This recipe takes the classic comfort of potato soup and elevates it with a creamy, flavorful twist using cream of chicken soup. It's surprisingly easy to make, incredibly delicious, and perfect for a chilly evening or any time you crave a warm, satisfying meal. This recipe is designed for both novice and experienced cooks, offering a simple yet sophisticated result.
Why Cream of Chicken Soup Works Wonders
Many might question adding cream of chicken soup to potato soup, but it adds a depth of flavor that's hard to replicate otherwise. The chicken broth base provides a savory richness, while the cream adds a luxurious texture that perfectly complements the creamy potatoes. It’s a shortcut that doesn't compromise on taste!
What You'll Need:
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk or half-and-half (for extra creaminess)
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Salt and pepper to taste
- Optional additions: Bacon bits, shredded cheddar cheese, chives
Step-by-Step Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
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Blend for Creamy Texture: Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Caution: Always vent the lid of a blender when blending hot liquids to prevent pressure buildup.
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Incorporate Cream of Chicken Soup: Return the blended soup to the pot. Stir in the cream of chicken soup and milk or half-and-half. Heat through, but do not boil.
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Season and Serve: Season the soup with salt and pepper to taste. Garnish with fresh parsley, bacon bits, shredded cheddar cheese, or chives if desired. Serve hot and enjoy!
Frequently Asked Questions (FAQs)
Can I use different types of potatoes?
Yes! Russet potatoes are ideal for their fluffy texture when blended, but you can also use Yukon Gold potatoes for a slightly sweeter and creamier soup. Avoid waxy potatoes like red potatoes, as they won't blend as smoothly.
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting the chicken broth with vegetable broth and omitting any bacon bits. Ensure your cream of chicken soup is vegetarian-friendly as well; some brands use chicken fat.
How can I thicken the soup?
If your soup is too thin after blending, you can thicken it by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or a roux (equal parts butter and flour cooked together). Simmer for a few minutes to allow the thickener to work its magic.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What are some other variations I can try?
Get creative! Add roasted vegetables like carrots or sweet potatoes for extra flavor and nutrition. Experiment with different herbs and spices like thyme, rosemary, or smoked paprika. You could also add cooked chicken, ham, or sausage for a heartier soup.
This creamy potato soup recipe with cream of chicken soup is a guaranteed crowd-pleaser. Its simplicity, delicious flavor, and adaptability make it a perfect addition to your culinary repertoire. Enjoy!
