Potato Soup

6 medium potatoes
2 tbsp unsalted butter
1/2 cup chopped carrots
1/2 cup chopped onion
1 tsp minced garlic
3 cups 1% milk
1 1/2 cups half and half
2 strips bacon, cooked and chopped small
1 cup potato flakes
1/2 tsp salt substitute
1 tbsp hungarian paprika
3 cups reduced sodium natural chicken broth
4 oz fat free cream cheese
1 tsp pepper

Peel potatoes, cut into 1 inch cubes. Boil until easily pierced with a fork. Drain and reserve.
In a large pot, place 2 tbsp unsalted butter. Melt, then saute onions and carrots until onions are translucent. Add flour to make a roux. Continue to cook over medium heat for a few more minutes to cook out the raw flour taste.
Add chicken stock, bring to a boil until carrots are nearly cooked through.
Add garlic, salt substitute, pepper and paprika.
Melt cream cheese in the microwave until smooth, add to soup mixture.
Add chopped bacon
add milk and half and half. Continue cooking over low heat until warmed through. Add potatoes, Continue cooking until soup is heated through. Add potato flakes to thicken the soup to the desired consistency. The amount listed is to make the soup more of a chowder consistency.
Serving option: add 1 tbsp chopped green onion (green tops) and 2 tbsp shredded sharp cheddar cheese to the top of the soup in each bowl when serving. (this is NOT accounted for in the calorie content)
Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user STARRYANGEL777.