Categories: Soups

Ingredients

• 5 cups trimmed cut-up green beans
• 5 cups chicken broth, or veggie broth
• 3 cups water
• 2 pounds yukon gold or red potatoes, 2" chunks
• 1/2 teaspoon salt
• 1 onion, sliced
• 3 garlic cloves, mashed
• 6 Tablespoon butter
• 2 carrots, sliced
• 1/2 cup Cream Cheese
• salt and pepper to taste

Directions

1. In a soup pot, add the potatoes, salt and mashed garlic; cook until almost done(potatoes need to be firm, not falling apart). Set aside and leave in broth.

2. In a stew pot, add the butter; saute the carrots, onions, celery, green beans until onions are soft.

3. Add the potatoes in their broth to the ingredients in the stew pot; add more water or broth if necessary.

4. Cook until potatoes are soft enough to break and broth is boiling. Turn the heat off; add the cream cheese and mix until potatoes are broken up and well mixed. Season with Salt and pepper.

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