This Creamy Chicken Potato Soup is stick to your ribs comfort food for those cold winter nights.
In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.
Sprinkle the flour over the vegetables and stir until coated.
Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender.
Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency.
Stir in the chicken and parsley. Add salt and pepper to taste. Serve.