I woke up with a stuffy head and the aches all over (as well as blizzard-like weather outside). Not wanting to reach for the usual chicken noodle soup but still needing something comforting and warming, I threw together the following vegetable-potato soup and topped it with chicken breast left overs. —Ashley Marie
extra virgin olive oil
small yellow onions
small red potatoes
dried parsley flakes
bay leaves, whole
1/2 to 1 cups
whole milk, room temp
chicken breast, cooked (leftovers work well)
In This Recipe
Heat a large pot over medium heat. Once hot, add your EVOO.
Smash your garlic cloves and roughly chop. Finely chop your shallots. Add both to the hot EVOO and let sautee a few minutes until they begin to soften.
Chop your onion and add to the pot. Sprinkle with some sea salt. Let everything continue to cook over the medium heat until it has softened and the onions have begun to sweeten.
Add your water and crank the heat up to high.
Cut your potatoes into halves and then each halve into quarters. Once your water is boiling, add your potatoes along with all the spices and the two bay leaves to the pot.
Give everything a few good stirs and let rapidly simmer for ten minutes.
Slice the large carrot very thinly. Add to the pot.
Let everything continue to rapidly simmer until it is very soft, another ten minutes.
Turn off the heat and let cool down a little for five minutes. Remove your bay leaves and discard. Blend soup with a hand-immersion blender until smooth.
Add half cup of whole milk to the pot and blend. Check consistency and add up to a half cup more until you reach desired creaminess/thickness.
Ladle into a bowl. Sprinkle a little sea salt over and then top with a little mound of chopped chicken breast. Lay some chopped green onion and generously drizzle with some more EVOO.