Saturday, November 19, 2011

Potato Soup

 4-5 potatoes peeled and cubed into 1 inch squares
1/2 onion - diced
1 carrot diced
2 chicken bullion cubes
Place in a large stockpot and fill with water until it just covers the potatoes.
Cook until potatoes are soft but not mushy.
Turn on low and add 1 can cream of chicken soup, 1/2 stick margarine, 1 block cream cheese (cut in cubes)
Slowly add 1 1/2 cups milk.
Cook on low until smooth.