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)
Method
Sources
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Revolutionary no-knead method — artisan bread, minimal effort
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Revolutionary no-knead method — artisan bread, minimal effort
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
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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.