Chicken & Potato Cream Soup

suzanne-mcminn

One of the most delicious soups I’ve ever made!

Difficulty: Easy

Servings: 6

Prep Time: 20 minutes Cook Time: 15 minutes (not counting potatoes)

Ingredients

4 large potatoes (or 6-8 small/medium)

1 cup cut-up leftover chicken

2/3 cup butter

2/3 cup all-purpose flour

1 medium onion, chopped

7 cups milk

1 cup cheese, shredded (cheddar or pepper jack or whatever you like!)

8 ounces sour cream

1 teaspoon garlic salt

pepper, to taste (use lots!)

2 tablespoons fresh chives (or 2 teaspoons dried)

Directions

This soup started out as a variation on my baked potato soup recipe.

Peel and boil potatoes; cool and cut up. For the chicken, you can either prepare some specifically for this recipe, or use a cup (or so) of leftover chicken.

In a large soup pot, melt butter. Add flour and chopped onion. Once butter/flour/onion mixture thickens and bubbles, add the chicken, milk, cheese, sour cream, potatoes, and garlic salt. Simmer for 10 minutes. Stir in chives. Add lots of pepper. Serve immediately.

Categories: Budget, Cream Soups, Dairy, Main Dish, Soups & Stews

Submitted by: suzanne-mcminn on May 6, 2011