Panera's Cream Cheese Potato Soup

I love this soup. It only has 4 ingredients and is the easiest and most comforting thing, in the world!!!

2 organic potatoes, diced (they don't need to be, but might as well)

1/4 onion, diced

1/2 cup whipped cream cheese, light cream cheese, or regular (at room temp)

4 cups organic chicken broth (doesn't need to be, but it's only a little bit more pricey)

1/2 tsp. salt

Pinch of pepper

1/8 tsp. cayenne (if you like it spicy)

Pinch of Basil

**Optional- Tillamook sharp cheddar & bacon

Put the onion, potatoes, and broth in a large pot and start boiling. When they're all tender, start mashing. (I use an immersion blender to make it more velvety. You could also blend in small batches).

Put the soup back in the pot (if you blended) and put the heat on med-low. Slowly whisk in the cream cheese until it's all incorporated, and repeat until you've added it all. I like to serve these in sourdough bread bowls and top with grated cheese and chopped bacon.

Here's the fatty way:

Cook 4 slices of bacon in your large cooking pot until crispy. Save the drippings and cook with the potatoes and onions. Saute for a few minutes and add the broth and other seasonings. Follow the above instructions for the remainder of the recipe. Enjoy!