Chicken Potato Soup

by Rachel on June 17, 2011

Chicken Potato Soup

Mashed potatoes added to chicken soup is my newest obsession.  The potatoes dissolve into the soup making it thicker and even more delicious than standard chicken soup.  You have a number of options with the mashed potatoes.  You can buy prepared mashed potatoes and dump them in your soup.  You can reconstitute potato flakes, and then add them, or go the old fashioned route and boil some potatoes, mash them, add a little butter and half & half, eat a little, and put the rest in your soup.  When I mash potatoes I use Yukon Gold (or TJ’s Gold).  I wash them, LEAVE THE PEEL ON, cut them into chunks and simmer them for 15 mins or so.  Using a potato masher I mash them, add salt, pepper, milk or cream, a little butter and VOILA, mashed potatoes.  For this soup I put the finished potatoes in the blender or the Cuisinart and I process them until they are really smooth.  Really smooth mashed potatoes work a bit better for this soup and you still get all of the nutritional benefit of the potato peel.

Chicken Soup with Mashed Potatoes (serves 10-12)

  • 1 tablespoon good quality butter
  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 1 leek, cleaned, thinly sliced, white part only
  • 1 large onion, finely diced
  • 3 cups carrots, coarsely chopped
  • 3 cups celery, coarsely chopped
  • 1 cup white wine
  • Three 32-oz boxes chicken stock
  • 3 large boneless, skinless organic chicken breasts
  • 3 cups mashed potatoes, processed in a blender or Cuisinart until smooth
  • 20-oz crimini mushrooms, sliced

Heat olive oil and butter in a large soup pot or Dutch Oven over medium heat.  Add the shallot, leek and onions and sauté for 10-12 minutes until soft.  Add the carrots and celery and sauté an additional five minutes.  Add the white wine, allow it to boil briefly, 2-3 minutes.  Add the chicken stock and the chicken breasts.  Bring to a simmer.  Simmer until the chicken is just cooked through, about 20 minutes.  Using tongs, remove the chicken from the pot and set on a cutting board.  Chop into bite-sized cubes.  Once the chicken is chopped, return it to the pot.  Add three cups of mashed potatoes.  Stir gently until it is thoroughly mixed into the broth.  Add the chopped mushrooms.  Cook an additional ten minutes.  Check the seasoning and add salt and pepper as necessary (I add 1 teaspoon salt and ½ teaspoon finely ground white pepper).  Serve.

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