Heartwarming Creamy Chicken Potato Soup Recipes

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Steps:

• 1. Get all of your veggies chopped.
• 2. In a dutch oven, over medium heat - melt butter and add the onion, leek, carrots, celery and garlic. Saute for about 5 minutes, stirring occasionally.
• 3. Add the chicken broth and potatoes. Simmer until vegetables are tender. Stirring occasionally.
• 4. Add corn, salt, pepper and thyme. Stir.
• 5. Whisk the flour and milk until well blended. Add to the broth and vegetables and stir well and often, so there is no sticking.
• 6. Warm up the cream cheese in the microwave - just until soft and add dollops to the soup...leave it sit for a minute to melt and then whisk into the soup.
• 7. Add the chicken now, and continue cooking until meat is warmed through.
• 8. Serve hot! This is one delicious soup...

Steps:

• Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.

Steps:

• Season chicken with seasoned salt and pepper.
• Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
• Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
• Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
• Taste and adjust seasoning with salt, pepper, and cayenne.

Steps:

• Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
• Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
• Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.