3 1/2 c. Chicken broth
1 1/4 c. skim milk
4 med. potatoes peeled and sliced into thin pieces
4 oz cream cheese
1/2 tbsp minced garlic
1/8 c. dried parsley
1 tsp crushed red pepper flakes
Topping: shredded cheddar and garlic croutons
In a large pot combine the chicken broth and skim milk over high heat.
Add potato slices and garlic and bring to a rolling boil.
Reduce heat to medium and add parsley, salt and pepper- stir. Leave on medium heat for 20 mins or until potatoes are fork tender.
Reduce to low heat.
Add crushed red pepper flakes and stir in the cream cheese until it melts.
Use a potato masher to mash up some of the potatoes to thicken the soup.
Once all cream cheese in incorporated in the soup, and you have mashed some of the potatoes, give it a few good stirs then remove from heat.
Let stand 5 minutes and serve with shredded cheddar and croutons. Serves 4.