Potato Cream Cheese Soup

Winter is setting in and this soup from Maryana Vollstedt's Big Book of Soups and Stews hit the spot on a cold evening.  It's easy to make, and everyone had fun adding the toppings of their choice.  I served the soup with hard-boiled eggs, chopped peanuts, crumbled bacon, and green onions.  We all enjoyed this creamy soup.

4 large russet potatoes, peeled and cubed

1 small yellow onion, chopped

1 1/2 cups chicken stock or broth

2 cups milk

3 ounces cream cheese, cut into small pieces

2 Tbsp freshly grated parmesan cheese

1/4 cup chopped parsley (or 1/2 tsp dried)

1 tsp dried dill weed

1/2 tsp celery salt (I used onion salt)

1 tsp salt

1/8 tsp pepper

Toppings (we used the first four):

chopped hard-cooked eggs

chopped green onions

cooked, crumbled bacon bits

chopped peanuts

chopped fresh tomatoes, seeded and drained

diced cucumbers

small shrimp

In a large soup pot over high heat, combine potatoes, onion, and stock.  Bring to a boil.  Reduce heat to medium-low and simmer, covered, until tender, about 15 minutes.  Transfer half of the mixture to food processor and puree.  Return to the pot.  Add remaining ingredients except toppings and stir until cheese melts, 5 to 10 minutes.  Add more milk if too thick.  Ladle into bowls and pass the toppings separately.