My recipe for Potato Soup

6-8 medium sized potatoes (peeled and diced)
2 cups heavy whipping cream*
1 8 oz package of cream cheese
3 chicken bouillon cubes
1 tablespoon onion powder
1 teaspoon black pepper

Cheddar Cheese (grated for serving on top of soup)
Bacon (cooked and crumbled)

DIRECTIONS

Dissolve bouillon cubes in 5 cups of water. Add potatoes, heavy whipping cream, and salt to water. Cook for 10 minutes at a rolling boil or until potatoes have just started to soften. Remove potatoes from the water/cream mixture and set aside. Add cream cheese, onion powder and black pepper. Whisk until cream cheese is completely melted and blended in smoothly. Add potatoes back to the water/cream base. Stir occasionally. Cook until potatoes are soft.

Garnish with cheese and bacon, if desired.

* Half & Half, Whole Milk or even 2% Milk can be substituted for the heavy whipping cream to reduce the calories. You may find you need to thicken the soup, depending on your preference.

** If you like your soup a little thicker, you can stir together a half cup of water and about 2 tablespoons of flour and add that mixture to the soup to thicken when you add the cream cheese.