Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 4 tablespoons all-purpose flour
- 6 cups chicken broth
- 3 large Russet potatoes, peeled and diced (about 4 cups)
- 2 cups cooked, shredded chicken
- 1 cup heavy cream or whole milk
Instructions
- Step 1: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion and celery and sauté for 5-7 minutes until the vegetables are softened and translucent.
- Step 2: Whisk in the flour and cook for 1 minute to create a light roux. Gradually pour in the chicken broth, stirring constantly to ensure the roux dissolves fully and the mixture is smooth.
- Step 3: Add the diced potatoes and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Step 4: Stir in the shredded chicken and the heavy cream. Season generously with salt, black pepper, and 1 teaspoon of dried thyme (if desired).
- Step 5: Continue to cook for another 5-10 minutes, stirring occasionally, until the soup is hot throughout. Do not let the soup come back to a rolling boil after adding the cream. Taste and adjust seasonings before serving immediately.
Notes
- Cool leftovers quickly and store them tightly sealed in the refrigerator for up to 3 days; the potatoes will soak up moisture, so expect a much thicker texture when cold.
- To reheat, use very low heat on the stovetop and stir frequently, adding a splash of extra milk or broth if the soup has become too dense after refrigeration.
- For a classic comfort finish, garnish each bowl with freshly chopped parsley, a sprinkle of crispy turkey bacon bits, and serve alongside thick slices of rustic crusty bread for dipping.
- When adding the heavy cream, make sure it is at room temperature before stirring it into the warm soup to prevent any temperature shock that could cause the base to curdle or split.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American