Cream of Chicken Soup

By Dee  ,

April 2, 2015

Cream of Chicken Soup

  • Yields: 8


2 medium potatoes, diced

1 onion, finely chopped or grated

1 onion, finely chopped or grated

400ml milk (ignore photo it shows more than)

3 tbsp flour

3 tbsp butter

2 tsp garlic

any scraps of cooked chicken you have

pepper to season


1potatoes, garlic granules and onions in a pan with the butter over a medium heat to soften. don't let them brown

2when potatoes are soft, add 3 tbsp flour and stir to coat buttery potatoes.

3add a little stock, stir (think like making a roux). Add a little milk, then a little stock at a time until milk and stock is all added.

4bring to boil and simmer for about 20mins

5blend with a stick blender, or food processor in batches

6add chicken and blend again (this will make even the smallest amount of chicken go a long way in a soup)

7season to taste

8serve with a sprinkle of parsley - not pictured