Roasted Potato & Chicken Soup — just right for what’s left of winter
I got lucky the other day and went to my pantry to see if I had any makings for a warm wintry soup. Thank goodness this worked out – I roasted diced potatoes as “croutons” to top the soup and went heavy with the onions, sour cream and skinless chicken thighs. It hit the spot!
ROASTED POTATO & CHICKEN SOUP
EQUIPMENT: large baking sheet, soup pot, chef’s knife, whisk, measuring gear, chopping board, several mixing bowls, wooden spoon, metal spatula
INGREDIENTS
4 large russet potatoes
2 medium yellow onions
4-5 skinless chicken thighs, fat removed
8-10 cups chicken broth (from containers or bouillon cubes)
6 bacon strips
4-6 garlic cloves, sliced thinly, lengthwise
2 cups sour cream
2 cups milk
1 Tablespoon olive oil
2 teaspoons dried thyme
2 teaspoons dried basil
Salt and pepper to taste
LET’S GET STARTED
Prep ingredients: dice potatoes about ½-inch square, medium-dice onions, thinly chop bacon, cut chicken thighs into bite-size pieces.
Put thighs in the refrigerator.
½ diced potatoes: Liberally oil a large baking sheet, add potatoes and roast 30 minutes in 425 oven until crispy on the outside.
In soup pot, heat olive oil, render bacon until crisp. (I put about ¼ cup water in there to get the bacon started without burning.) Scoop out crisp bacon and set it aside.
Into bacon fat, saute onions, then add garlic just before onions are translucent.
Add broth, 2 pinches of salt, thyme and basil. Add rest of diced potatoes to the soup pot and simmer at least 15 minutes. You want these potatoes to get mushy and thicken the stock to a degree.
Carefully add chicken pieces to the soup. Simmer at least 10-15 minutes to make sure chicken’s cooked.
In a medium size bowl, whisk together milk and sour cream. When soup-pot potatoes are soft and chicken is cooked, move pot off the heat and carefully pour in the sour cream/milk mixture. Stir until well combined.
Then add roasted potatoes. (They’re going to be your potato croutons!)
Sample soup and adjust to your tastes with salt and pepper.
Serves 6–8 people, my guess. Serve with cornbread or warm rolls, if you can. But don’t fret, if you don’t.
–
Patsy R. Brumfield
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