Dice the onion into 1/4-inch pieces, dice the celery and carrots into 1/2-inch uniform chunks, peel the potatoes and cut them into 1/2-inch chunks, and measure out the chicken broth and milk. Melt the butter in a large pot over medium heat, then add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step builds the flavor foundation of the soup by allowing the aromatics to release their natural sweetness.

Sprinkle the flour and garlic powder over the softened vegetables from Step 1, stirring constantly for 1-2 minutes to cook off the raw flour taste. This creates a roux that will thicken the soup and distribute the garlic flavor evenly throughout. I like to cook the flour this way because it prevents lumps and gives the soup a silkier texture than if you just whisked it in raw.

Gradually whisk in the chicken broth and milk to the vegetable and roux mixture from Step 2, stirring constantly to prevent lumps from forming. Once fully incorporated, add the potato chunks from Step 1. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the potatoes are completely tender and easily pierced with a fork.

Remove the pot from heat and add the softened cream cheese, stirring constantly for 2-3 minutes until fully melted and incorporated into the soup. The soup should look creamy and smooth. Add the cooked chicken and fresh parsley, stirring gently to combine. I always use room-temperature cream cheese because it melts smoothly without creating clumps—cold cream cheese can seize up in the hot broth.

Taste the soup and season generously with salt and pepper to your preference. Ladle into bowls and serve hot. The soup is rich and creamy with tender vegetables, perfectly cooked potatoes, and shredded chicken in every spoonful.