This has to be Carolyn's
Potato Soup ...
In a large pot (Carolyn uses a cast-iron pot) combine the
potatoes, carrot, salt, pepper, and garlic powder with enough
water to cover potatoes. Cook potatoes until fork tender,
usually about 20 minutes. Drain in a colander.
In the same pot, blend cream cheese and cream of chicken
soup with a hand mixer until the mixture is thoroughly blended.
Return the cooked potatoes and carrots to cream cheese mixture.
Stir all ingredients to blend.
Cook on low heat surface for 15 minutes. Add Velveeta cheese
to the soup, let cheese melt, and serve.