Chicken and Potato Soup

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Quick Post: Florida is experiencing 80 degree temps lately with ridiculously high humidity – but I know you Northerners could still use some warming soups. This is perfectly comforting, rich and creamy; and I wish that it was cooler here so I have a good excuse to make some. Thanks for reading, enjoy!

Chicken and Potato Soup – adapted from Damn Delicious

  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme, (*fresh if you have it*)
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth (*I used homemade chicken stock*)
  • 2 cups milk
  • 2 russet potatoes, peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions –

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed.
  • Serve immediately
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