Creamy Potato Cheese Soup

• 6 to 8 potatoes, in chunks
• 2 to 3 carrots, sliced
• 1 to 2 stalks celery, sliced
• 1 onion, chopped
• 1/2 stick margarine
• 1 can cream of chicken soup
• 2 c. milk
• 8 oz. pkg. cream cheese, softened
• 1 tsp. salt (or to taste)
• pepper
• 4 to 6 strips bacon, fried and crumbled (I use ham cubes)
• 1/4 lb. butter
• 1 qt. diced onions
• 1/2 c. all-purpose flour
• 2 qt. stock (1/4 c. base and 2 qt. water)
• 1 1/4 c. Potato Buds
• 1 qt. half and half cream
• 1/2 tsp. broiler spice
• 1 tsp. basil
• dash of Tabasco

1. Saute butter and onions on low for 10 to 15 minutes in skillet; don't brown.
2. Add flour to onions and butter, cook 4 to 5 minutes; don't brown.
3. Mix chicken stock with Potato Buds; use a whip and blend until smooth.
4. Add stock mixture to roux; mix slowly, using whip.
5. Cook for 15 to 20 minutes.
6. Whip in half and half and cook for 10 more minutes.
7. Do not boil.
8. Season with broiler spice, basil and Tabasco.
9. Add 4 cups diced, cooked potatoes.

potatoes, carrots, stalks celery, onion, margarine, cream of chicken soup, milk, cream cheese, salt, pepper, bacon, butter, onions, allpurpose, stock, cream, broiler spice, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851257 (may not work)