Creamy Potato Soup

Recipe from Lorilyn Glenn

2 Tbsp butter
1 yellow onion, finely diced
2 cloves of garlic, minced finely
2 stalks celery, diced
½ C diced carrots
3 C chicken broth
2 - 3 potatoes, peeled and diced
1 C milk (not skim)
4 Tbsp flour
1-8 oz. pkg regular or light cream cheese
2 - 3 (~ 1 lb) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery, and carrots.  Sauté, stirring often, for 3 - 4 minutes, until 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 potatoes are tender, about 10 minutes.

In a liquid measuring cup, vigorously whisk the flour and milk together until smooth.  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 so it doesn’t burn.

Soften the cream cheese in the microwave (at 30% power for about 1 minute) until it is very soft and slightly melted. Add the cream cheese in small tablespoon size pieces.  Let the pieces sit in soup and warm through, then stir the soup until the cream cheese melts and mixes well.  Add the cooked chicken and heat through.  Season with salt and pepper to taste. Serve.