Tangy Potato Soup

Made quickly one night when I was starving! The Neufchatel cream cheese gives the soup a nice tang --

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  tablespoon butter
• 1  tablespoon olive oil
• 1  medium onion, chopped
• 2  cups  diced potatoes
• 14  ounces chicken broth
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  dashes  ground thyme
• 6  ounces low-fat cream cheese (Neufchatel preferred)
• 2  cups sharp cheddar cheese, shredded
• 2 -3  slices  crumbled bacon (optional ~ as a garnish, if desired)

Directions

1. Saute chopped onion in butter and olive oil, until translucent.
2. Add chopped potatoes, chicken broth, salt, pepper, and ground thyme.
3. Simmer gently for about 15 minutes til potatoes are tender, but not falling apart.
4. Add Neufchatel cream cheese ~ stir until dissolved, over the lowest possible heat.
5. Add sharp shredded cheddar cheese ~ stir until dissolved, over the lowest possible heat.
6. Remove from heat ~ wait 10 minutes ~ stir and serve.
7. Top with crumbled bacon, if desired.