Creamy potato soup

Description

It has very creamy texture and is different from other soups. Almond milk can also be added instead of dairy milk because it has a different flavor and consistency.

Ingredients

• 2 tbsp oil
• 300 gram boneless chicken (cubes)
• ¼ tsp black pepper (crushed)
• ¼ tsp salt or to taste
• 2-3 tbsp butter
• 1 tbsp chopped garlic
• 1 medium onion (chopped)
• 3 tbsp all purpose flour
• 1 litter stock
• 500 ml milk
• 200 ml cream (room temperature)
• 700 gram potatoes (peeled and cubed)
• 1 tsp red chili powder
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• 1 tsp black pepper (crushed)
• 1 tsp salt or to taste
• 1-2 tbsp green onion (leaves chopped)

Directions

1. Take oil in a pan, add chicken in it and cook for 2-3 minutes.
2. Then add black pepper, salt and cook until chicken is crispy and golden.
3. Remove it in a bowl and save it for later use.
4. Take butter in a pan and let the butter melt.
5. Then add garlic, mix it, then add onion and sauté it until translucent.
6. Then add flour, mix well and cook for a minute.
7. Add stock and whisk well.
8. Then add milk, whisk, add cream and again whisk very well.
9. Then add potatoes and bring it to boil.
10. Cover the pan with lid and cook it on medium flame until potatoes are tender for about 18-20 minutes.
11. After that blend the mixture slightly.
12. Then add red chili, Italian seasoning, dried parsley, black pepper and salt and mix well.
13. At the end add chicken and onion leaves and mix for 1-2 minutes.
14. Soup is ready, remove it in a bowl and serve hot.

Tutorial

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