Thursday, December 18, 2008

Creamy Potato Cheese Soup

from Karen C. at church

6-8 potatoes, peeled & diced
2-3 carrots, sliced
1-2 stalks celery, sliced
1 onion, chopped
1/2 cube margarine
1 can cream of chicken soup
2 c. milk
1 t. salt
Pepper to taste
4 strips bacon, fried & crumbled
8 oz. cream cheese, softened

Combine potatoes, carrots, celery and onion in a stock pot; cover with water and boil until tender. Drain and set aside. Mix together margarine, chicken soup and cream cheese in stock pot (use heat of stock pot to melt cream cheese). Stir well then add milk, salt, pepper and bacon. Add vegetables back into stock pot with rest of ingredients and heat through.

Serves 4 (of our size serving :) ).

(this is delicious! Especially in a bread bowl or with biscuits on the side.)

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