1In large stock pot over medium heat melt butter and sauté aromatics (onion, celery, carrot) until softened slightly about 5 minutes.
*Add shredded zucchini here if you like*
2Stir in flour and cook for approximately 5 minutes to cook off flour taste and make a paste like roux.
3Add dried thyme and chicken stock whisking while it comes to a simmer until it becomes slightly thickened 5-7 minutes.
4Add minced garlic, diced potatoes, water (should cover the potatoes) rosemary sprig, bay leaf, salt & pepper. Gently simmer for 25 minutes until potatoes are slightly tender.
5Turn the heat to low & carefully remove 1/2 of the vegetable & potato mixture into a large mixing bowl and set aside. Make sure to get the bay leaf & rosemary out.
6Using an emersion blender carefully blend the vegetables, potatoes & liquid left in the stock pot until there is a creamy base. This takes about 7-10 minutes. Blend cream cheese into this creamy base.
7Add the reserved vegetables, potatoes, bay leaf & rosemary sprig back to the creamy soup base and stir gently.
8Finally add Worcestershire sauce & evaporated milk. This is ready to serve but can also simmer for awhile if you like. Season with salt and pepper to your taste liking here.
Be sure to remove the bay leaf & rosemary sprig prior to serving.
9Garnish: cubed Andouille sausage fried crispy & shredded cheddar cheese works well with this creamy soup. You could also use crispy bacon or cubed ham in the soup.