Creamy Chicken Potato Soup
Experience ultimate comfort with this velvety chicken potato soup. A one-pot masterpiece featuring a subtle Vichyssoise-inspired depth from leeks and smoked paprika, perfect for cozy weeknight dinners.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter 20 g
- 1 medium onion diced
- 2 medium carrots diced
- 2-3 stalks celery diced
- 2-3 cloves garlic finely chopped
- ½ tablespoon fresh rosemary chopped
- ½ tablespoon fresh thyme chopped
- 1 lb chicken breast 450 g
- 2 tablespoons plain flour
- 2 cups milk 475 ml
- 1 ½ lb potatoes 650 g, peeled and cubed
- 4 cups chicken stock 1 liter
- 1 cup low-fat cheddar cheese 120 g
- handful fresh parsley roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
Build the aromatic base
- In a large pot, melt the butter with the olive oil over medium heat. Add the diced onions, carrots and celery, and sauté for 7-8 minutes, until everything softens and starts to smell sweet and savory.
- Stir in the garlic, rosemary, and thyme, and cook for another 1-2 minutes, just until the herbs perfume the pot and the garlic loses its raw edge.
Brown the chicken and make the roux
- Add the chicken breast pieces to the pot and cook until the chicken is browned on all sides, letting the surface take on a light golden color for deeper flavor.
- Sprinkle the plain flour over the chicken and vegetables, stirring well to coat, then keep it moving so the flour cooks out and doesn’t taste pasty.
- Slowly pour in the milk, a little at a time, stirring constantly to ensure a smooth mixture and prevent lumps, and watch it turn into a silky, pale base.
Simmer until the potatoes turn tender
- Add the diced potatoes, then pour in the chicken stock, stirring to lift any bits stuck to the bottom of the pot, because that’s where the flavor hides.
- Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer for about 20-25 minutes or until the potatoes are tender.
Finish with cheese, herbs, and seasoning
- Add the low-fat cheddar cheese to the pot, stirring until it's fully melted into the soup, and keep the heat gentle so it stays smooth.
- Stir in the fresh parsley, then season with salt and freshly ground black pepper to taste.
Notes
Pro Tip: Use the acid trick by adding a small splash of lemon juice right before serving. This brightens the entire bowl and cuts through the richness of the milk and cheddar.
Texture Control: For a perfectly thick base, mash a small portion of the cooked potatoes directly in the pot. This releases natural starch, providing a velvety body without needing extra flour.
Safety Tip: To avoid curdling issues, do not add cheese or acidic ingredients while the soup is at a rolling boil. High heat can cause the dairy to split and become grainy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.