6 cups chicken broth
6 cups potatoes, peeled and cubed
1/2 tsp Galena Garlic Company Garden Blend
1/2 tsp Galena Garlic Seasoning
4 tbsp Delizia Butter Extra Virgin Olive Oil
1/4 tsp white pepper
1/4 tsp ground red pepper
8 oz. cream cheese (cut into chunks, room temperature)
4 slices bacon (cooked and crumbled)
Combine broth, potatoes, olive oil and spices. Boil on medium heat until potatoes are tender. Mash a few potatoes to release the starch for thickening. If you like it chunky just mash a small amount of potato, but if you want it smooth, mash more potatoes.
Drizzle Wild Mushroom & Sage Extra Virgin Olive Oil or Chipotle Extra Virgin Olive Oil in a squiggle pattern over the top of the soup before serving.
Makes 6-8 servings
