Creamy Potato Soup

Heather Day

1/4 C. Chopped onions

4 med potatoes, diced

2 tsp. salt

(8-oz.) cream cheese, softened

3 c. milk

4 Tbs. butter

2 cubes chicken bouillon

1 2 c. water

1/4 c. flour

In a large saucepan, saute onion in butter. Add potatoes, bouillon, water and salt. Cover and cook 15 minutes or until tender. Blend cheese, flour and 1 c. milk until smooth. Stir into potato mixture. Season to taste. Garnish each serving with shredded cheese, chives or paprika. Serves 4-6. YUMMY! Print Recipe