The inspiration for this recipe came while I was chatting with a friend. He mentioned that he was eating canned soup for lunch. As we talked, I mentioned how adding a few key ingredients would completely remake the soup into a wonderful meal. This is the result of that conversation.
2 Tbsp. butter (no substitutes)
2 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
4 cups chopped potatoes (I leave the skin on)
3 Tbsp. unbleached white flour
4 cups chicken broth
2 cups milk
1 tsp. salt
3 cups chopped or shredded chicken
2 medium carrots, sliced
8 ounces frozen corn
1 cup chopped broccoli (or you can substitute green beans)
2 Tbsp. fresh thyme (or 2 tsp. dried thyme)
dash cumin
pepper to taste
Melt butter and heat oil in a Dutch oven over medium-high heat. Add the chopped onion and minced garlic, cook for about five minutes, or until onions are soft. Add the chopped potatoes and sprinkle flour over potatoes. Mix together with onion until completely coated and you can no longer see the flour. Add the chicken broth and bring to a boil. Boil for 10 minutes; add milk and reduce heat to medium. Stirring frequently, allow soup to return to a boil. Add remaining ingredients and simmer for about 30 minutes.
