Slice the onions and caramelize them in some oil with a pinch of salt for 15–20 minutes
Add garlic, thyme, pepper and mustard and briefly sauté
Stir in the cream cheese until fully melted
Pour in the vegetable broth and bring to a boil
Add the potato cubes and simmer for 15 minutes until tender
Season with salt and pepper
Top with parsley and chili flakes. Serve with toasted bread on the side
