I have this thing about finding recipes, following them and then changing it up bit.  Almost everytime I’ve ended up with something amazing.  Too bad I don’t usually write down what I added.  So I hardly ever make the same thing twice, which can be a good or bad thing I guess.  I’m hoping that I remember what I did to make this soup though, it was sooooo delicious!  The kids even ate it!

Loaded Potato Soup

-8 cups red potatoes cut into small pieces  (I leave the skin on)

-6 cups chicken broth

-2 cups water

-1 tsp seasoning salt

-1 tsp white pepper

-1/4 tsp red pepper flakes ( more or less according to your taste)

-1/2 tbs kosher salt

-12 oz cream cheese (1 1/2 packages)

-1 tbs cornstarch

-1 package of bacon

Directions

Brown one package of bacon in the over while preparing the soup.

Combine potatoes, broth, water and seasonings into a large pot, bring to a boil.  Reduce heat, continue to cook on medium until potatoes are soft.  Cut the cream cheese up into small pieces and stir into the mixture until completely melted.  Combine the cornstarch with a bit of water, should be a consistency that is a bit thicker than water.  To thicken add the cornstarch mixture into the pot and mix well.  Using a masher or mixer, mash the potatoes in the pot.  I like them to be mostly mashed but have a few chunks.  Continue to cook on low for about 10 minutes, stirring occasionally.

Chopped the cooked bacon into small pieces and mix into the soup.  (Leave a little bit of the bacon out if you’d like it for on  top of the soup.)  For a little more flavor, add two tablespoons of the bacon grease to the soup.

Top off the soup with some left over bacon, shredded cheddar and sour cream if you’d like.