Potato, Artichoke & Mushroom Soup

Potato soup is comfort food and with artichokes and mushrooms it becomes a hearty meal. Buttered soft onion rolls make a great side (feel free to dip).

 6 cups water

6 medium\large potatoes, peeled & quartered

1 cup artichoke hearts, drained & diced

Garlic salt, to taste

Pepper, to taste

½ tsp onion powder

1 cup sour cream

8 oz cream cheese

1 cup mushrooms, sliced

1 Tbsp olive oil

2 green onions, sliced

2 bacon strips, cooked & crumbled

Cook the potatoes in a stockpot until tender and mash to medium bits with a potato masher. Add the artichoke hearts and stir in seasonings. Whisk in the sour cream ( small bits will float) and cream cheese, turn off the heat. Saute the mushrooms in the oil and add to the soup. Ladle into bowls and garnish with the green onions and bacon bits.