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!
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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
Great Post, what do your reader think about jamie oliver? There are some really good jamie oliver inspited recipes mydish. I have also sent this post to my facebook accounts .