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
- 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