup
Makes 6 (1-cup) Servings
6 slices of bacon, chopped
1 medium onion, diced
1 (13&3/4 oz) can chicken broth
1 (8 oz) block cream cheese, cubed
1 cup milk
4 cups peeled potatoes, cubed
Cook bacon in 5-quart pot on medium heat until crisp, stirring frequently. Drain bacon, reserving 2 T drippings in pot. Set bacon aside. Add onion to drippings in pot; cook and stir for approximately 5 minutes or until tender. Stir in broth, milk and cream cheese; stir on LOW heat until cream cheese is melted. Add potatoes, cook on medium low heat 20 to 25 minutes or until potatoes are tender, stirring occasionally.