Melt the butter in a soup pot over medium heat. Stir in the onion, celery, and garlic. Cook and stir until the vegetables are tender, about 5 minutes. Sprinkle in the flour, and cook 3 minutes more.
2.
Increase the heat to high, and slowly stir in the chicken broth to dissolve the lumps of flour and vegetables. Add the remaining ingredients, and bring to a boil.
3.
Reduce heat, and simmer 10 minutes. Stir to dissolve the cream cheese.
