Creamy potato soup

[Wranglerscout]

6 large potatoes
3/4lb. of diced ham
1 large diced onion
3 large fine chopped carrots
1 and 1/2 stick of butter
8oz of cream cheese
3 chicken bouillon cubes
Salt and pepper as needed

Boil potatoes in 6 to 7 cups of water. Do not strain off water. Once potatoes are done mash them about half way to loosen the starch in the potatoes. Add onion, carrots, ham and two bouillon cubes. Once all veggies are about 50 percent done add butter and cream cheese and the last bouillon cube. Bring to boil for 5 minutes then turn on low and serve. Better than mom's!