Hot Potato Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 1/2 lbs cream cheese
• 6 large chicken bouillon cubes (extra large)
• 1 lb sharp cheddar cheese (shredded)
• 1 1/2 lbs bacon (peppered or original-very important not to use sweetened bacon)
• 1 lb frozen corn (the sweeter the better)
• 15 -20 russet potatoes or 15 -20 potatoes, of your choice
• 1 bunch fresh cilantro
• 4 seeded and chopped fresh banana peppers
• 3/4 cup granulated garlic

Recipe

• 1 peel and rinse potatoes then dice into small-medium cubes.
• 2 put potatoes into pot and fill water line to about 1/2" taller than potatoes.
• 3 open 2 of your bouillon cubes smashing them and add to potatoes.
• 4 put potatoes on med-high and bring to boil.
• 5 while potatoes are cooking cook bacon in seperate skillet, once they are done drain and put aside.
• 6 in a large pot heat 6 cups of water on med-high with 3 bouillon cubes until the bouillon is completely blended with the water.
• 7 take out your cream cheese and cut into quarters adding one at a time.
• 8 once all quarters have been added make sure to stir frequently.
• 9 add peppers and garlic powder once the cream cheese is melted.
• 10 drain potatoes but save the broth incase there isn't enough in the soup pot.
• 11 add potatoes and bag of corn to soup pot.
• 12 take cilantro bunch and after cleaned start cutting cilantro from the top of the bunch and keep going until you reach the middle of the bunch discarding the base.
• 13 add cilantro that you cut stems included to the soup.
• 14 add entire bag of cheddar to the soup still stirring frequently turn down the heat to low.
• 15 chop up the bacon into small pieces at this point and add to the soup.
• 16 add about 3/4 of the left over broth from the potatoes and if you need the last bouillon cube make sure to mash it up before adding it.