Darby's Cream Cheese Chicken and Vegetable Soup

Cream Cheese Chicken and Vegetable Soup
(found here)

INGREDIENTS:
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk (1% is my milk of choice)
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

DIRECTIONS:
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 the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Jenny's Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup

3-4 cans chicken broth
3 can cream of chicken
1 can cream of mushroom
1 can original Rotel Tomatoes
1 can white Shoepeg corn
2 cups cooked diced potatoes
1 small block Velvetta cheese
4-5 diced cooked chicken breasts or picked meat from roasted chicken
2 Tbsp dried parsley

Mix all together in large pot. Heat until potatoes are cooked through

Susan's Vegetable Cheese Soup

Melt 2 Tbsp of butter in a large pot.
Saute 2 carrrots sliced and 1 small onion chopped.
Stir in 1 Tbsp cornstarch and 3 Tbsp flour.
Heat and then add 2 cups of milk and 1- 14 oz can of chicken broth.
Cook over medium heat until thickened. (About 10-15 min)
Add 2 cups grated cheddar cheese and 1/2 tsp salt.
Then add 1 stalk cooked brocolli and 1 potato cooked and chopped.
Add 1/2 tsp of parsley and chives if you like. (I don't.)