Cream of Zucchini and Carrot Soup

Cream of Zucchini and Carrot Soup
4 c. chicken broth
4 med. zucchini, sliced
2 carrots, sliced
1 onion, chopped
1 8 oz pkg cream cheese (do NOT use light)
1/8 t. salt and dash of pepper

Put broth, zucchini, carrots, onion in 2 qt. saucepan. Boil, cover and simmer for 20 min. Remove from heat. Add cream cheese. Blend with handheld blender, or blend in blender in batches and then return to pan. Add seasonings, heat through and serve.