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.
Submitted by: suzanne-mcminn on May 6, 2011