Place the salted butter in a large Dutch oven or stockpot over medium heat and let it melt completely.
Once melted, sprinkle in the flour and stir constantly with a spatula to combine into a smooth roux, cooking for about one minute without browning.
Pour in the chicken stock and add the drained mixed vegetables, garlic powder, and onion powder; stir everything together thoroughly.
Use an immersion blender to puree the soup to your preferred texture, leaving some chunks if you like.
Bring the soup to a rolling boil, then lower the heat to a gentle simmer.
Slowly add the heavy whipping cream or milk and season with salt and pepper, tasting and adjusting as you go.
Let the soup simmer on low for 5 to 10 minutes to let the flavors meld.
Serve hot, optionally topped with cracked black pepper, a few reserved whole vegetables, fresh parsley, and crispy bacon bits for extra flavor and texture.
