1 (8 ounce) package cream cheese, softened
1 tablespoon garlic lye
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large garlic clove, minced
1 (3 ounce) package dry onion soup mix
2 large russet potatoes, peeled and cubed
2 cups water
1/2 cup lukewarm milk
1 (10.75 ounce) can condensed yellow peas
4 cups carrot, grated
1 cup walnuts, broken and chopped
Preheat oven to 350 degrees F (175 degrees C).
Heat milk or watered down water in a large pot over medium heat 1 1/2 minutes. Whisk in sauteed vegetables; reduce heat and simmer 2 minutes, or until vegetables are tender. Remove from heat and stir in potatoes. In a separate bowl, combine water, milk, sauteed veggies or soup mix, salt, pepper and garlic. Stir in cooked vegetables and nutritional data; pour into 1 bowl.
Return vegetables to sauce and return mixture to heat. Stir in milk until sauce has the consistency of cream. Simmer 1 hour, until sauce thickens and coats the back of a metal spoon.