Chunky Chicken, Potato, Cream and Cheese Soup

In case you haven’t noted, this soup contains cheese, cream and potatoes. Along with chicken. Of course, I am not averse to any of it, but the thing is, a lot of time, people mistakenly think of me as a person who is calorie conscious.

I am the living proof of non-calorific consciousness.

Is there a word?

Never mind. I didn’t get auto-corrected.

Chunky Chicken, Potato, Cream and Cheese Soup

So let me tell you how the Chunky Chicken, Potato, Cream and Cheese Soup came about. I had some leftover chicken stock in the fridge, some cream that I had just opened a day back, and needed finishing, a bit of chicken breast which my mother wanted me to finish, and some parsley leaves which was going to dry up soon.

My mother looked at me with hope and despair.

Who am I to tell her otherwise?

Start by heating a teaspoon of butter in a thick-bottomed vessel, and when it heats, throw in a small handful of chopped red onions (about 1/4th cup), along with 5-6 peeled, whole garlic cloves. Stir them about over medium-high heat for a couple of minutes.

Add about 100 gm. chopped chicken breast. For this application, I just took the frozen chicken, chopped it up while it was semi-frozen, and added directly. It was simple and effective. Stir the chicken about until its no longer pink, about 2-3 minutes more.

Add 1/2 cup chopped potatoes. Notice, I haven’t taken off the skin of the starchy potatoes used. I used 1 medium potato, but feel free to use as much/as little as you want, but let me tell you, the potatoes are the key to this dish. They add the lovely starchy feel to this dish.

Stir the potatoes about for a minute or so.

Add 2 cups of chicken stock (500 ml.) and let the mixture come to a boil. At this point, I added (sneakily, I might add), a single ripe red chilli (for some extra texture and flavor, but you can totally skip this), and a teaspoon of chopped parsley (you can also use all cilantro, i.e. dhaniya patta or all parsley if you like) and a teaspoon of chopped cilantro (because I had both).

Once it comes to a boil, cover the vessel with a tight-fitting lid, turn the heat down to a simmer, and let it cook for 30 minutes at least.

After thirty minutes, everything will be cooked well, and soft, and if you think the soup’s looking too dry, add an additional cup of chicken stock, or water. At this point, mash the soup a bit into submission, or use an immersion blender, or take a bit of it, blend it in a food processor, and return to the pot.

The soup should not be smooth – it should have chunks in it. Chunks equate character.

Let everything come to a boil a second time, then turn down the heat back to a simmer, and add around 50 ml. cream (I used plain dairy cream, from Amul), and 2 cubes of crumbled processed cheese (you can use Cheddar, Mozzarella, Edam, Gouda, or any cheese that has the propensity to melt), about 40-50 gm. You can use cheese spread too!

Combine, let cook for another few minutes, and then remove from heat and top with more parsley and cilantro and a swirl of cream before serving this soup. In my house, the Chunky Chicken, Potato, Cream and Cheese Soup recipe I made fed two people.

Written by Poorna Banerjee

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