6-7 russet potatoes, diced
6 cups chicken stock
1 large onion, diced
6 Tbsp. butter
6-8 Tbsp. flour
1/4 tsp. ground mustard
8 oz. package of cream cheese
1 1/2 cups milk
Salt and Pepper to taste

In a medium pot, boil chicken stock and potatoes for 15 minutes. In a separate pot, sauté onions in butter until tender; stir in flour and seasonings. Add the cream cheese to the onion mixture, and as soon as it starts melting, slowly whisk in the milk. Once the mixture is smooth and bubbly, ladle in the potatoes with the stock until you’ve reached the desired consistency. Garnish with bacon bits and green onion.