2 c. water or chicken broth
1 c. shredded carrots
1 medium onion
1/4 c. chopped celery
1 tsp. salt
several dashes of hot pepper sauce
1 (8 oz.) pkg. cream cheese, cut up
2 c. milk
2 tbsp. butter
2 tbsp. flour
snipped parsley (optional)

Cook first 6 ingredients until vegetables are tender. Stir in cream cheese; add milk, butter and flour until blended. Cook until mixture bubbles and thickens.