Ingredients
- 4 cups diced potatoes (about 3 medium, peeled)
- 1 large carrot, peeled and sliced
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon fresh gound black pepper, or to taste
- 1 (8 ounce) package cream cheese, cut into pieces
- 2 cups light cream (or can use full-fat milk)
- 3 cups chicken broth (or can use water mixed with chicken boullion granules)
- Seasoned salt, to taste
How to Make
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Step 1: In 3 quart pan combine broth, potatoes and carrots; bring to a boil. Reduce heat. Cook 15 minutes or until vegetables are tender.
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Step 2: Saute onions in butter for about 3 minutes. Add in garlic; cook stirring 2 minutes. Stir in flour, cayenne, black pepper and light cream or milk. Add cream cheese; stir over low heat until chunks are melted. Add to potatoes and broth mixture. Simmer until ready hot. Season with salt to taste.
We hope you enjoy this recipe!
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