6 stalks celery
1 med. onion
6 c. water
3 tbsp. chicken bouillon
Carrots
4 c. milk
10 tbsp. flour
1/2 c. butter
2 (8 oz.) cream cheese

Boil celery, onion, water, bouillon and carrots until tender. Mix milk, flour and butter, cook until thick.

Blend cream cheese with a little of the milk mixture in blender. Add to rest of milk mixture and celery mixture. Heat thoroughly.