CREAM CHEESE POTATO SOUP

By punk

Ingredients

• 2 c. diced potatoes
• 1 c. thinly sliced carrots
• 2 tbsp. minced onions
• 3 tbsp. butter
• 1/8 tsp. salt
• 3 tbsp. flour
• 1/4 tsp. pepper
• 8 oz. cream cheese, cut up
• 2 c. milk
• 3 c. chicken broth or bouillon cubes, dissolved

Preparation

Step 1

In 3 quart pan combine broth, potatoes and carrots. Bring to a boil. Add pepper and salt. Reduce heat. Cook 15 minutes or until vegetables are tender. Saute onions in butter. Stir in flour and milk. Add cream cheese; stir until chunks are melted (low heat). Add to potatoes and broth mixture. Simmer until ready to serve. Serves 5 to 6. Enjoy!