Preparation:
Saute onion, celery, carrots, and garlic in olive oil until onion is tender and transparent. Add potatoes. Toss to coat. Pour in chicken stock and bring to boil. Gently simmer until potatoes are fork tender. Strain veggies from liquid and reserve veggies. Return liquid to pot and whisk in cream cheese. Heat through and add coarse grind black pepper to taste. Divide veggies in half and mash or process until smooth. Return veggies to liquid and heat through. Add fresh parsley for color. Serve with grated cheese, bacon bits, and chopped green onion tops. |
