I had a a little more than half of a bag of organic red potatoes I needed to use or lose. Perfect time to make potato soup. Because I'm watching my weight/carb count, I used mostly organic chicken broth in place of the milk (1/4 cup of fat free half-n-half was plenty and I used a one-32 ounce carton of broth), turkey bacon in place of the real bacon and I cut the cheese and sour cream by at least half. I added chives, garlic and onion to my potato soup, too, for more flavor. That's not reflective of the recipe, it's just something to lighten it up for me and make the recipe more personal. If you are short on time, the potatoes and broth can go into your crockpot and cook away on high for a couple hours until the potatoes are fork tender. Then, you either mash it with a potato masher (for a chunkier soup) or puree it with a immersion blender (for a thinner soup) and add all your bacon bits, onions, cheese and sour cream before serving. The great thing about potato soup is it's super bendable to whatever your dietary/budget needs or time restraints are.
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I had a a little more than half of a bag of organic red potatoes I needed to use or lose....