Melt the butter in a large pot over medium heat.
Stir in the flour and cook for about one minute, stirring continuously until the mixture is smooth but not browned.
Pour in the chicken stock, add the drained mixed vegetables, garlic powder, and onion powder then stir everything together.
Use an immersion blender to partially mash the vegetables to your desired texture.
Bring the soup up to a boil, then lower the heat to a gentle simmer.
Stir in the heavy whipping cream (or milk if you prefer a lighter soup) and season with salt and pepper to your liking.
Let the soup simmer gently for 5 to 10 minutes to allow flavors to meld.
Serve warm, optionally topped with freshly cracked pepper, some whole vegetables, chopped parsley, and crispy bacon pieces.
