Picture courtesy of myrecipes.com
Here's a recipe for a delicious Baked Potato Soup
5 large baking potatoes (~4.5 lb), peeled and cubed
1/4 c chopped onion
2 celery ribs, chopped
2 carrots, thinly sliced
1 (8 oz) pkg cream cheese, softened
1/2 c butter, softened
1 (10 3/4 oz) can cream chicken soup, undiluted
2 c milk
2 c water
1 tsp salt
1/2 tsp freshly ground pepper
8 bacon slices, cooked and crumbled
shredded cheddar cheese
chopped green onions
1) Combine first 4 ingredients in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potatoes are tender. Drain.
2) Beat cream cheese & butter in a medium bowl at medium speed with an electric mixer until creamy. Add cream of chicken soup, beating well. Gradually add milk, beating until smooth; add milk mixture to vegetable mixture. Stir in 2 cups water, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Mash with potato masher to desired consistency.
3) Top each serving with bacon, cheese, and green onions.
Makes 13 cups.
From Southern Living's "Homestyle Cookbook"
