2bags10z frozen mixed vegetables (corn, carrots, peas, and green beans)
2bay leaves
4Cchicken broth
3Cmilk
2TBSPcorn starch
4ozcream cheese
3Cshredded cheddar cheese
1/3Cshredded Parmesan cheese
Salt & Pepper to taste
Instructions
In a large pot over medium heat, melt butter. Saute onions, garlic and celery.
While that cooks, wash & chop potatoes.
Add potatoes and all bags of frozen vegetables into the pot. Cover with chicken broth, a pinch of salt & pepper, and bay leaves. Bring to a boil over medium high heat, reduce heat & cover with lid, simmer for 15-20 minutes.
While that simmers, shred cheese (if necessary) and cube cream cheese. Stir cornstarch into milk until well-combined.
Once veggies are tender, add cheeses and milk to the soup. Stir until melted & well-combined.
*Optional - Use a immersion hand blender to blend some of the vegetables for a smoother, less chunky texture.