Cream Cheese Vegetable Soup

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Last week I was sick-ya know the kind where your don't eat for a few days. Finally I was feeling up to eating. I wanted something creamy and warm. Something to make me feel better. I had been starving for days, and I didn't want the typical chicken noodle soup (ya know it is supposed to help you feel better-but I wasn't into that). So because cream cheese was on sale last month at the store, I had a ton of that plus a whole bunch of veggies in the fridge that were going to go bad if not used immediately! This soup was for sure thick, creamy and delish!

2 chicken breasts (shredded-I actually used some frozen chicken that I had cooked up in the crockpot with Italian dressing and it was so good!

• 4 potatoes-peeled and diced
• 1 cup of carrots-diced
• 1/2 cup of celery-chopped
• 1/2 of an onion-chopped
• 1/2 cup milk
• 4 cups chicken broth
• 2 tablespoons flour
• 1 8 oz block of cream cheese-softened
• salt and pepper

Tip: When it comes to chicken-I like to once or twice a month take a day and cook about 8 pieces in the crockpot in either chicken broth or italian dressing. Cook it on low for 4-6 hours, then shred and freeze for when you need it.

Shred cooked chicken and set aside. Saute onion in a little olive oil. Then add carrots and celery. Saute for about 5 minutes. Add chicken broth chicken, and potatoes. Bring to a boil, and then reduce heat to low for about 30 minutes, or until potatoes are soft. In a bowl mix together flour and milk and then add to the soup. Then add cream cheese and salt and pepper. Let simmer for about 10 more minutes, or until cream cheese is all the way incorporated. Enjoy!