2 c. diced potatoes
1 c. thinly sliced carrots
2 tbsp. minced onions
3 tbsp. butter
1/8 tsp. salt
3 tbsp. flour
1/4 tsp. pepper
8 oz. cream cheese, cut up
2 c. milk
3 c. chicken broth or bouillon cubes, dissolved

In 3 quart pan combine broth, potatoes and carrots. Bring to a boil. Add pepper and salt. Reduce heat. Cook 15 minutes or until vegetables are tender. Saute onions in butter. Stir in flour and milk. Add cream cheese; stir until chunks are melted (low heat). Add to potatoes and broth mixture. Simmer until ready to serve. Serves 5 to 6. Enjoy!