Whiplash Soup

1 medium yellow onion, halved and sliced

12 cups russet potatoes, peeled and cubed

10 cups chicken stock

1 can cream of celery

ground black pepper

sea salt

garlic powder

onion powder

dried parsley

1 head roasted garlic or minced garlic

1 1/2 pkg (12 ounce) packages cream cheese, cubed and room temp

1 cup milk 

8oz ricotta cheese 

10 scallions, sliced

1 lb bacon, cooked and crumbled

8 ounces 2% cheddar cheese

cooking spray

In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent. Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste).Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently.Check for seasoning -- add more if needed. Serve with the crumbled bacon, cheese, and scallions. Enjoy!