Servings: 6Prep Time: 20 minutes Cook Time: 15 minutes (not counting potatoes)
pepper, to taste (use lots!)
2 tablespoons fresh chives (or 2 teaspoons dried)
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
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