"The Best Potato Soup Ever" recipe

 

6-8 large baking potatoes, peeled and cubed

1 medium sweet onion, chopped

2 carrots, chopped coarsely

3 celery ribs, chopped

1 tsp chopped garlic

olive oil

chicken broth or water

salt and pepper

Morton's Nature's seasoning (I used Penzey's Garden Salad Seasoning--cheese and chives)

2- 8 oz cream cheese, softened,

grated cheddar cheese

bacon, crumbled (morning star for us:)

green onion tops or chives, chopped

croutons

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DIRECTIONS:

In a large stock pot, cover bottom of pan with olive oil and saute onion, garlic, carrots and celerty for about 3-5 minutes or til celergy is beginning to become tender.  Add cubed potatoes and toss to coat.  Cover entire veggie mix with chicken broth or water or a mixture of both.  Add salt and peper to taste or Nature's Seasoning to taste.  Reduce heat and simmer til potatoes are fork tender.  Remove from heat and strain veggies from broth (saving broth).  Return liquid to pot and using a whisk or hand mixer, whisk cream cheese into broth til smooth.  Divide veggies in half and return half the veggies to the broth and mix til smooth.  The soup should be a thick chowder like consistency now, very creamy.  Return remaining half of veggies to pot and reheat to serve.  Serve topped with grated cheddar, bacon bits and green onions or chives, and croutons, if desired.