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, 5 minutes.

Add potatoes and simmer until potatoes are just tender. Add cream cheese and milk and 1 cup Colby Jack cheese. Cook on low heat, stirring often, until soup is creamy and potatoes are thoroughly cooked. In the last 5 minutes of cooking time, add 1 cup frozen peas and more salt and pepper, to taste. Soup is ready once peas have heated through.

To serve, ladle soup into a bowl. Top with chopped bacon, green onion, and reserved cheese.