The Andrews Family of Bristol, TN. loves to make this hearty soup and potato recipe when the winter comes full throttle. Packed with wonderful flavors and so easy to create. The bacon gives this recipe a nice smoky texture ad aroma.

3 strips bacon, cut up

1 1/2 pound russet potatoes, cut into 1-inch cubes

1 (10 3/4-ounce) can condensed chicken broth

2 cups milk or half-and-half, divided

1 (8-ounce) package pasteurized prepared cheese product, cut into 1-inch cubes

1/2 cup dairy sour cream

2 tablespoons chopped chives

1. In a Dutch oven or large saucepan, cook and stir bacon on medium-high heat. 3 to 5 minutes or until crisp.

2. Add potatoes and broth. Bring to a boil. Reduce heat; cover and cook 10 to 15 minutes or until potatoes are soft.

3. Remove potatoes with slotted spoon to a large mixing bowl.

4. Beat until lumps disappear, adding some of the milk as needed. Pour mixture back into same pan.

5. Slowly blend in any remaining milk and the cheese.

6. Cook and stir over medium heat until cheese melts. Stir in the sour cream and chives; heat thoroughly. Add salt and pepper to taste.

Calories: 365;

Fat: 22g;

Cholesterol: 45mg;

Sodium: 917mg;

Carbohydrates: 31g;

Protein: 16g;

Fiber: 2g;

Makes 6 servings.  

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