Creamy Chicken Potato Soup

Ingredients

• 2 tablespoons Butter (For sautéing vegetables; can substitute with olive oil.)
• 1/2 cup White Onion (Diced; about 1/2 medium onion.)
• 1/2 cup Celery (Sliced; approximately 2 stalks.)
• 3/4 cup Carrots (Sliced; about 2 medium carrots.)
• 2 tablespoons All-Purpose Flour (For thickening the soup.)
• 3 cups Chicken Broth (Low sodium preferred; can substitute with chicken stock.)
• 1 1/2 cups Milk (Whole milk recommended for creaminess; adjust for desired consistency.)
• 1 medium Potato (Russet or Yukon Gold, peeled and cubed into 1/2-inch pieces (about 2 cups diced).)
• 8 ounces Cream Cheese (Softened; cut into cubes for easier melting.)
• 2 cups Cooked Chicken (Shredded; rotisserie chicken works well or use leftover cooked chicken.)
• 1 tablespoon Fresh Parsley (Minced, for garnish (optional).)
• To taste Salt (Start with 1/2 teaspoon, then adjust to preference.)
• To taste Black Pepper (Freshly ground preferred.)

Instructions

1. In a large Dutch oven or pot, melt the butter over medium heat.
2. Add the diced onion, sliced celery, and sliced carrots to the pot and sauté until softened, about 5-7 minutes, stirring occasionally.
3. Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
4. Slowly whisk in the chicken broth, ensuring there are no lumps. Gradually add the milk, whisking continuously to combine.
5. Add the cubed potatoes and bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low.
6. Cover the pot and simmer for about 15 minutes, or until the potatoes are easily pierced with a fork and are tender.
7. Remove the pot from the heat. Stir in the softened cream cheese until completely melted and the soup is creamy and smooth. If the cream cheese doesn't fully incorporate, return to low heat and stir until smooth.
8. If needed, add more milk, 1/4 cup at a time, to thin out the soup to your desired consistency.
9. Stir in the cooked shredded chicken and fresh parsley (if using). Heat through.
10. Season with salt and freshly ground black pepper to taste. Remember that chicken broth can be salty, so season accordingly.
11. Serve hot, garnished with additional fresh parsley if desired. Pairs well with crusty bread or crackers.