Latrell's Creamy Chicken and Potato Soup

Happy New Year! After all of the deliciously rich holiday food we just enjoyed, everyone could use a light but hearty meal. Soup is the perfect filler. Homemade tomato soup is one of my favorites but for the winter, stews are also an excellent choice. Potato soup is not a stew but with additions, it can be just as satisfying. Here my version of Chicken and Potato Soup with a few shortcuts to help the busy home cook. Make it your own by adding vegetables that your family likes!

Latrell’s Creamy Chicken and Potato Soup

Ingredients

2 tbsp olive oil

½ cup chopped onion

¾ cup chopped celery

½ cup chopped carrots

2 tsp fresh parsley

½ tsp Cajun seasoning

¾ cup red bell pepper, chopped

1 garlic clove, finely chopped

1/3 cup all-purpose flour

6 c. chicken stock

2 cups chopped potatoes

1 ½ cups frozen corn kernels

3 cups shredded rotisserie chicken

1 cup half and half

3 green onions, chopped

Bacon bits (optional)

Salt and pepper to taste

Directions

In a Dutch oven (large pot), add onion, celery, carrots and bell pepper; sauté 4 minutes, add garlic cook for 1 minute. Add flour to the mixture and cook, stirring constantly, 1 minute. Gradually pour in the chicken broth. Add the potatoes, Cajun seasoning, salt, and pepper then bring to a simmer. Cook on medium heat for about 10 minutes or until potatoes are fork tender. Add corn, chicken, and half and half; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more, then add parsley. To serve, top with the bacon (optional) and chopped green onions (optional). Serve with garlic toast. Enjoy!