RECIPE AND PHOTO SUBMITTED BY Kenny Tammy Wallace
Chicken Cheese Potato Soup
4qts chopped potatoes
2 onions diced
3 carrots diced
4 stalks celery diced
2 cans chicken broth or chicken stock from your cooked chicken
1 quart chopped chicken ( I just cook and chop a pkg of chic breast..or whole chicken)
6-8 slices cheese
4 tbls margarine
1 can evaporated milk
1 can corn or cream corn…your choice
1/4 cup cornstarch
salt n pepper to taste
put potatoes, carrot, celery, onion and chicken broth in large pot. Add water to cover veggies, bring to a boil, reduce to med heat. Add margarine, and chicken n cook till potatoes are tender. Add corn, cheese and evaporated milk. Stir to melt cheese. Mix cornstarch with 2/3 cup cold water and add to softly boiling soup, stir and cook till thickened. I usually use the potato masher and mash a little in the pot to break up some of the potatoes which helps thicken the soup but leave some chunks also. Continue to simmer for 5-10 minutes to let cornstarch cook and gravy. Enjoy!
4qts chopped potatoes
2 onions diced
3 carrots diced
4 stalks celery diced
2 cans chicken broth or chicken stock from your cooked chicken
1 quart chopped chicken ( I just cook and chop a pkg of chic breast..or whole chicken)
6-8 slices cheese
4 tbls margarine
1 can evaporated milk
1 can corn or cream corn…your choice
1/4 cup cornstarch
salt n pepper to taste
put potatoes, carrot, celery, onion and chicken broth in large pot. Add water to cover veggies, bring to a boil, reduce to med heat. Add margarine, and chicken n cook till potatoes are tender. Add corn, cheese and evaporated milk. Stir to melt cheese. Mix cornstarch with 2/3 cup cold water and add to softly boiling soup, stir and cook till thickened. I usually use the potato masher and mash a little in the pot to break up some of the potatoes which helps thicken the soup but leave some chunks also. Continue to simmer for 5-10 minutes to let cornstarch cook and gravy. Enjoy!
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