Potato Cream Cheese Soup

Ingredients

4 4 servings (approx. 1.5 cups per serving)

2 Tablespoons butter
½ cup chopped onions
¼ cup celery, finely diced
2 Tablespoons flour
3 cups shredded potatoes (I used a package of Simply Potatoes)
3 cups chicken broth
½ cup sour cream
4 ounces cream cheese
2 Tablespoons cooked and crumbled bacon or diced ham (I used real bacon crumbles)
salt & pepper
dried chives for garnish, optional

In a small saucepan melt the butter and sauté onions and celery until tender.
Add the flour and stir, cooking over medium heat for 1 minute.
Set aside.
In a large pan, combine the broth and potatoes.
Bring to a boil and then reduce the heat to medium-low.
Cook until potatoes are tender, but not mushy.
Stir occasionally so they don't stick to the pan.
When the potatoes are tender, turn the heat to low and stir in the onion mixture, sour cream and cream cheese.
Stir till creamy.
Add the bacon and salt and pepper to taste.

Per serving