Creamy Potato Soup

Serves: 6

6-8 large baking potatoes, cubed

1 medium sweet onion, chopped

2 carrots, chopped coarsely

3 celery ribs, chopped

3 cloves garlic, chopped

3 cups chicken stock

16 ounces cream cheese, softened

Garnish [optional]: grated cheddar cheese, bacon bits, chives, sour cream

Heat 3 tablespoons of olive oil in a stock pot or Dutch oven over medium heat. Add potatoes, onion, carrots, celery and garlic. Sauté for about 10 minutes:

Cover the vegetables with chicken broth. Bring to a boil, then reduce heat; cover and simmer about 20 minutes until potatoes are fork tender. Add salt and pepper to taste. Remove from heat and strain or separate the vegetables from the broth. Return the broth to the pot and add 16 ounces of softened cream cheese, blending until smooth. Add half of the vegetable mixture back into the broth. Mash the other half of the vegetables, return them to the pot and mix thoroughly. Keep warm until ready to serve.

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