*There is an updated version of this soup HERE.*
This was our Sunday dinner and a perfect meal for a chilly, frosty evening. This recipe comes from my sister-in-law, Erin, and from her sister, Melanie. I’ve had it for a while but only tried it out today and it was delicious. Simple and creamy and very satisfying. It was thick enough for our bread bowls (made from my favorite French Bread roll recipe) and very filling.
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (I used 1/3 less fat cream cheese), softened at room temperatureSaute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Add cooked chicken and heat through. Season with salt and pepper.
Recipe Source: from Erin and Melanie