Description
A thick and hearty potato soup lightened up a bit with no cream in the base and added protein with some tasty chicken.
Ingredients
Scale
- 2 tsp olive oil
- 1 yellow onion, chopped small
- 3 cloves garlic, peeled and minced
- 8 cups low-sodium chicken broth
- 3 lbs russet potatoes, peeled, rinsed, and cut into 1-inch cubes
- 2 cups carrots, diced
- 1 cup celery, minced
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp smoked paprika
- salt and pepper, to taste
- 3 cups cooked chicken, breast and dark meat
- Shredded cheddar cheese for topping, optional
Instructions
- Heat the olive oil over medium heat in a 6-quart soup pot. Add the onions and cook until soft and fragrant. Add the garlic and cook for 1-2 minutes more.
- Add the chicken broth, potatoes, carrots, celery, thyme, parsley, paprika, and a few twists of salt and pepper to the pot. Stir.
- Heat to simmering, cover, and allow to cook until the potatoes are soft but not mealy. This could take 30-40 minutes.
- Use an immersion blender - carefully - to blend the soup until smooth. I usually base how long I blend on how smooth the potatoes are and leave a few bits of solid carrot - blend to your preference.
- Add the cooked chicken, stir, and continue simmering until the chicken has warmed through. Taste and adjust seasonings as desired.
- Serve warm topped with shredded cheese, if desired.
Notes
Equipment recommendations (click to see on Amazon):
- 6-quart Stainless Steel Stock Pot
- 9-speed Immersion Blender with Attachments
- 8-inch Professional Chef's Knife
Use breast meat only to lower fat and calories
You can use Yukon gold potatoes in place of russet potatoes
- Prep Time: 10 mins
- Cook Time: 1 hour
- Method: Stovetop
