Ingredients
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6 cups organic chicken broth
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6 cups peeled and cubed potatoes (russets)
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1/3 cup white onion, finely chopped
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salt (optional, to taste)
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon paprika
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1 tablespoon snipped fresh parsley
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1 cup crumbled cooked bacon or 1 cup diced ham
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12 ounces reduced-fat cream cheese, cut into chunks
Instructions
- In a stockpot or Dutch oven, bring the broth to a boil over high heat.
- Add diced potatoes and onions and return to a boil.
- Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
- Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
- Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
- Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
- Serve soup hot with a side salad and a crusty baguette.