Step 1

In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

Step 2

Sprinkle the flour over the vegetables and stir until coated.

Step 3

Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender.

Step 4

Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency.

Step 5

Stir in the chicken and parsley. Add salt and pepper to taste. Serve.