Sharing a Recipe: California's Best Potato Soup

I love to cook! Don't get me wrong, it's nice to eat out once in awhile, but it's much more rewarding (and cheaper) to make a meal at home and watch your family enjoy it. Please feel free to share your favorite recipes with me as well (via email or FB messaging) and I'll give it a try!

Today's amazingly quick and easy recipe comes from a friend at church. This is one of those meals that we look forward to eating when it's freshly made and we then look forward to eating the leftovers. YUM!


California's Best Potato Soup

Ingredients:

• 3 large potatoes (leave skin on)
• 1 tsp Olive Oil
• 1 package of Real Bacon Bits (found near salad dressing, croutons, etc)
• 1 small Onion
• 1 carton Chicken Broth
• 1 - 8 oz carton of heavy cream (or half and half)
• 2 cups (1 pkg) Colby & Monterey Jack shredded cheese (or Cheddar shred)
• 6 drops of Tabasco sauce

Preparation:

• Cut potatoes into bite sized pieces
• Peel and chop onion
• Add olive oil to a large pot, heat on high. Add the onion when the oil is hot. As the onion cooks, add half of the bacon bits to the onion. Cook until the onion is translucent.
• Add the cut potatoes to the pot.
• Add the carton of chicken broth to the onion and potatoes; bring to a boil on high heat.
• Cook appox 15 minutes uncovered until the potatoes are tender.
• Lower the temperature to medium; add the heavy cream, shredded cheese, and Tabasco sauce (this will not make the soup spicy hot).
• When the soup comes to a low boil again, add the remaining bacon bits, and continue cooking for another minute.
• Enjoy!