Cream Cheese Chicken Soup

Source: Deals to Meals meal plan

2 T. butter
1 onion, diced
2 cloves garlic, minced
1/2 cup carrots, diced
2 stalks celery, diced
3 cups chicken broth (or 3 chicken boullion cubes + 3 cups water)
3 potatoes, peeled and finely diced
1 cup milk
4 T. flour
8 oz. cream cheese
seasonings to taste: pepper, parsley, oregano, salt, thyme
2-3 chicken breasts, cooked and cubed

In a large pot, melt the butter and add the onion, garlic, celery and
carrots. Saute, 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 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 to ensure the soup doesn’t burn. Soften the cream
cheese in the microwave until it is very soft/melty. I usually place the
unwrapped cream cheese on a plate and microwave it for one minute
at 30% power. I like it really, really soft so it doesn’t leave lumps in
the soup. Add the cream cheese to the soup in small tablespoon-size
pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until cream cheese is melted and mixed in well. Add the chicken and heat through. Add spices to taste.