Cream Cheese Soup

Cream Cheese Soup by Kathy Wrisley

1 small onion, finely chopped
1 tbsp butter
3 C chicken broth
3 medium carrots, cut ¼ inch slices
2 medium potatoes, peeled & cubed
2 C cubed chicken or ham
2 tbsp minced parsley
1/4 C flour
1 C milk
1 (8oz) pkg cream cheese

Sauté onion in butter. Add broth, carrots & potatoes. Boil. Reduce heat, cover & simmer 15 min until vegetables are tender. Add meat, parsley, salt & pepper. Heat through. Combine flour & milk until smooth. Add to soup. Bring to a boil. Cook & stir until thickened. Reduce heat & add cream cheese until melted.