Thick and Creamy Potato Soup

This weather is killing me; a couple of days of fall like weather (soup weather) and then it goes back to summer time weather.  It seems like about the time I get my mind made up to start making fall type foods the weather goes back to cool, light food weather or grilling weather.  As you can tell by some of the previous posts I was in the fall mood and there is a soup or two out there right now.  The other night I wanted soup so bad that I really didn’t think about the weather outside and I made up my mind that’s what we were having. 

I love potato soup, it’s one of my all time favorites.  I think my top two favorite kinds are my Grandma’s and McAlister’s Deli; you just can’t beat them.  I have seen my grandmother make her potato soup a lot throughout the years but I couldn’t remember the recipe step by step so I tried to recreate it to the best of my knowledge.  It turned out pretty good; I did add a few extra things to mind.  This is definitely  a great cool weather meal!

Ingredients:

6-8 Medium potatoes, peeled and cubed
1 Stalk celery, thinly sliced
1 Medium carrot, thinly sliced
1/2 Onion, diced
1 Tablespoon olive oil
1 1/2-2 Cups Chicken Broth
1 Cup milk (or more if needed to thin it down…depends on desired consistency)
1-8oz block cream cheese
4 Slices thick bacon, cooked and chopped (for this I used pepper bacon)
1 Cup cheddar cheese, shredded (reserve some to sprinkle on top)
Salt and Pepper, to taste
Scallions
Sour Cream

Directions:

In a large pan, add olive oil and heat over medium.  Add the carrots, celery and onions and cook until tender.  Add the prepared potatoes and chicken broth and cook until the potatoes are tender, about 20 minutes.  Add the cream cheese and milk and stir to combine.  Add the bacon and cheddar and stir until combine.  Spoon into bowls, garnish with sour cream, cheese and scallions.

 Recipe Courtesy of: Lynsey Lou