Ingredients
Scale
- 4 tbsp Unsalted Butter
- 1 medium Yellow Onion, chopped finely
- 2 large Carrots, peeled and diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- ¼ cup All-Purpose Flour
- 4 cups Chicken Broth (Low Sodium)
- 1.5 lbs Russet Potatoes (approx. 3 medium), peeled and cubed into ½ inch pieces
- 2 cups Cooked Chicken, shredded or cubed (Rotisserie works great)
- 1.5 cups Sweet Corn (frozen, fresh, or canned/drained)
- 1.5 cups Whole Milk
- 1 tsp Dried Thyme
- Salt and Black Pepper to taste
- Fresh Parsley for garnish
Instructions
- Sauté Base: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–6 minutes until onions are soft. Stir in garlic and dried thyme, cooking for 1 minute until fragrant.
- Make Roux: Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste.
- Simmer: Slowly pour in the chicken broth while whisking/stirring to dissolve the flour. Add the cubed potatoes. Increase heat to bring to a boil, then reduce to low, cover, and simmer for 12–15 minutes (or until potatoes are fork-tender).
- Finish: Stir in the milk, cooked chicken, and corn. Simmer gently (uncovered) for another 5–10 minutes to allow the soup to thicken and flavors to meld. Do not boil vigorously once the milk is added.
- Serve: Taste and season generously with salt and pepper. Mash a few potatoes against the side of the pot if you want a thicker texture. Ladle into bowls and top with fresh parsley.
Notes
- Potato Choice: Russet potatoes are best as they release starch to thicken the soup. Waxy potatoes will result in a thinner broth.
- Storage: Store in the fridge for 3-4 days. The soup will thicken significantly; add a splash of broth or water when reheating.
- Freezing: If freezing, it is best to do so before adding the milk to prevent curdling.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American