Comforting Cream Cheese Potato Soup With Bacon or Ham

What a wonderful creamy and comforting potato soup! Garnish with additional snipped parsley and crumbled bacon or diced ham, as desired. Add a side salad and crusty baguette for a tasty lunch or light dinner. Perfect for a chilly autumn or winter's day...

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 6  cups  organic chicken broth
• 6  cups  peeled and cubed potatoes (russets)
• 1⁄3 cup  white onion, finely chopped
•  salt (optional, to taste)
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon paprika
• 1  tablespoon  snipped fresh parsley
• 1  cup  crumbled  cooked bacon or 1  cup  diced ham
• 12  ounces reduced-fat cream cheese, cut into chunks

Directions

1. In a stockpot or Dutch oven, bring the broth to a boil over high heat.
2. Add diced potatoes and onions and return to a boil.
3. Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
4. Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
5. Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
6. Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
7. Serve soup hot with a side salad and a crusty baguette.