Potato Chicken Cream Soup

Prep Time: 20 mins | Cook Time: 25 mins | Course: Dinner | Servings: 8

Red potato chicken cream soup with cream cheese, green onions, and a cheddar garnish. Although the directions are with leftover cooked chicken and broth, I used the carcass of a leftover whole-cooked chicken and made my own stock. Just fill a stock pot with enough water to cover the bones and let boil for 1 ½ hours adding more water as necessary. See notes below. This delicious soup is inspired by Chungah of Damn Delicious https://damndelicious.net/2014/01/17/chicken-potato-chowder/ 

¼ cup butter

1 onion, diced

3 stalks celery, diced

2 Tbsp flour

8 cups chicken stock

3 cloves garlic, minced

2.5 lbs red potatoes, diced

2 cups heavy cream

2-3 cups cooked chicken, cubed or shredded

8 oz cream cheese, cubed

1 ½ tsp green goddess seasoning or onion seasoning blend with salt

½ tsp salt

pepper, to taste

3 green onions, sliced

1 cup cheddar cheese, optional garnish

In a dutch oven or soup pot, saute onion in the butter with celery over medium-low heat for 3 minutes. Stir in the flour for 1 minute, then add in the chicken stock scraping up any flavor bits from the bottom of the pan. Stir in the garlic and potatoes raising the heat to medium until the potatoes are cooked through, about 15 minutes. Stir in cream, chicken, cream cheese, green goddess seasoning, salt, and pepper to taste. Stir in half of the green onions and half of the cheddar cheese and taste/correct for seasoning preferences. Ladle soup into bowls and garnish with green onions and a few shreds of cheddar cheese.

* If using a chicken carcass, strip bones of meat. You should have between 2 and 3 cups of chicken. Place bones in a stock pot and cover them with water. Simmer over low heat for 1 ½ hours adding water as necessary. Strain broth when finished simmering and discard the bones.