Creamy Vegetable Soup

Creamy Vegetable Soup

From Susan I.

Serves 8-10

1 large cauliflower
2 C grated carrots
Broccoli as desired
2-3 C diced potatoes
2 C chopped onion
4 C chicken broth
2 chicken boullion cubes
1 t basil
1 t thyme
1 t salt
1/2 t pepper
1/2 C butter
3/4 C flour
1 quart half 'n' half
8 oz cream cheese, cut into 1 inch pieces

Cut veggies into small pieces, put them in a large pot, add broth, bouillon and spices. Cook on medium until tender. Set aside without draining.

In a separate pan melt the butter, add flour and cook about 1 minute, forming a roux. Slowly add the half 'n' half and cook, stirring constantly until thick. Add cream cheese and stir until the cream cheese melts. Combine with veggie mixture and cook, stirring occasionally until warmed through.