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Chicken and Potato Soup




Source of Recipe


Dianna Boggs Eiler


Recipe Introduction


This soup is good on a cold winter's day. I also add about 7 cubes of Mexican Velveeta to make it cheesier, as well as to give it some zip. I have also added bacon bits to this before, and it gives it a baked potato taste.


List of Ingredients




Cut ½ of an onion into thin strips. Sauté until softened in 3 Tbsps. butter and some white wine (about 1/3 cup).

In a large pan filled with water, gently boil 7-8 potatoes, cubed, until cooked. Drain.

In a large sauce pan, Combine:
1 cup chicken broth
3 cups half-n-half
½ cup white wine
½ cup white sauce mix or 2 Tbsp. cornstarch
Chicken bouillon -3-4 Tbsps. Or to taste
¾ + tsp. salt (to taste) taste sauce before adding salt to judge amount needed
Pepper (to taste)
Celery salt (to taste)
Cajun spice mix (to taste)


Recipe



Bring mixture to a boil and stirring constantly, cook over low heat about 3 minutes. If sauce is too thick, add more chicken stock, or half-n-half.

When done, add the drained potatoes, and some cooked chicken, cut into bite-sized pieces. Let soup simmer for about ½ hour before serving, or fix ahead to let ingredients meld flavors.

Just reheat before serving.