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Categories:Viewed: 26 - Published at: 8 years ago
Ingredients
- 6 to 8 potatoes
- 2 or 3 carrots
- 1 or 2 celery stalks
- 1 onion
- 1 (8 oz.) pkg. cream cheese, softened
- 1/4 c. margarine
- 1 (10 3/4 oz.) can cream of chicken soup
- 2 c. milk
- salt and pepper
Method
- Cook vegetables in water in large kettle until tender. Meanwhile, in mixing bowl, combine cream cheese, butter and soup; stir well.
- Add milk and salt and pepper.
- Add to vegetables and heat through.