First, chop Yukon gold potatoes into 1/2 inch cubes. In a large pot, add diced onion and saute in oil until tender. We left out thyme because my fiancee doesn't really like it, and I didn't have any. Season with salt and pepper. Then add the potatoes and chicken broth. Simmer for 20 minutes until potatoes are tender.
Remove 2 cups of the potatoes and puree with a blender. Add the pureed soup back into the pot along with the milk, cream cheese, Parmesan cheese, chives and bacon.
Season to taste with salt and pepper and serve.
I ate this the first night with garlic bread on the side. And then for lunch the next day with croutons on top. And then with dinner the next night with bacon and parsley on top. This soup tastes good as leftovers. Like I said, I am not really a soup kind of person. But when it has so many things that I like, why wouldn't I like it!? I can't wait to make this again :)
Potato, Cream Cheese, Bacon & Chive Soup from Cinnamon Spice & Everything Nice
(ever so slightly modified by me)
1 Yellow Onion, diced
2 tablespoons Olive oil
Sea or Kosher salt and Fresh Black Pepper
6 cups Potatoes, 1/2-inch cubes
I can Chicken Broth
2 cups Milk
4 ounces Cream Cheese (not fat-free)
1/2 cup Parmesan Cheese, grated
1/4 cup Chives or Green Onion, chopped*
6 slices Bacon, cooked and crumbled
Parsley for garnish
1. In a large heavy bottomed saucepan saute the onion in oil until soft and tender, season well with salt and pepper.
2. Add potatoes and broth. Simmer for 20 minutes until potatoes are tender. Carefully remove two cups of the potatoes and puree with a blender/immersion blender.
3. Add the pureed soup back in along with the milk, cream cheese, Parmesan, chives and bacon. Bring to a simmer and stir the cream cheese into the soup as it melts. Season to taste with salt and pepper. Serve.
*An easy way to 'chop' chives or green onion is by snipping with kitchen scissors.