Cream Cheese Chicken Soup

It's starting to get chilly here. At least for a week at a time before it gets warm again. So with the cooler air comes my desire to make soup. Hot soup + a cold evening = a happy girl. It just makes me feel all warm and cuddly inside. Be prepared to see lots of soups/stews over the next few months while cold weather continues. :)

Anyway...enough rambling. This soup is incredible. I got it from Mel's Kitchen Cafe, no big surprise there. Her recipe is great...I just tweaked it a bit to make it fit my persnickety tendencies. So, without further ado...the soup.

Ingredients:
-chicken breasts (I think I used 2 or 3), diced
-2 tablespoons butter
-3 cups chicken broth
-4-5 carrots, peeled and sliced small (or a cup or so of baby carrots, chopped)
-4 potatoes, chopped into about 1/2 inch pieces
-1 cup milk
-4 tablespoons flour
-1 8oz block of cream cheese (it helps for it to be room temp)

Directions:
In a large pot, heat the butter over medium high heat. Add the chicken pieces. Cook about half way, then add the chicken broth. The chicken will keep cooking as the rest of the coup comes together. Add in the chopped carrots and potatoes. Add more broth to cover the veggies if needed. Let the liquid come to a boil, then reduce the heat so it's just simmering. Let it keep simmering until the veggies are tender, about ten minutes or so. Mix the flour with the milk, and slowly pour it into the soup. Mix well. Next, add the cream cheese in small chunks and stir the soup until it is all melted in. It might take a few minutes, so just keep stirring it occasionally until it's all smooth and yummy. Serve and enjoy!