Cook The Potatoes: In a large pot, combine diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender. This step ensures your soup base gets that perfect potato flavor.

Sauté The Onion: In a separate pan, melt the butter and sauté the chopped onion over medium heat until it turns translucent. This adds a rich, savory taste to the soup.

Blend It Together: Add the cooked onions to the pot of potatoes. Stir in the cream of mushroom soup, cream of celery soup, and garlic powder. Mix well until the soup has a uniform consistency.

Add Milk And Cream Cheese: Lower the heat to medium-low and gently stir in the milk and softened cream cheese. Keep stirring until the cream cheese is fully melted and incorporated. This step makes the soup extra creamy.

Season To Perfection: Add salt and pepper to taste. Continue to stir and cook for another 5-10 minutes, allowing the flavors to meld together. Avoid boiling the soup to keep the creamy texture intact.

Serve And Top: Ladle the hot soup into bowls and top with shredded cheddar, crispy bacon bits, and a sprinkle of chopped chives. Dig in and enjoy!