Creamy Potato Soup

The addition of some cream cheese makes this chowder-like soup a little different from all the others.

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Ingredients:

• 2 cans (15-ounce) chicken broth
• 4 medium potatoes, peeled and diced
• 1 small onion, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 2 teaspoons salt
• 1 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme, crushed
• 4 ounces cream cheese, softened
• 2 cups whole milk
• 2 tablespoons flour
• 1/4 cup butter

Method

In a Dutch oven combine broth, potatoes, onion, celery, carrot, salt, pepper, and thyme. Cook over medium heat until all vegetables are tender. Meanwhile, combine cream cheese and milk; add flour and stir until smooth Add to Dutch oven along with butter. Bring to boiling; reduce heat. Cook about 10 minutes or until heated through.

Notes: This is a hearty soup that serves as a meal. It is wonderful on a cool day with croutons sprinkled on top.

Number of servings: Serves 6 to 8 people

Submitted By: cassyr
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