Loaded baked potato soup

So good on a cold day.

This is such an easy meal. I start by boiling potatoes. I use Russet Potatoes as often as I do the Red ones. Before I boil them I score them all around the width. I do not bother peeling them. Once they are boiled and soft throw them in a bowl of cold water. Once they are cooled just put the potato in your hand and kind of roll it and the skin just comes off, like magic.

While the potatoes are cooling I saute garlic in butter. Once the garlic is ready I add about 2 cups of vegetable broth. Bring that to a boil, then add pepper, and any other seasoning you may want. Add to that 3 cups of milk. More if you want it creamy. I then add cream cheese, about 1.5 cups, 4 cheese mix 2 handfuls, and chives.

The potatoes should be cooled by now, mash the peeled potatoes to a very course mash. I like to have nice size chunks in it. Add this into the soup and let simmer for an hour or so, covered and stirring occasionally. 

I serve this topped with fresh chopped chives, cheese and bacon bits. It is a great easy and tasty soup for a cold night.