Two Potato Soup

Not sure where I got this recipe but it's a favorite of the family.

• Ready In: 40 mins
• Serves: 3
• Yields: 3 cups

Ingredients

• 1⁄2 lb  red potatoes, unpeeled and cut into chunks
• 1⁄2 lb  medium russet potato, peeled and cut into chunks
• 1 (14 1/2ounce) can chicken broth
• 1  cup water
• 1⁄4 cup onion, chopped
• 2  teaspoons  oil
• 1  tablespoon all-purpose flour
• 1⁄4 cup milk
• 2  tablespoons evaporated milk
• 3  tablespoons cream cheese, cubed
• 1  tablespoon fresh parsley, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1⁄3 cup swiss cheese, shredded

Directions

1. Place the potatoes in a large saucepan and add the broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender.
2. Meanwhile in a small skillet, saute onion in oil until tender; add to potatoes.
3. In large bowl, combine flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsely, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and the potatoes are tender, stirring occasionally.
4. Garnish with Swiss cheese.