Creamy And Healthy Potato Soup - cooking recipe

Ingredients

1 medium yellow onion, diced
12 cups russet potatoes, peeled and cubed
10 cups chicken stock, homemade with all fat skimmed
2 teaspoons seasoning salt, preferably lawrys
1 teaspoon ground black pepper
1 head roasted garlic
2 (8 ounce) packages cream cheese, fat free
2 1/2 cups half-and-half cream
10 scallions, sliced
1 lb turkey bacon, cooked and crumbled
8 ounces 2% cheddar cheese
cooking spray

Preparation

In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent.
Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste).
Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently.
Check for seasoning -- add more if needed.
Serve with the crumbled turkey bacon, cheese, and scallions. Enjoy!