Super Cheesy (and Chunky) Potato Soup

INGREDIENTS:

4 large russet potatoes, peeled and cubed

1 medium yellow onion, diced

5 cups vegetable or chicken broth

1 cup frozen peas

2 cups milk

1 (8 oz) package cream cheese

3 tablespoons unsalted butter

1/4 cup flour

1 cup bacon, cooked and chopped

1 ½ cup Colby Jack cheese, shredded and divided

¼ cup green onion, thinly sliced

Kosher salt and black pepper, to taste

DIRECTIONS:

Heat a large saucepan to medium-high. Add butter and onion, and sauté until translucent. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Add flour and stir until absorbed. Add vegetable broth and bring to a boil. Reduce heat to simmer and stir frequently …