Hot Potato Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • peel and rinse potatoes then dice into small-medium cubes.
  • put potatoes into pot and fill water line to about 1/2" taller than potatoes.
  • open 2 of your bouillon cubes smashing them and add to potatoes.
  • put potatoes on med-high and bring to boil.
  • while potatoes are cooking cook bacon in seperate skillet, once they are done drain and put aside.
  • 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.
  • take out your cream cheese and cut into quarters adding one at a time.
  • once all quarters have been added make sure to stir frequently.
  • add peppers and garlic powder once the cream cheese is melted.
  • drain potatoes but save the broth incase there isn't enough in the soup pot.
  • add potatoes and bag of corn to soup pot.
  • 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.
  • add cilantro that you cut stems included to the soup.
  • add entire bag of cheddar to the soup still stirring frequently turn down the heat to low.
  • chop up the bacon into small pieces at this point and add to the soup.
  • 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.
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