Creamy and Healthy Potato Soup

Submitted by Melanie B.

"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!"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 18

ingredients

• 1 medium yellow onion, diced
• 2839.08 ml russet potatoes, peeled and cubed
• 2365.9 ml chicken stock, homemade with all fat skimmed
• 9.85 ml seasoning salt, preferably lawrys
• 4.92 ml ground black pepper
• 1 head roasted garlic
• 2 (453.59 g) package cream cheese, fat free
• 591.47 ml half-and-half cream
• 10 scallions, sliced
• 453.59 g turkey bacon, cooked and crumbled
• 226.79 g 2% cheddar cheese
• cooking spray

directions

1. In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent.
2. 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).
3. 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.
4. Check for seasoning -- add more if needed.
5. Serve with the crumbled turkey bacon, cheese, and scallions. Enjoy!

Reviews

[Bay Laurel]

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.