Creamy Cheesy Potato Soup

A few weeks ago I had some delicious cheesy potato soup in NYC. The soup was a pureed soup and fabulous. I tried to find the recipe online, but ended up altering a baked potato soup recipe from Kraft. Here's what I came up with.

*3 medium size russet potatoes
*2 TBSP. butter
*2 TBSP. flour
*1/2 tsp. dried mustard powder
*1 can low fat/sodium chicken broth
*3/4 c. milk
*1/4 c. cream
*2 oz. cream cheese
*3/4 c. sharp cheddar cheese
*4 strips bacon, cooked and crumbled


Wash and pierce the potatoes. Microwave for about 5 minutes, turning half way through cooking. Remove from microwave and peel and dice the potatoes. In a pot, combine flour and butter over medium-high heat until thickened, stir in mustard. Whisk in broth, milk, and cream cheese. Add potatoes and cook 5-10 minutes until soup is thick. Use an immersion blender (or puree in batches with blender) to puree soup. Add cheese slowly and stir over med-low heat until melted. Season with salt and pepper if desired. Stir in bacon or sprinkle on top.