3 tablespoons butter
1 large onion, chopped
1/2 cup chopped celery
6 to 8 small red new potatoes (or any other potato peeled) boiled until fork tender and cut into 1 inch cubes. (It is not necessary to peel red potatoes. That’s only one of the wonderful things about them.)
3 quarts chicken broth
2 teaspoons parsley flakes, crushed
salt and pepper to taste
2 bay leaves
1 medium carrot, peeled and chopped
1 can whole kernal corn, undrained
2 cups cooked chicken cut in bite-size pieces
1 pint half and half or heavy cream
3 tablespoons corn starch
In large soup pot melt butter and sauté onions and celery until tender and transparent. (Don’t you just love the smell of sautéing onions?)
Add chicken broth, chopped carrot, corn, bay leaves, parsley, and salt and pepper. Bring to a boil and reduce temperature. Cook until carrots are tender and add chicken and cubed potatoes.
In a 1 quart bowl, slowly pour half and half into corn starch and stir until smooth. Pour mixture into soup and stir until fully incorporated. Slowly bring to a boil. Allow soup to boil for 5 minutes, stirring constantly to prevent scorching. Reduce heat to low and simmer for twenty minutes.
Garnish with grated cheese and chopped green onions, if desired.
My husband raved about this soup…and ate more than one bowl.
Until next time…
But without faith it is impossible to please him: for he that cometh to God must believe that he is, and that he is a rewarder of them that diligently seek him. Hebrews 11:6