We did our grocery shopping yesterday and managed to pick up the usual staples we needed. Still undecided what to make for today’s Slow Cooker Sunday, we found ourselves having a light-bulb moment while picking up a bunch of potatoes at the veggie stall. This versatile fruit of innumerable culinary uses got us thinking about making a divine soup out of it!
I love making soup, not only during the cold, rainy months but also anytime of the year. By simply combining a few healthy ingredients together, you can create a delicious and filling meal that you and your family will enjoy.
When I was in grade school, the canteen would always prepare soup every Friday. As far as what my taste buds can recall, they made great-tasting soups back then. It was my earliest memory of eating soup since my mother hardly makes some for us back in the day.
I decided to make a trip down memory lane by cooking this chicken potato soup. The sentimental appeal of this recipe never fails to warm our stomachs and our hearts for cold days like today when you just want to get cozy and get comfortable.
Chicken Potato Soup
- 1 pound chicken, cut into strips
- 4 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, finely chopped
- ½ cup evaporated milk
- ½ cup grated cheddar cheese
- 4 cups of water
- 1 chicken bouillon cube
- Ground black pepper, to taste
- Salt, to taste
- Cayenne pepper (optional)
1. Place chicken strips in a medium saucepan and add 2 cups of water. Bring to a boil over high heat for 5 minutes. Set aside.
2. Put the rest of the ingredients and the cooked chicken strips in the slow cooker stoneware pot except for the evaporated milk and grated cheese. Cover and cook on high for four hours.
3. Half an hour before serving, stir in the evaporated milk and grated cheddar cheese into the soup. Serves 3-4.