Creamy Potato and Chicken Soup

Creamy Potato and Chicken Soup

This basic delicious recipe can be varied in several ways.  Instead of potatoes, the primary vegetable can be cauliflower, broccoli, asparagus, celery or mushrooms.  The vegetable base, either 1/2 or all, can be put into a blender before adding the milk and chicken and pureed for a truly "creamed" soup.  The chicken can, also, be omitted or substituted for just about any another meat.  I do this same basic soup with salmon for a salmon chowder which is very good.  I don't think I'd like this soup with beef or venison, but pork, clams (for clam chowder), or fish are all good.  For a dairy free version of any of these soups, simply use almond milk, (unflavored), or any other non-dairy milk that is unsweetened, instead of the milk as stated in the recipe.  This recipe is gluten free by nature, or to make it grain free, use potato starch instead of the corn starch as stated in the recipe.  Additionally, for a really decadent version, which is amazing with the salmon variation, use half and half or full cream for part or all of the milk in the recipe.

Creamy Potato and Chicken Soup
Makes about 6 servings

In a large sauce pan, (about 4-6 quart size), place:

2 tablespoons cooking fat (I had some bacon grease, but just about anything will work here)
3/4 cup sweet onion, diced
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon parsley flakes
1/2 teaspoon thyme flakes
1/2 teaspoon celery seeds

Cover the pot with a well-fitting lid and cook the onions and seasonings over medium heat until the onions are fragrant and translucent.

Add to the pot:

4 Yukon Gold potatoes, peeled and 1/2" dice (other potatoes will work, these are just the best!)
5 cups chicken broth (recipe here)
1 teaspoon sea salt (omit if broth is salted)
2 teaspoons Everything Seasoning (or seasoning salt)

Cover the soup and bring it to a boil.  Skim off any foam that comes to the surface.  Reduce the heat to simmering and cook the veggies until the potatoes are tender, about 8 to 10 minutes.

Combine 1/2 cup water or cooled broth and 6 tablespoons cornstarch in a cup and pour into the boiling soup.  Stir well until the mixture has thickened.  It may seem like it is a bit too thick, but adding the remaining ingredients will thin it down to the proper consistency.

At this point turn the heat off, but leave the pot on the burner.  Add, stirring very gently as to not break the chicken up any further:

2 cups diced, cooked chicken 
4 slices bacon, cut up

Then gently stir in:

2 cups milk 

Serve immediately.  Enjoy!