Description
Learn how to make a delicious Chicken Potato Soup with this quick and easy recipe. Perfect for a cozy night in or a hearty meal any day!
Ingredients
- 1 Tbsp (15 ml) vegetable oil
- 1/2 medium onion, diced
- 1 tsp (5 ml) minced garlic
- 1 tsp (5 ml) dry thyme
- 1 lb (454 g) potatoes, cut in 1-inch pieces
- 710 ml vegetable or chicken stock
- 240 ml milk or light cream; if you want it richer, you can sub in heavy cream
- 3 Tbsp (45 g) all-purpose flour
- 1/2 cup (60 g) shredded cheddar cheese
- 1/2 lb (227 g) cooked beef, shredded or chopped in 1/2-inch pieces
- 240 ml frozen peas or mixed vegetables, thawed
- Salt and pepper, to taste
- Parsley, chopped, for garnish
Instructions
- In a large pot, heat the vegetable oil on medium flame, then add the diced onion, minced garlic, and dry thyme, cooking for about 3-4 minutes.
- Add the potato pieces and pour in the vegetable or chicken stock.
- Increase the heat to bring it to a boil, then reduce to a simmer, covering with a lid until the potatoes are soft but still hold their shape, approximately 10 to 15 minutes.
- As the potatoes cook, combine the all-purpose flour with milk or cream in a small jar and shake well to create a smooth mixture.
- Shred the cheddar cheese and let the frozen peas or mixed vegetables thaw.
- When the potatoes are ready, pour the flour and cream mixture into the pot, stirring for 3-4 minutes until the soup thickens.
- Mix in the shredded cheese, cooked beef, and thawed vegetables, cooking until the cheese is fully melted and the beef is warmed throughout. Adjust the seasoning with salt and pepper.
- Sprinkle with chopped parsley and serve alongside crusty bread or a roll.
Notes
- For a richer consistency, use heavy cream instead of milk or light cream.
- Ensure the potatoes are evenly sliced to ensure even cooking.
- Customize the soup by adding carrots or celery for extra flavor and nutrients. Garnish with paprika or sour cream for added flavor.
