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
