Cream of Potato Soup

Kiss me, I'm Irish!  Well maybe. 

I'm pretty sure I have some bit of Irish in me even though I haven't researched this claim extensively.   I know that I have extremely fair skin and a lot of red in my hair that has been chemically enhanced to appear blonde.  I love the color green, rainbows and beer.  I also have the luck of the Irish when getting primo parking spaces. 

Okay, let's get to that yummy soup you see up above.  If you want to know why the Irish love their potatoes, nerd out for a second and read up on some history.  If you want to go ahead and just change your life for the better, than make this soup for your next meal.  

Recipe courtesy of this Southern Living Cookbook and adapted to the preservation of my waistline.

6 large russet potatoes or 1 bag of Sunlite Low Carb potatoes, washed, peeled and cut into 1 inch cubes (about 3-3.5 lbs of potatoes)

1 small spanish onion

3 (14 oz) cans of low fat chicken stock (42 oz. total)

3 gloves garlic, pressed

1/4 cup butter

2 1/2 teaspoons salt

1 1/4 teaspoon white pepper

1 cup half and half 

1 cup sharp Cheddar cheese, shredded

3 tablespoons chopped scallions 

4 oz. sour cream

4 slices bacon, cooked and chopped

1. Combine first seven ingredients in a 5 qt. slow cooker

2. Cover and cook on high for 4 hours or on low for 8 hours or until potato is tender

3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in half and half and cheese.

4.  Top with scallions, sour cream and bacon if desired.

Makes about 12 cups and is great the next day.

Happy St. Patrick's Day!