Place the potatoes in a large stock pan and add enough water to cover the potatoes. Place on the stove and turn to high. Add the bay leaves, onion, carrots, and garlic. Boil until the carrots and potatoes are soft.

Remove the bay leaves- you don't want to blend them into the soup! Using an immersion blender, blend the contents of the pot thoroughly. If you don't have an immersion blender you can blend in batches in your regular blender, taking extra care to follow the manufacturer's directions on safely blending hot liquids.

Add the brick of cream cheese. I find that cutting it into chunks makes it easier to combine with the soup. Then add the cheddar cheese. A generous handful is usually plenty, but I've added much more before and my kids loved it!

I usually re-blend at this point with my immersion blender just to incorporate the cheeses thoroughly. If you're using a regular blender, I recommend adding the cream cheese and the cheddar to the last batch of soup you're putting in the blender.

Add salt and white pepper to taste.

Serve with a rustic bread like a boule, or with some soft rolls. The potatoes and carrots are nutritional powerhouses, and when combined with the creamy cheeses makes for a perfect meal for a crisp fall evening!