Chicken Potato Soup

This chicken potato soup combines "traditional" chicken noodle soup and potato soup to create something truly unique and satisfying. In this particular dish, or should I say bowl, there is a lot of chicken. I don't think I emphasized "a lot" enough! Not to mention, the chicken is extremely soft and flavorful, literally just falling apart. 

The chicken is then paired with the buttery-bite of chopped yukon gold potatoes and the sweetness of diced carrots. Upon initial taste, you are hit with the flavors and textures from the chicken and vegetables, but they are quickly almost forgotten by the pleasant surprise of the mashed potatoes. They linger in your mouth with a heavenly, thick, creamy texture and not-to-be-forgotten rich, buttery flavor. It is simply left dancing on your tongue until the next bite.

 Adding mashed potatoes when serving is by far one of my favorite additions to broth soups. It gives this unique body and richness to these types of soups which is missing otherwise. 

Ingredients:
Soup:
5-6 diced yukon gold potatoes, peeled and diced
1/2 white onion, diced
1 stalk celery, finely chopped
2 carrots, finely chopped
2 tablespoons olive oil
2 tablespoons butter
1 rotesserie chicken, meat shredded
3 tablespoons fresh curly parsley
2 teaspoons salt
1/2 teaspoon crack black pepper
16 oz chicken stock
3 cups water
1/2 cup cornstarch
1/2 cup milk


Mashed Potatoes:
4-5 yukon gold potatoes, peeled and chopped
3-4 tablespoons butter
1 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/4 cup milk, or more depending on consistency 


Directions:
1. In Dutch Oven, combine potatoes, onion, carrots, celery, olive oil and butter over medium heat stirring occasionally until the potatoes are fork tender and the onions are translucent.


2. Add chicken, parsley, salt, pepper, chicken stock, and water until warm.


3. While warming the soup, in a separate saucepan add chopped potatoes covering them completely with water. Bring the water to a boil. Continue to boil until the potatoes are fork tender. Drain and place lid tightly back on-top.


4. Then for the soup in a small cup place cornstarch. Slowly add milk while whisking with a fork. Slowly pour this mixture into the soup while stirring the soup constantly with a whisk. The soup will begin to thicken. Bring to a full boil. Then lower to medium heat and continue to simmer. 


5. While the soup finishes thickening, mash the potatoes. Add butter, salt and pepper. Slowly add the milk as you mash the potatoes so you reach the perfect consistency. 


6. For each serving, add a 1/2 cup of the mashed potatoes to a bowl and pour soup over the top. It adds a rich thickness to the soup.

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