1 tablespoon butter

1 small onion finely diced

1 cup thinly sliced carrots

2 cups peeled and chopped potatoes (I use Yukon Gold potatoes)

3 cups chicken broth

½ teaspoon salt

2 cups cooked chicken chunks or shredded

1 tablespoon dried parsley flakes

1/4 cup all-purpose flour

1 cup milk (I use whole milk)

1 bar (8 oz) cream cheese softened well

In a large pot (with a lid) melt butter over medium-high heat. Add in the onion and sauté for 3-5 minutes or until tender.

Add carrots, potato, chicken broth, and salt. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Cook for 15 minutes.

Add in the chicken and parsley. Stir together and let heat through.

In a separate bowl combine flour and milk and mix together until combined. Pour into the soup. Stir.

Add the chunks of cream cheese into the soup and let it cook for about 5 minutes or until the cream cheese is completely melted into the soup and the soup is thick and creamy.

* To ensure no cream cheese chunks, place the unwrapped bar of cream cheese onto a microwave-safe plate, and cook for 40 seconds.

Leftovers keep well in the fridge for 3-4 days.

I warm them up in the microwave or on the stovetop. You may have to add additional broth or milk when reheating.

Tips:

Cut the potatoes and carrots to the same size (very small bite-sized pieces) so that they will cook in the times given. If they are larger chunks then you will have to cook the soup longer.

Potatoes: We love the taste of Yukon Gold potatoes so that’s what I use. I have used red potatoes and russet potatoes as well. They all work well so use whichever you prefer. I peel the skin off but if you prefer the skin can be left. Just make sure to wash it well before chopping if leaving the skin on.

Milk: I use whole milk in this recipe. Any milk you have will work just fine but I would for sure stay away from fat-free milk.

Cream Cheese: Make sure the cream cheese is softened well, I cook it in the microwave for 40 seconds, before adding it to the soup. If the cream cheese is too cold it will not incorporate well and there will be chunks of it in the soup.

Chicken Broth: I use full-salt chicken broth in this recipe but reduced-sodium chicken broth can be used just as well. Taste at the end and add additional salt if needed.