½cupfinely diced yellow onion, about 1 medium onion
½cupsmall diced celery, about 2 stalks
½cupsmall diced carrots, about 1-2 medium carrots
2clovesgarlic, finely minced
3cupschicken broth, I use low-sodium
2 ½ to 3cupspeeled and small diced potatoes, about 2-3 medium potatoes (see note)
1cupmilk, I use 2%
1 (8-ounce)packageregular or light cream cheese, softened
2cupscooked diced chicken
In a large pot, melt the butter and add the onion, celery, carrots and garlic. Cook, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent.
Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 8-10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth (or blend in a blender). Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
Add the softened cream cheese to the soup in 1-inch pieces. Let the cream cheese sit in the soup and warm through completely before stirring until smooth.
Add the cooked chicken and heat through. Season with salt and pepper. Serve.
Potatoes: I like to leave the peels on if using red potatoes, but you can peel (I peel all other varieties of potatoes).Simplified Variation: for a simpler variation, blend the milk, flour AND softened cream cheese together and add to the soup (instead of adding the milk and cream cheese separately).