1 small onion, chopped
3-4 stalks celery, sliced or chopped, include a few leaves
1/4 cup minced carrots (optional)
1 TBS fresh parsley, chopped (or 1 tsp. dried)
1 8 oz. pkg. cream cheese
6-8 cups water + 2 GF chicken Bouillon cubes (can use GF chicken broth)
1 TBS butter
salt and pepper to taste
1 cup chopped ham or 6-8 slices bacon, cooked and crumbled or better yet, chop up some turkey bacon and toss it in there to cook.
Saute onion, celery & carrots (if using) in butter until softened. Add chopped potatoes. Boil over medium low heat for 15-20 minutes. Soften cream cheese in a bowl. I use a 4 cup measuring dish. Spoon some potatoes and hot broth into cream cheese and mash. Continue adding potatoes and small amounts of broth until 2/3 of the potatoes are mashed into a creamy mixture with the cream cheese. Pour back into the soup and mix thoroughly. If desired, place all in crockpot with the parsley and chopped turkey bacon. Cook on low or you can continue cooking in a pot on the stove on low for about 15-30 minutes.
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