Souper Sundays : Potato, Cream Cheese, Bacon & Chive Soup

I am discovering the world of interactive blogging groups that I can join, where we all can make 'common-ground' recipes and be amongst other foodies who have the same love and passion for food as oneself. I love the idea that there are so many other people out there who love food like I do! And we can share the experiences together, in a cyber world kind of way :)  But even if we never meet each other or know each other's real names, and we may be on total opposite sides of the world, but we are all connected in some way by food. So I have been really excited to participate in some groups that I have come across, and the first was Souper (Soup, Salad & Sammies) Sundays over at Kahakai Kitchen. I don't usually make soup so I thought this would be a good time to broaden my horizons, and I had been eyeing a recipe of Reeni's over at Cinnamon Spice & Everything Nice. It has everything that I love - potatoes, cream cheese, and bacon. That is why it is called Potato, Cream Cheese, Bacon & Chive Soup.


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.

Add caption

Bring to a simmer and stir the cream cheese into the soup as it melts.

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.