This is an all time favorite recipe that I can create from memory. My best dishes are created when I use what we have in the kitchen on hand. Today I had a bag of fresh Idaho potatoes, bacon defrosting from the freezer box and some fresh parsley from the greenhouse.
Potato Soup
SERVES 4-6
- 6-8 medium potatoes
- 1/2 cup of Butter
- 1/2 cup of New York Sharp Cheese ( cubed)
- 4 cups of Chicken Stock
- 8 oz. of Cream Cheese
- 1 teaspoon of Sea Salt
- about 1/2 teaspoon of fresh pepper
- Snip of fresh parsley
- 8 oz. of bacon crumbled
- Peel, cube, boil, drain and potatoes. Save about 1/2 of cup of the boiling water in the pot.
- Add to the pot butter, cheese and the cream cheese.
- Add broth – and seasons.
- heat to a boil.
- Stir almost constantly or it will scorch.
Add bacon crumbled once with in minutes of serving.
I hope this recipe becomes a favorite on your Autumn dinning table. ENJOY!
Looks yummy, Bren!
It looks just delicious. I just love recipes that I can make at the last minute with ingredients that I usually have on hand. Thank you for sharing your recipe with us.
Looks yum, I’d go for some right now!
You always have the best enticing photos! I can’t wait to try this recipe.
Bren! Thanks for posting this! I’ve sipped a few spoonfuls as this soup simmers and it’s lovely! TGIF perfect. Laura
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