Cream Of Chicken & Potato Soup With Dill

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"This is one of those soups I always just throw together without measuring until I wanted to add it here."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (388.5 g)
  • Calories 261.6
  • Total Fat - 19.9 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 69.5 mg
  • Sodium - 537.7 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 1.6 g
  • Sugars - 3 g
  • Protein - 10 g
  • Calcium - 44 mg
  • Iron - 0.7 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.1 mg

Step 1

Bring the oil to medium-high heat in a heavy bottomed pot and add the onions; cook for five minutes, until the edges start to brown.

Step 2

Add the diced potatoes and pressed garlic and cook for 2 minutes while stirring.

Step 3

Add all the remaining ingredients, except for cream cheese, and bring to a boil.

Step 4

Reduce heat to medium and simmer for 45 minutes.

Step 5

Remove the chicken pieces and refrigerate until just cooled enough to handle.

Step 6

Keep the soup on the burner and reduce to medium-low heat.

Step 7

Once the chicken is cooled take all the meat off the bones, chop and set it aside, discard the bones, skin and fat.

Step 8

Stir the cream cheese into the soup and stir until melted; puree the soup with an immersion blender. (If you do not have an immersion blender you can puree this in batches in a blender, making sure you keep the cover off and use a towel to cover it to avoid the soup to spatter.)

Step 9

Add the chopped chicken pieces increase heat to medium high and continue to cook until the soup just starts to bubble; remove from heat and ladle into bowls.

Step 10

Enjoy!

Tips & Variations


No special items needed.

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