Boil 2 cups of water and add 2 chicken bouillon cubes (or use 2 cups of prepared broth). Add vegetables, salt, and pepper. Cook until veggies are tender.
Stir in cream cheese until it melts. Add milk. Blend melted butter and flour and add to the soup to thicken slightly. Stir well. Heat through.
Garnish with cheddar cheese and/or green onions.
Originally Submitted
5/22/2008
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