6 large potatoes
1 qt chicken broth
2 large carrots
3 ribs celery
1 onion
2 cloves garlic
1 T parsley
8 oz cottage cheese
3/4 c milk
1/4 lb turkey bacon
Fry turkey bacon and crumble, set aside. Cut up potatoes, carrots, celery, onion; mince garlic. In stock pot, combine vegetables, chicken broth, garlic, and parsley; season with salt and pepper. Add water to cover, if necessary. Bring to a boil, reduce heat and simmer gently until vegetables are tender. Meanwhile, blend cottage cheese until smooth. Mash potatoes slightly to thicken soup. Stir in cottage cheese, milk, and bacon; heat soup through.
My favorite way to make this soup is with leftover mashed potatoes. You melt butter in a stock pot, add the turkey bacon or turkey kielbasa, add the onion, celery, carrot, and garlic. Saute till tender. Add the chicken stock, and bring to a boil. Now stir in 5-6 c leftover mashed potatoes, cover the pot, and simmer while the potatoes dissolve into the soup. There is no need to add cottage cheese or milk, since milk and cream cheese are already in the potatoes. When the soup is hot through, taste and adjust seasonings.
