3 large russet potatoes, baked (use microwave -do not peel)
3 slices bacon, cut into 2 inch pieces
1 large onion, chopped
Cream sherry (optional)
Salt to taste
Pepper to taste
Creole spice or Cajun shake, to taste
3 cups chicken broth
2 bay leaves
1 small package cream cheese
Half-and-half (I use fat free)
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Let's Make It
Microwave potatoes until done; set aside.
In a 4-6 quart saucepan, brown bacon on medium heat; add onion and saute until translucent or slightly golden. If adding sherry, add just enough to deglaze pan. Cook until the sherry reduces and starts to coat spoon. Cut up one of the potatoes into 1 inch pieces and add to the pot, season with spices; stir frequently, until potatoes begin to brown and fall apart. Lightly mash potato with hand masher. Add chicken broth and bay leaves; reduce to a simmer and cover. Cook about 10-15 minutes.
Cut remaining potatoes into small 1 inch pieces and add to the soup; stir and cook on medium heat until it begins to boil. Add cream cheese, stirring until melted and blended. Slowly add half-and-half to your liking (more if you like creamier soup) and cook until heated through. Remove bay leaves. Serve with shredded cheddar or Swiss cheese, if desired.