Creamy Chicken Potato Soup

Ingredients

2 tablespoons butter

1/2 cup diced white onion

1/2 cup sliced celery

3/4 cup sliced carrots

2 tablespoons all-purpose flour

3 cups chicken broth

1 1/2 cups milk

1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces (about 2 cups)

1 (8 ounce) package cream cheese (softened)

2 cups shredded cooked chicken (rotisserie or canned chicken works well)

1 tablespoon minced flat leaf parsley (optional) 

Instructions

In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

Sprinkle the flour over the vegetables and stir until coated. 

Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 

Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 

Stir in the chicken and parsley. 

Add salt and pepper to taste. Serve.