Potato Cheese Soup

This has been a staple in our home for years.  My friend Shelley Kruger brought this for dinner one night in Las Vegas and everyone loved it.  Seem like a lot of steps, they are easy and worth it. 

3-4 large Potatos  (5-6 small)
1/4-12c diced onions ( I use dried 1-2T )
3-4 cups Chicken Broth
1/2 c butter ( I have used 1/4c- just add 1/2 of the flour with the cream cheese)
1/2 c flour
1 brick of low fat cream cheese- fat free doesn't work as well
2-4 cups of Milk
1-2 c shredded cheese
bacon bits  or fresh bacon crumbled
 

-Peel and dice 4 large potatos and place in large pot with  diced onions
-Cover with Chicken Broth 3-4 cups ( I always use homemade or 1-2 cans swanson) and boil till tender.
-In a smaller pan melt butter and add flour to make roux.  Add cream cheese brick and slighty melt adding 2 cups of milk blending till becomes thick. 
-Immediately add to potatos and stir with wisk till blended. Let heat till thick, do not boil, add salt and pepper to taste, amont of salt depends on your broth
-Add 1-2 more cups of milk if needed to thin out

Serve with Shredded cheese, diced bacon or even coooked brocoli/ carrots.