Melt the Butter: In a large saucepan over medium heat, melt 4 tablespoons of butter until it begins to bubble but doesn't brown, about 1-2 minutes. Swirl the pan gently to ensure even melting.

Add the Dry Ingredients: Stir in 1/4 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of white pepper. Keep stirring constantly for about 1 minute until fragrant and lightly golden.

Incorporate the Chicken Broth: Gradually whisk in 4 cups of chicken broth, mixing until completely smooth and free of lumps, about 2-3 minutes.

Add the Vegetables: Once the broth is warmed through, add 2 cups of drained mixed vegetables. Stir well and bring to a gentle simmer for 5 minutes.

Blend for Consistency: Using a potato masher, gently mash some of the vegetables in the pot for a desired consistency, about 1-2 minutes.

Finish with Half and Half: Lower the heat and whisk in 1 cup of half and half, stirring continuously for another 5 minutes.

Serve and Enjoy: Once heated through, taste and adjust the seasoning if necessary. Ladle the soup into bowls or mugs.