Just winding down from a whirl wind of activities… One being the annual Orchard Weekend the entire family tries to attend. Well if your from NY, you know the past weekend was not Orchard Weather. But the weekend was not a bust. We all were snowed in together- all 35-40 of us and we had a blast!! Not to mention the large amount of food everyone enjoyed all weekend. My family always brings amazing food and desserts along, and one of the great dishes we shared this weeeknd was this Real BAKED Potato Soup!
Charlotte brought this wonderful soup for the weekend, that we all enjoyed! Plus, she knows my involvement with RWOP (Real Women of Philadelphia) and there are 2 kinds of cream cheese in this soup! Not only is she a good cook, she is a sweetheart as she also plans to share this with RWOP – the Touch of Giving Campaign for Feeding America. By submitting this picture, she will raise 100 meals for doing so. Thank you Charlotte for sharing with us your wonderful soup recipe and for your big heart!
Real BAKED Potato Soup
10 – 12 large baking potatoes washed and baked in the oven until soft
1 lb bacon
2 large onions chopped
4 – 5 Bulbs of Garlic Pressed
2 Quart Chicken Broth
1/4 Cup Butter
4 Teaspoon Salt
2 Teaspoon Pepper
4 oz Philadelphia chive and onion cream cheese
2 Cups Touch of Philadelphia Shredded Cheese -3 cheese
While potatoes are baking, fry bacon in medium frying pan. Remove bacon and set aside to cool on paper towel and then crumble. Drain out most of the grease out of the pan. Sauté onions in bacon grease until caramelized then add garlic and sauté until soft.
In a large pot, add broth, butter, salt, pepper, onions and garlic, bring to a boil, and then lower to a simmer.
After potatoes are cooked let cool enough to peel off skin and then cube and add to the pot.
Use a hand blender and blend until creamy, leaving some of the potatoes slightly chunky. Let simmer for 15 minutes. Add cream cheese and cheese blend until cheese is melted. Then add in the bacon.
Simmer for at least 15 minutes, and enjoy!