Makes approximately 8 servings


  • 6-7 large potatoes, peeled and cut into bite size pieces (I like Yukon Gold Potatoes)
  • 1 medium onion, chopped
  • 32 oz. or 2 cans of chicken broth
  • 1 can condensed cream of chicken soup
  • 1 can condensed cream of celery soup
  • 8 oz. cream cheese, softened & cubed
  • 1 tsp garlic powder
  • ½ stick unsalted butter
  • salt & pepper, to taste
  • 1/2 c milk (for thinning)
  • 4-5 slices of bacon cooked crisp and crumbled
  • ½ cup cheddar cheese shredded
  • Diced green onions (Optional)



  1. Cook potatoes & onion in chicken broth along with just enough water to cover potatoes & onions. Cook until tender. (Once tender use a potato masher to mash a few to make the soup thick and creamy. Don’t mash ALL the potatoes because you still want chunks of potato in the soup).
  2. Add cubes of Cream Cheese. Remove from heat until cheese is melted. Return to low/medium heat.
  3. Add half the bacon, soups, butter, & spices. Cook for another 10 or so minutes.
  4. Garnish with shredded cheddar cheese & bacon pieces. I also used a little green onion to garnish.


This dish can also be done in a slow cooker, add all ingredients except the cream cheese and the garnish to the slow cooker and cook on low for 6-8 hours, Add and melt cream cheese just before serving.

Submitted By David Courington ITS Department