In a stock pot, cook the bacon until it is crisp. Remove with a slotted spoon and set aside. Saute onions in the bacon grease until soft and translucent.
Add broth, potatoes, and seasonings. Boil over medium heat, stirring occasionally, until potatoes are tender.
Reduce heat to low. Add cream cheese and stir until completely melted.
Using an immersion blender, puree the soup mixture to desired smoothness.
Add 1/2 the cooked bacon to the soup, stir through and simmer about 5 minutes.
Ladle soup into bowls and top with cheese and remaining bacon for garnish.