Hot Potato Soup

A southwestern touch on an old favorite. This one is definitely a favorite so make sure you make enough so that you will actually be able to enjoy some of it yourself.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 1 1⁄2 lbs cream cheese
• 6  large chicken bouillon cubes (extra large)
• 1  lb sharp cheddar cheese (shredded)
• 1 1⁄2 lbs bacon (peppered or original-very important not to use sweetened bacon)
• 1  lb  frozen white corn (the sweeter the better)
• 15 -20  russet potatoes or 15 -20  white potatoes, of your choice
• 1  bunch fresh cilantro
• 4  seeded and chopped fresh banana peppers
• 3⁄4 cup  granulated garlic

Directions

1. peel and rinse potatoes then dice into small-medium cubes.
2. put potatoes into pot and fill water line to about 1/2" taller than potatoes.
3. open 2 of your bouillon cubes smashing them and add to potatoes.
4. put potatoes on med-high and bring to boil.
5. while potatoes are cooking cook bacon in seperate skillet, once they are done drain and put aside.
6. in a large pot heat 6 cups of water on med-high with 3 bouillon cubes until the bouillon is completely blended with the water.
7. take out your cream cheese and cut into quarters adding one at a time.
8. once all quarters have been added make sure to stir frequently.
9. add peppers and garlic powder once the cream cheese is melted.
10. drain potatoes but save the broth incase there isn't enough in the soup pot.
11. add potatoes and bag of corn to soup pot.
12. take cilantro bunch and after cleaned start cutting cilantro from the top of the bunch and keep going until you reach the middle of the bunch discarding the base.
13. add cilantro that you cut stems included to the soup.
14. add entire bag of cheddar to the soup still stirring frequently turn down the heat to low.
15. chop up the bacon into small pieces at this point and add to the soup.
16. add about 3/4 of the left over broth from the potatoes and if you need the last bouillon cube make sure to mash it up before adding it.