6 to 8 potatoes, peeled & diced
2 to 3 carrots, sliced
1 to 2 celery stalks, sliced
1 onion, chopped
1 pkg. (8 oz.) cream cheese, softened
1/4 c. butter
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
2 c. milk
Salt & pepper to taste
4 bacon strips, fried, crumbled

Place potatoes, carrots, celery and onion in a large kettle; cover with water. Cook until tender. Meanwhile, in a mixing bowl combine cream cheese, butter and soup; stir well. Add milk, salt, pepper and bacon; add to vegetables and heat through.

For a thicker soup, drain vegetables before adding cream cheese mixture. Yield: 10 to 12 servings.