Creamy Chicken Potato Soup

6 Servings

Ingredients

2 T butter
1/2 C diced onion
1/2 C diced celery
3/4 C diced carrots
2 T all-purpose flour
3 C chicken broth
1 1/2 C milk
1 medium potato, peeled and cubed (about 2 cups)
1 8 oz package cream cheese (softened)
2 C shredded cooked chicken (rotisserie works really well)
1 t minced parsley

Instructions

In a large pot, melt 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 minus or until potatoes are fork tender. Stir in the cream cheese until melted. Add more milk if you need to thin out the soup. Stir in the chicken and parsley. Add salt and pepper to taste. Serve with toast or dinner roll.