Comforting Cream Cheese Potato Soup With Bacon Or Ham - cooking recipe

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

Preparation

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