Potato Cheese Soup

This is my family's absolute favorite. I don't make it that often, it's almost like a special occasion meal, for cold days. So good.

6-8 potatoes, peeled and diced
2-3 carrots, sliced
2-3 celery stalks
1 onion, chopped
1 pkg (8oz) cream cheese, softened
1/4 cup butter or margarine
1 can (10 oz) cream of chicken soup, undiluted
2 cups milk
bacon bits (or 4 bacon strips, fried and crumbled)
salt & pepper

Place potatoes, carrots, celery and onion in a large kettle; cover with water. Cook until tender.
Meanwhile, in a mixing bowl, combine cream cheese, butter and soup. Stir well. Add milk, salt, pepper. Add mixture to vegetables. Heat thoroughly. For a thicker soup, drain vegetables before adding cream cheese mixture. Yield 10-12 servings.

Now for my touches. The original recipe said to put the bacon in the pot. You can if you want, but we always have bacon bits on the table, and put them and a slice of kraft cheese, and stir it in. Also i usually put more carrots and celery then it says. And i never drain the water.

I usually let the soup simmer for a long time, at least an hour. Its easy, and kids love it and it warms you up.