111: Baked Potato Soup; Source: Di Cristinas Restaurant
| olive oil | 1/2 | cup | | onion chopped | 2.5 | cups | | garlic | 4 | tbs | | celery chopped | 1 1/2 | cups |
| med baking potatoes peeled & cut into | 8 | peeled & cut into 1 inch cubes | | Philadelphia cream cheese | 2 | 12oz pks |
| chicken broth | 4 | cups | | bacon slices fried & crumbled | 12 | slices |
| shredded cheddar cheese | 2 | cups | | heavy whipping cream | 1 | qts |
|
Directions:
Fry bacon crispy, let cool, then chop finely. Place aside. Heat olive oil in a large heavy pot. Saut?' onions. celery and garlic for 3-5 minutes. Add cream cheese & let it melt into the onions, celery & garlic, stirring constantly until cream cheese is fully melted. Stir in chicken broth until fully incorporated. Add potatoes & season with salt & pepper & Tony Chachere seasoning. Reduce heat and simmer until potatoes are tender (10-15 minutes, stirring occasionally to avoid sticking. Add heavy cream & cheddar cheese.
Simmer until cheese is melted, but do not return to boil. Add chopped bacon. Adjust seasonings to taste. If mixture becomes too thick, more chicken broth may be added to desired consistency. Garnish with green onions & parsley. Serve immediately 8-10 servings.
