Vegetable Chowder

I am in a dinner group with a ton of people in my student ward at BYU. My good buddy Adam made this soup for dinner and it was amazing.

2.5 lb bag of Normandy blend frozen vegetables
(broccoli, cauliflower and carrots)
5 Chicken Bouillon Cubes
2 8 oz packages of cream cheese
6 cups of water

Place frozen vegetables in pot with bouillon cubes and
Water. Boil covered for 20 minutes. Mash with potato
Masher until lumps are small. Cube the cream cheese
Bricks into small pieces, and whisk into soup mixture.
Turn heat to medium low and stir until cream cheese
Is incorporated and melted.

Serve immediately.