2 cups chicken broth
1 cup carrots diced
1 onion chopped
1/2 cup celery chopped
2-4 cups potatoes chopped
2 tbsp flour
salt to taste
1/4 tsp white pepper
8 oz. cream cheese
2 cups milk
2 tbsp butter
Combine broth, vegetable, salt and pepper. Cook until veggies are tender. Stir in cream cheese until it melts. Add milk. Blend melted butter and flour. Add to the soup until it thickens.
Top with cheddar cheese to serve
