Categories: Soups

Ingredients

• 2 Tblsp butter
• 2 onions, diced
• 2 potatoes, peeled & diced
• 1 carrot, peeled & diced
• 750ml chicken stock (or a mix of stock & water)
• 3/4 Tblsp arrowroot powder
• 150ml milk
• 1 large chicken breast cooked & diced (or equivalent of left over roast chicken)
• 300ml cream (if using very thick double cream make a half cream & half milk mixture)

Directions

1. Melt the butter in a large soup pot & cook onions, potatoes & carrot for about 5mins. Do not brown the vegetables.

2. Add the stock & simmer for 30mins.

3. Season with salt & pepper then puree the soup completely.

4. Blend the flour & milk together then add to the blended soup and cook to thicken.

5. Add the chicken & cream to the soup & cook for 10mins.

6. Season & serve.

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