Raffertys Potato Soup

I have always loved my granny's potato soup for as long as I can remember. It was one of my favorite dishes. One day she made a new recipe and it was to die for. She told me it was the homemade version of Raffertys potato soup which includes bacon and cheese! Now, I have never had their potato soup so I'm unsure how it compares but I must say this is one of my favorite fall/winter dishes and it is approved by Broox my youngest child. This is my own recipe as the original does not call for anything lite or fat free. I tried to make it a little healthier.

What you'll need:

• 2 packages of fat free cream cheese

• 16 oz finely shredded cheddar cheese 

• 1 can fat free cream of mushroom

• 1 can fat free cream of celary

• 1 package of low sodium bacon bits 

• about 6 good size potatoes

• 1 onion

• stick of butter

• 1 cup of milk

• salt, pepper, onion powder, garlic salt

1- peel your potatoes, cut them up in cubes, place in strainer and rinse.

2- put the burner on medium heat, fill a soup pan about half full with water. Once boiling add in potatoes.

3- boil until they are soft. You don't want them too soft as they may mash up in the soup.

4- once done place them in strainer.

5- slice up the onion 

6- in a soup pan add in half a stick of butter and 2 packages of cream cheese and the sliced onion. Stir them until melted.

7- once melted add in cream of mushroom and cream of celery. 

8- once everything is creamy and mixed up good add in the potatoes and the milk. Add more milk to get the consistency you like.

9- add salt, pepper, garlic salt, onion powder to flavor for your liking. 

10- add in the package of bacon bits and half a cup of cheese stir together. 

11- you may top it off with more cheese and more bacon if you'd like.

We enjoy corn bread as a side to this dish. Hope you enjoy!