Potato Soup

Potato Soup

6-8 medium potatoes, peeled and diced or cubed                       

3-4 carrots, peeled and chopped 

2-3 celery stalks, chopped       

1 medium onion, diced

½ stick of butter or margarine

            

Sauté onions, carrots and celery in ¼ cup of butter or margarine in a soup pot or Dutch oven. When tender, add potatoes and water to cover. Cook until potatoes are tender.

Meanwhile mix together the following in a pan over low heat:                                 

8 oz. cream cheese softened    

1 stick butter or margarine      

1 can cream of chicken or mushroom soup    

2 cups of milk

1 cup heavy cream

Tip: melting everything in the microwave seems to go faster and that way it doesn’t scorch.                   

Add mixture to the cooked vegetables.

Add 1/2 lb cooked crumbled bacon or 1 cup of diced ham if desired. Heat through. Add salt and pepper to taste.