Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- -- chopped
  2             stalks  celery -- diced
  2                     carrots -- diced
  2             cloves  garlic -- chopped
                        olive oil
  6                     potatoes -- peeled and cubed
  6               cups  chicken stock
  2           packages  cream cheese -- (8- ounces each)
                        -- cut in pieces

Preparation:

Saute onion, celery, carrots, and garlic in olive oil until onion is tender and transparent. Add potatoes. Toss to coat. Pour in chicken stock and bring to boil. Gently simmer until potatoes are fork tender. Strain veggies from liquid and reserve veggies. Return liquid to pot and whisk in cream cheese. Heat through and add coarse grind black pepper to taste. Divide veggies in half and mash or process until smooth. Return veggies to liquid and heat through. Add fresh parsley for color. Serve with grated cheese, bacon bits, and chopped green onion tops.

Nutritional Information:

2413 Calories (kcal); 164g Total Fat; (61% calories from fat); 58g Protein; 169g Carbohydrate; 509mg Cholesterol; 14419mg Sodium