Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, diced (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1.5 pounds (680g) Yukon Gold potatoes, peeled and diced (about 4 medium potatoes)
  • 1 pound (450g) cooked chicken, shredded or diced (leftover roast chicken is ideal)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped, for garnish (Optional)
  • Shredded Cheddar Cheese, for garnish (Optional)
  • Crusty Bread, for serving (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, and rosemary; cook for 1 minute more until fragrant.
  2. Pour in chicken broth and bring to a simmer.
  3. Add diced potatoes to the broth. Simmer until potatoes are tender, about 15-20 minutes, or until you can easily pierce them with a fork.
  4. While the potatoes are cooking, melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux).
  5. Gradually whisk the roux into the simmering soup, stirring constantly to prevent lumps. Simmer for 5 minutes, or until the soup has thickened slightly.
  6. Stir in the shredded chicken and heavy cream. Heat through gently, being careful not to boil.
  7. Season with salt and pepper to taste. Garnish with fresh parsley and shredded cheddar cheese (if desired). Serve hot with crusty bread.