Creamy Potato Soup With Chicken Chunks

  • Difficulty: Ultra Basic
  • 45 minutes
  • 2 servings

Chicken and potatoes combine together very well, in this simple, yet delicious soup. Cooking it is very simple, so even if you’re not that experienced in making soups, it shouldn’t be a big deal for you. As a tip, we recommend serving it with a fried baguette, topped with caramelized onion and turn it into a dish worthy of a classy restaurant!

Ingredients Needed for Creamy Potato Soup With Chicken Chunks

2 tablespoons of vegetable oil
3.5 ounces of chicken breast, diced
1 teaspoon dried basil
1 red onion, thinly sliced
½ cup red wine
1 teaspoon butter
1 baguette, sliced in halves
3 potatoes, diced
1 cup vegetable stock
½ cup heavy cream
nutmeg
pepper

How to Cook Creamy Potato Soup With Chicken Chunks

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the chicken and season it with basil. Cook it for around 10 minutes. Leave it aside.
  3. Heat the remaining oil in a skillet over medium heat. Add the onion, a pinch of salt, and pour the red wine. Stir, and cook it for 2 minutes.
  4. Separately, melt the butter in skillet. Add the baguette slices and toast them for 2 minutes on both sides.
  5. Heat a saucepan over medium heat, fill about half of it with water, and add the potatoes. Boil them for about 20 minutes, or until fork tender.
  6. Move the diced potatoes in a blender. Pour the vegetable stock and heavy cream. Season with nutmeg and pepper.
  7. Blend until smooth and creamy.
  8. Divide the soup into 2 serving bowls. Top the bread with sautéed onion and serve the soup with it.

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