Creamy Light Chicken Potato Soup
Nothing warms the mind, body and soul like a bowl of hot soup on a cold day
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  1. 1/2 cup chopped onion
  2. 2 table spoon butter
  3. 2 garlic cloves, minced
  4. 3 cups chicken broth
  5. 1 cup cubed peeled potato
  6. 1 cup diluted milk
  7. 1 heaped table-spoon all-purpose flour
  8. 3 table spoon processed cheese ( used cream cheese here)
  9. 1 cup chopped skinless chicken breasts (you may skip this if you’re out of chicken)
  10. 1/2 teaspoon freshly ground black pepper
  11. 1/4 teaspoon salt
  12. a table spoon chopped fresh parsley (optional)
  1. Heat a sauce pan over medium-high heat. Melt 2 table spoon butter. Add onion and garlic; sauté 3 minutes.
  2. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes, until potato is tender.
  3. Combine milk and flour, stir well with a whisk.
  4. Add the milk mixture to potato mix; cook 5 min or until slightly thick, stirring constantly. Remove from heat; add cheese, stir until cheese melts. Stir in chicken, pepper, and salt. If desired, garnish with parsley.
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