Baked Potato Soup


1 medium Onion – chopped
2 stalks Celery – diced
2 Carrots – diced
2 cloves Garlic – minced
Olive Oil
6 Potatoes – peeled and cubed
6 cups Chicken Stock
16 ounces Cream Cheese – cut in pieces

Saute onion, celery, carrots, and garlic in olive oil until onion is tender. Add potatoes. Mix gently. Pour in chicken stock and bring to boil. Gently simmer until potatoes are tender. Strain vegetables from liquid and reserve vegetables. Return liquid to pot and add cream cheese. Heat through and add black pepper to taste. Divide vegetables in half and mash or process until smooth. Return vegetables to liquid and heat through.
Add fresh or dried parsley if desired. Serve with grated cheese or crumbled, cooked bacon sprinkled on top of each bowl.