Yukon Gold Tater Soup

• 3 yukon gold potatoes peeled and cubed
• 2 celery stalk thinly sliced
• 2 carrot thinly sliced
• 1 tablespoon olive oil
• 2 cans chicken broth
• 8 ounces cream cheese
• 2 3/4 ounces Hormel Bacon Pieces
• 1 cup shredded cheddar cheese
• 1 cup swiss cheese
• 1 cup Parmesan cheese
• 8 ounces heavy whipping cream
• salt
• 4 cups water
• croutons

1. FIRST NOTE - adjust amount of water, chicken stock and whipping cream to desired thickness of soup. Can also replaced whipping cream with half and half. To taste you can also added onion or red onion, garlic, leeks, mushroom stalks and thyme.
2. Add oil and water to large cooking pot. Heat on medium and add carrots and celery until tender. NOTE - add just enough water to fully cover veggies. Add more water later with milk/cream and broth to desired thickness.
3. Once tender add potatoes and chicken broth. Bring to a boil then cook on low for about 30min or until potatoes are tender.
4. Add cream cheese, whipping cream and bacon. Add additional water, chicken broth or whipping cream until you have reached your desired thickness.
5. Heat thoroughly then serve.
6. If desired top with extra cheddar cheese or croutons.

gold potatoes, celery, carrot, olive oil, chicken broth, cream cheese, hormel bacon, cheddar cheese, swiss cheese, parmesan cheese, heavy whipping cream, salt, water, croutons

Taken from www.yummly.com/recipe/Yukon-Gold-Tater-Soup-1102932 (may not work)