Cream Cheese Soup

1 can (15 oz) chicken broth
2 c shredded hash browns
1/2 c shredded carrots
2 Tbsp butter
2 Tbsp flour
1/4 c chopped onion
1/2 tsp salt
1/4 tsp pepper
1 c whole milk or cream (you can use 1-2% milk)
1 1/2 tsp dill weed or parsley
1/2 tsp garlic
8 oz cream cheese, softened and cubed

In a large soup pot combine the broth potatoes and carrots. Heat to boiling and then reduce heat and allow to simmer. Then in a medium saucepan, melt butter and add the onions. Cook 1 min and then stir in the flour. Cook for a minute or two and then wisk in the cream cheese. Stir in the milk and seasonings. This mixture will be very thick. (I find it works better to use a spoon instead of a wisk). Cook and stir for 1 minute. Add this mixture to the broth mixture. Wisk until smooth. Do not boil again, but cook on low for 5 minutes or until hot and you are ready to serve.

NOTE: I usually double this recipe and it feed 6 with a little left over

Courtesy of: Pierco Cockerham