Peel all potatoes.
Chop potatoes and dice onions. Finely chop green onion (greens only) if using.
Pour chicken broth into large pot or dutch oven. Turn heat onto medium/high.
Add onion and potatoes. It will seem like there are too many potatoes, but trust me on this one! They will make the soup extra creamy!
Add seasonings and stir. Bring to a boil.
Reduce heat to medium/low and cook soup at a high simmer for 20 minutes or until potatoes soften.
Remove 1/2 cup of the broth and place in a microwave safe bowl with the cream cheese.
Melt the cream cheese/broth mixture in the microwave until smooth and creamy. Stir well. This will make it easier to mix into the soup.
Next, use a potato masher to mash half of the potatoes. This is what thickens the soup! You can also use the back of a metal spoon or a whisk if you do not have a masher tool.
Once potatoes are mashed, add in the melted cream cheese and stir well. Continue to cook for 5 additional minutes. Add additional salt or pepper to taste. It's ready!
Prepare more green onions, bacon and cheese for topping! Sneak a sample!