Ingrediets:
- 8 oz. cream cheese, softened and cubed
- 4 small-medium potatoes, peeled and chopped
- 6 slices of thick cut bacon, chopped into 1/2″ pieces
- 1 onion, chopped
- 1 small carrot
- 6 cloves of garlic, chopped
- chicken stock
- salt and freshly ground pepper
- chives, chopped
Directions:
1. Cut the bacon into 1/2″ pieces.
2. Cook the bacon over medium high heat until the bacon is cooked.
3. Remove the bacon from the pot.
4. Remove the bacon fat from the pot leaving only 2 table spoon of bacon fat, add the onions, cooking until soft.
5. Add the garlic and cook for another minute while stirring until fragrant.
6. Add the potatoes to the pot and stir around to get a bit of bacon fat on the potatoes.
7. Add enough chicken stock to the pot to cover the potatoes, and turn up the heat to bring to a boil.
8. Add one carrot, cook until its soft.
9. Add salt and pepper to taste.
11. Puree about 2/3 of the soup using blender, leaving some chunks of potato in the soup.
12. While blending, add the cream cheese into the soup.
13. Add the bacon back to the soup, along with the chives.
Bon Appetite!!!
Here is the link that I used to make this recipe:
http://www.bing.com/images/search?q=baked+potato++cream+soup+recipe&view=detail&id=69C9DF86A7E787481E7A42F4E4594DC5228B9E6E&first=0&FORM=IDFRIR
Thank you Lauren's Kitchen!!!=)
