Potato Cream Cheese Soup

4 Cups chicken broth
4 Cups shredded potatoes
¼ Cup minced onion
¼ Cup shredded carrots
1 Bay leaf
½ Tsp. salt
¼ Tsp. pepper
1 Pkg. cream cheese

Combine broth, potatoes, onion, carrots, bay leaf, seasoned salt and pepper. Bring to a boil, then reduce heat and simmer 10-15 min. Remove bay leaf. Reduce heat to low. Stir in cream cheese. Heat, stirring frequently until cheese melts.

Makes 8 servings.