Ingredients
2 pounds russet potatoes
1 onion, small
32oz (large can/box) low-sodium chicken broth
Mrs. Dash Brand Seasoning
Salt
3 cups half and half
cheddar cheese, grated (optional)
bacon, cooked and crumbled (optional)
Preparation
Peel and dice the potatoes and place into a large pot or dutch oven. Pour enough chicken broth over the potatoes to fully cover them, then add Mrs. Dash and salt to taste (about 2 to 3 teaspoons of Mrs. Dash and 1 teaspoon of salt is my choice). Cook until the potatoes have become tender, then mash the potatoes slightly until they are broken down but still have chunks.
In a separate large bowl, pour the half and half into the bowl, and ladle the soup into the bowl until the half and half is heated and steaming, then transfer everything into the pot and mix thoroughly.
Ladle the soup into individual bowls, and top with cheese and bacon if desired.
