Prep 30 mins
Cook 30 mins
I found another recipe on this site that used cream cheese in the potato soup, so I used it as inspiration for this soup...that is shockingly creamy, lucious, and not as high in fat & calories as you would think. I can't wait to serve it at a teacher appreciation luncheon tomorrow!
- 1 medium yellow onion, diced
- 12 cups russet potatoes, peeled and cubed
- 10 cups chicken stock, homemade with all fat skimmed
- 2 teaspoons seasoning salt, preferably lawrys
- 1 teaspoon ground black pepper
- 1 head roasted garlic
- 2 (8 ounce) packages cream cheese, fat free
- 2 1⁄2 cups half-and-half cream
- 10 scallions, sliced
- 1 lb turkey bacon, cooked and crumbled
- 8 ounces 2% cheddar cheese
- cooking spray
- In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent.
- Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste).
- Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently.
- Check for seasoning -- add more if needed.
- Serve with the crumbled turkey bacon, cheese, and scallions. Enjoy!
Yes, I licked my bowl.I cheated a little on the "healthy" part by using real bacon and regular cheddar. Very good. I will make this again. I made this recipe for My-3-Chefs cooking game, Thanks for sharing Melanie B.