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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Modified from a recipe I found in a school cookbook. Ingredients:
4 cups potatoes, diced |
1 onion, diced |
1 celery, diced |
1/2 cup carrot, diced |
4 -5 cups chicken broth |
2 -3 garlic cloves, chopped |
3 tablespoons butter |
8 ounces evaporated milk |
8 ounces cream cheese, softened |
salt and pepper |
2 tablespoons fresh flat leaf parsley, chopped |
Directions:
1. Put the potatoes, onions, celery, carrots, and broth in a soup pot. Cook until fork tender.
2. Add the garlic, butter, milk, cream cheese, salt and pepper.
3. Simmer until the cream cheese is blended into the soup.
4. You may blend a small portion of the soup the thicken.
5. Stir in parsley and serve.
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