*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 temperature.