Potato Soup - lightened by Madonna

By á-46593

Ingredients

• 9 medium Idaho potatoes
• 8 oz package of 1/3 reduced fat cream cheese - softened
• 1 can reduced fat/sodium cream of celery soup
• 1 can reduced fat/sodium cream of mushroom soup
• 1 small onion - chopped - about 1/2 cup
• 1 Tsp garlic salt
• 1 cup mild shredded cheddar cheese
• 1 lb turkey bacon - cooked and crumbled

Preparation

Step 1

1) Wash potatoes thoroughly before peeling

2) Peel and dice potatoes - DO NO REWASH

3) Put potatoes and onion in a Dutch oven and cover with water plus a half inch more

4) Cook - do not boil - over medium heat uncovered until tender - at least 1 hour

5) Remove from heat - do not drain

6) Chunk up cream cheese and gently stir into the soup mixture

7) Stir in cream of celery and cream of mushroom soups, garlic salt and cheddar cheese

8) Salt and pepper to taste

9) Heat on low until you serve

10) Garnish with bacon and cheese