Photo: Antonis Achilleos
Hands-on Time
25 Mins
Total Time
40 Mins
Serves 4

Name: Lynsee Kessler

Age: 30

Job: Homemaker

Hometown: Bennett, Colo.

Also at her table: Her husband, Nathan, and their sons, Isaiah and Eli

How to Make It

Step 1

In a large skillet, cook bacon over medium heat, turning frequently, until browned and crisp, 10 to 12 minutes. Transfer bacon to paper towels to drain. Once bacon has cooled, crumble.

Step 2

Warm oil in a large pot over medium heat. Add onion, carrots and celery. Season with salt and pepper. Cook, stirring often, until vegetables have softened, approximately 5 minutes. Add potatoes and broth. Bring to a boil over high heat; reduce heat to medium-low and simmer. Cook until potatoes are tender, about 12 minutes. Using an immersion blender, puree soup until smooth.

Step 3

Over medium heat, whisk milk and cream cheese into soup, stirring constantly until cream cheese has fully melted, about 4 minutes. Season with salt and pepper, if desired. Divide among 4 bowls, then top with bacon.

Ratings & Reviews

Family and friends favorite

November 02, 2015
It's always a request from my family!