Cream Cheese Potato Soup

1 can (15 oz.) chicken broth
2 cups shredded hash browns
1/2 cup shredded carrots
2 Tbs. butter
2 Tbs. flour
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 cup whole milk
1 1/2 tsp. dill weed
1/2 tsp. garlic
1 (8 oz.) cream cheese, cubed

In a large soup pot combine the chicken broth, potatoes and carrots. Heat to boiling and then reduce heat and allow to simmer. Then in a medium saucepan, melt butter and add the onions. Cook 1 minute and then stir in the flour. Cook for a minute or two and then whisk in the cream cheese. Stir in the milk and seasoning. This mixture will be very thick. Cook and stir for one minute. Add this mixture to chicken broth and whisk until smooth. Do not boil again, but cook on low 5 minutes or until hot and you are ready to serve.


- This is a really quick recipe, taking 10 minutes or less to make. For Lucas's sake I only do 1/2 tsp. of dill weed. Served with grilled turkey and cheese sandwiches.