Cream Chicken Potato Soup

COOKING TIME : 90 MIN
SPICINESS :
SERVES:

INGREDIENTS

1/2 cup – Butter
1/2 cup – All-purpose flour
1 – Onion, chopped
1 bunch – Chopped fresh chives
2 quart – Heavy cream
2 cups – Water
1 quart – Milk
3 tbsps – Ground cumin
2 tbsps – salt
2 tbsps – Ground black pepper
2 tbsps – Garlic powder
2 tbsps – Dried thyme
4 – Potatoes, peeled and cubed
1 pound – Skinless, boneless chicken breast halves – cut into cubes
3 tbsps – Chopped fresh parsley
2 tbsps – Seafood Stock

DIRECTIONS

1. Melt the butter in a large pot over medium heat.
2. Stir in the flour until absorbed thoroughly by the butter.
3. Add the onion and chives and saute for 5 minutes. Pour in the cream, Seafood Stock, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken.
4. Reduce heat to low and let simmer for 1 hour.
5. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.