Potato, Cream Cheese, Bacon & Chive Soup

1 Yellow Onion, diced
2 tablespoons Olive oil
1 teaspoon Thyme
Sea or Kosher salt and Fresh Black Pepper
6 cups Potatoes, 1/2-inch cubes
4 cups Vegetable or 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*
5-6 slices Bacon, cooked and crumbled

1. In a large heavy bottomed saucepan saute the onion and thyme 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.

Serves 4.

**I found the recipe here. I didn't have 6 cups of potatoes, so I substituted a couple cups of carrots. So GOOD!