Cream Of Chicken & Potato Soup With Dill

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!