In a large dutch oven, heat butter over medium heat. Add the onions and garlic and saute until onions have softened. Stir in season salt and pepper.

Add chicken broth, potatoes and bay leaves and bring to boil. Simmer until potatoes are just tender. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup.

Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.