- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 bunch chopped fresh chives
- 2 quarts heavy cream
- 2 cups water
- 1 quart milk
- 3 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 4 potatoes, peeled and cubed
- 1 pound skinless, boneless chicken breast halves - cut into cubes
- 3 tablespoons chopped fresh parsley
- 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.
03/01/2017
recipepes.com
Cream of Chicken and Potato Soup, recipe
PT15M
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5
455 calories
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