Karen's Potato Soup

Karen’s Potato Soup

Submitted by Karen Leonard Alcott

This is my original recipe, adapted from a basic Potato Soup. The secret is the cream cheese. It gives it a “bright” and creamy flavor.

Ingredients:

3 14-ounce cans chicken broth

1 10-ounce can cream of chicken soup

8 cups (5 pounds) coarsely chopped peeled or unpeeled potatoes (I use Yukon Gold)

‚Öì 1 cup chopped onion

1 leek, chopped (only the white and light green part of the leek)

Ω pound bacon, fried crisp and crumbled

1 8-ounce package of cream cheese

1 cup shredded cheddar cheese

Salt and pepper to taste

Directions:

Combine all liquids and heat; do not allow to boil. Add potatoes, onion, leek, bacon and cream cheese. Stir occasionally until cream cheese is dissolved. Cook covered on a low heat until potatoes are soft, add the shredded cheese, salt and pepper to taste. I make this soup in a slow cooker. It will take about 4 hours in a low temperature slow cooker.