September 2008 Weddings
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
My potato soup recipe
As requested 
6 cups potatoes (peeled and cubed)
4 cups chicken broth
1/2 cup onion (chopped)
1/2 Tbs red pepper flakes (I usually add these to taste)
1 block cream cheese (softened, and I cut into cubes for easier melting)
1 block Velveeta cheese (I used the 2% milk kind and cut into cubes)
6-8 slices cooked bacon, crumbled (I used the pre-cooked kind for convenience)
2 cups diced ham
Combine chicken broth, potatoes, onion and red pepper flakes in a large pot. Bring to a boil and cook over med-high heat until potatoes are tender. Remove the majority of the potatoes and puree. (I usually drain some of the chicken broth out of the main pot because I like a thicker soup. I also have a smaller pot of potatoes that I had boiled to add back into the main soup to make it "chunky"). Add the pureed potatoes back into the pot. Slowly add the cream cheese and Velveeta, stirring frequently until melted. Add the bacon and ham, cooking over low heat until desired texture is achieved, making sure to stir often.
This recipe makes a big batch, so I usually have 2-3 portions left over to freeze (each "portion" could easily make 3-4 bowls of soup)
Enjoy!!!!
Re: My potato soup recipe