Martha Helmandollar’s Carrot Potato Soup

2 cups chicken broth
3/4 cups chopped celery
3/4 cups chopped onion
2 cups diced fresh carrots
1 (8 oz) package cream cheese
1 1/2 cups evaporated milk
2/3 cup instant potato flakes
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

Combine broth, celery, onion and carrots in a large saucepan and bring to
boil. Cover and simmer slowly until veggies are tender, about 15 minutes.
Stir in cream cheese and evaporated milk. Add potatoes (leftover mashed
spuds work too), parsley and pepper. Mix well to combine and continue
simmering until thickened, stirring often.
Puree in blender for a fabulous texture.
Garnish with a light sprinkle of parsley
flakes around the bowl rim and you'll feel like you're at Stanford's!

For a "healthier" version, you can use low-sodium broth, fat-free cream
cheese and evaporated skim milk.
This tastes better the second day