Potato and Broccoli Chowder

4 cups chicken broth
4 cups chopped broccoli
2 carrots, diced
1 onion, diced
1 large potato, peeled and diced
1 stalk celery, sliced
3 tbsp all purpose flour
2 tbsp butter, softened
1/2 cup milk
1 package herbed cream cheese, cubed

In a large saucepan, bring chicken stock to a boil. Add carrots, onion, potato and celery. Return to a boil. Reduce heat and simmer for about 10 minutes or until vegetables are tender. Add broccoli and return to boil again. Cover and simmer for 5-10 minutes or until broccoli is tender-crisp.

Meanwhile, in small bowl, and using fork, blend flour with butter until smooth. Return soup to boil, gradually stirring in flour mixture, boil, stirring for 1 minute. Add milk and cheese; simmer stirring just until cheese is melted.

Note: you can make this soup vegetarian by substitution vegetable broth for the chicken broth.