Potato Cream Cheese Soup

I used my food processor to chop the onions and celery super tiny so that it was more like the soup at Wildflower and I wish I had tripled it instead of only doubling the recipe because I want more!

1/2 cup chopped onions
1/4 cup very finely diced celery
2 tbsp. butter
2 tbsp. flour
3 cups shredded potatoes
3 cups low salt chicken broth
1/2 cup sour cream
4 oz. cream cheese
2 Tbsp. cooked and crumbled bacon or very finely diced ham
1/2 tsp dill weed
Salt
Pepper

In small saucepan sauté onions and celery in butter until tender. Add flour; stir and cook over medium heat 1 minute. Set aside.

In 3 quart pan combine broth and potatoes. Bring to a boil. Reduce heat. Cook until potatoes are tender, but not mushy. Stir occasionally so potatoes don't stick.

While potatoes are cooking, melt cream cheese with sour cream in microwave. Add cream cheese mixture to potatoes and broth mixture along with onion and celery. Add dill and bacon. Simmer and stir until creamy. Add salt and Pepper to taste. Thin with milk if necessary.

Serves 5 to 6. Enjoy!