In a large pan bring the potatoes, broth, onion, garlic, and salt to a boil.

Let the potatoes boil (not just simmer) for approximately 20 minutes until potatoes are beginning to fall apart.

Cut the softened cream cheese into chunks and set aside. (it MUST be softened first if you use reduced fat, otherwise it will not have a very smooth texture)

When potatoes are tender and falling apart add the chunks of cream cheese, shredded cheese, milk and spices. Stir until the cream cheese and shredded cheese have dissolved.

Using an immersion blender blend the soup to a fairly creamy consistency, leaving some chunks of potatoes.

Top with crisp bacon, additional cheese, and green onions