4 slices bacon, finely chopped
1 medium onion, finely chopped
1 rib celery, finely chopped
5 medium potatoes, peeled and cubed
6 cups chicken broth
2 bay leaves
1 teaspoon horseradish
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon dried dill weed
pinch of ground black pepper
1 package (8 ounces) cream cheese at room temperature, cubed
½ cup shredded (or grated) Parmesan Cheese
3 scallions, thinly sliced both white and green parts
In large sauce pan or stock pot, sauté bacon for 5 minutes over medium high heat, add onion and celery and sauté for another 5 minutes.
Add potatoes and sauté for an additional 5 minutes.
Add chicken broth, bay leaves, horseradish, salt, dry mustard, dill and pepper. Bring to a boil and reduce heat to a simmer. Simmer until potatoes are tender.
Remove one cup of potato chunks and mash, return to pot with cream cheese and Parmesan Cheese. Stir soup until cheese is melted.
Stir in scallions, reserving some for garnish.
Serve soup garnished with scallions and cheddar cheese, if desired.