Description
A creamy and comforting potato soup with chicken and vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked and shredded chicken breast
- 3 medium potatoes, peeled and diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- In a large pot, heat a splash of oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until soft and fragrant, about 5-7 minutes.
- Toss in the diced potatoes and stir for a minute.
- Pour in the chicken broth and bring to a boil. Reduce heat, cover, and let simmer for about 15 minutes, until potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Return to low heat and stir in shredded chicken and heavy cream, heating through for about 5 minutes.
- Taste and adjust seasoning with salt and pepper as desired.
- Ladle into bowls and garnish with fresh herbs before serving.
Notes
Use fresh ingredients for the best flavor. The soup can be made ahead and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg