Tracy's Cream cheese & potato soup

4 cups chicken broth (or water)

4 cups peeled and cubed potatoes

1/4 teaspoon pepper

1 (8 ounce) package cream cheese, cut into chunks

3 medium carrots, peeled & chopped
2 stalks celery, chopped

1 medium onion, chopped

2 cloves garlic, crushed or minced

1 cup fresh peas

Salt, to taste

Oregano

Basil

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Combine broth, potatoes, vegetables, and spices.

Boil on medium heat until potatoes are tender.

Smash a few of the potatoes to release their starch for thickening.

Reduce to low heat.

Add cream cheese.

Heat, stirring frequently, until cheese melts