Here's a yummy recipe for potato soup that is very filling and will warm you up on a cold day!
8 medium-large potatoes (peeled and diced)
3 carrots (I slice them but you can shred them if you want)
3 stalks of celery (diced)
1 medium onion (diced)
6 cups of water
4 to 6 tablespoons of butter (can use up to 8 tablespoons), or could use margarine i/o butter
8 tablespoons of flour
1 teaspoon of salt
1/4 teaspoon of pepper
3 cups of milk
1 8-oz. package of cream cheese (I use light)
1 family size can 98% fat free cream of chicken soup (or 2 15-oz. cans)
In a large kettle cook potatoes, carrots and celery in 6 cups of water until tender (medium to medium-high heat). Do not drain!
In another saucepan melt butter (or margarine). Stir in flour, salt and pepper. Add the milk gradually, stirring constantly until it's thickened (bring almost to a boil to thicken it, although you don't have to). Add the cream cheese and the chicken soup.
Then add the cream mixture to the potato mixture. Heat thoroughly over a low heat. I like to serve this with crumbled bacon and shredded cheese.
If you prefer to add an onion, you can saute the onions, carrots and celery in some oil first.