Cream Cheese Potato Soup

This soup goes great with corn bread.

8 medium potatoes, peel and diced
1 cup chopped celery
1/2 a large onion, finely chopped
1 1/2 tsp. salt
1 tsp. chicken bouillon
1/2 tsp. thyme
1/4 tsp. pepper

3 cups water

8 oz. cream cheese

1 can evaporated milk
1/4 cup flour

milk

In a large pot combine veggie and spices in water (the water should just cover the veggies, add a little more if needed). Bring to a boil and simmer 15 to 20 minutes or until the veggies are tender. Mash slightly with a potato masher and add the cream cheese in chunks. Stir over low heat until the cream cheese is mostly melted. Combine milk and flour with an electric mixture. Stir milk/flour mixture into soup returning the soup to a boil to cook the flour. OR combine milk and flour in a small pan; over medium heat stir constantly until it starts to bubble. Then pour the thickened milk into the soup and stir until well mixed. If the soup is too thick add a small amount of milk to reach desired thickness.