John Myers
Creamy Potato Soup with Chicken
The perfect creamy potato soup with chicken recipe with a picture and simple step-by-step instructions.
- 1 piece Butter, about 50 gr.
- 1 small Onion
- 1 Bit Garlic
- 1 piece Leek, about 100 gr.
- 1 Bit Fresh celery
- 2 piece Mushrooms brown
- 150 g Bacon cubes
- 150 g Flour
- 800 ml Chicken broth
- 10 piece Potatoes, about 400 gr.
- 400 g Chicken breast fillets
- 1 a cup Double cream
- Aroma puree
- Pepper
- 10 piece Bacon slices for the garnish
- Chives for the garnish
- Peel and finely dice the onion and garlic. Rinse the leek and dry it well, halve and cut into thin slices. Finely dice the celery as well. Peel the potatoes and dice 2/3 finely, grate the rest finely (we need to set). Cut the chicken fillets into bite-sized pieces. Cut the mushrooms into eighths. Cut the bacon into small cubes.
- Heat the butter and fry the bacon cubes until crispy, then add the vegetable cubes and let everything sweat. Then dust with a good tablespoon of flour and deglaze with the warmed chicken stock. Now season a little with salt & pepper, add the potato cubes, the grated potatoes as well as the chicken and the mushrooms and simmer gently on a low heat until the potatoes are soft.
- In the meantime, cut the large bacon slices in half and place 2 on top of each other in a pan and fry them without fat, degrease on crepe. Cut a few rolls from the chives.
- When the potato cubes are done, stir in the crème double, taste again with aroma puree and let the soup boil up a little.
- Put the finished soup in a soup cup, garnish with the bacon slices and the chives ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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