While the soup simmers, prepare the cream cheese: To prevent the cream cheese from leaving lumps in the soup, be certain it is very soft/melty before starting and then follow the method I outline here. If you don’t care about lumps, feel free to add the very soft cream cheese directly into the soup.
First, if your cream cheese is not super soft, microwave in a large bowl for thirty second intervals or until it is soft/melty and stir-able. Whisk the cream cheese until no lumps remain. In a large bowl, add 1/2 of the simmered soup mixture to the cream cheese and whisk well. (If using a full 8 oz brick of cream cheese, repeat this step once more). Now, return the cream cheese and soup mixture to the stockpot and stir well.