Ingredients

The following ingredients have 8 Servings
  • 1 tbsp olive oil
  • 2 tsp garlic (minced)
  • 1/4 cup onion (diced)
  • 4 tbsp butter
  • 1/3 cup flour
  • 2 oz cream cheese (it must be softened to avoid lumps)
  • 2 tsp kosher salt (adjust to taste)
  • 1 tsp black pepper (adjust to taste)
  • 1/2 tsp dried thyme (or seasoning of your choice)
  • 1 cup chicken broth
  • 1 1/2 cups Shamrock Farms Whole Milk
  • 1/2 cup Shamrock Farms Heavy Whipping Cream
  • 3 cups mixed vegetables (THAWED: small sized diced carrots, peas, corn and potatoes work well)
  • 1 cup diced, cooked chicken (optional)

Instruction

  • In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside. 
  • Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and spices and stir until combined. 
  • Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.
  • Add in veggies, potatoes, and/or chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly. 
  • Give the soup a taste to check and see if more seasoning is needed, and if so add salt, pepper and seasoning of choice accordingly. 
  • Serve immediately.