April and Nick Patterson love to cook this amazing creamy potato soup on cold winter nights. It’s quick and easy, but oh so good.

Boil 32 ounces chicken broth

Cook 4-5 diced potatoes with 1/2 jumbo clove of garlic and 1/2 onion

Cook 15 minutes

Add 2 cans cream of chicken soup

Cook 5 minutes

Add 8 oz. cream cheese and cook 15 minutes until melted

Add flake salt and seasons pepper to potatoes while they cook

Serve with snipped green onions