Chicken Potage

Instructions

1. 1

   Melt butter in a large pot over medium heat. Add diced onion, celery, and carrot, stirring occasionally until the vegetables soften, about 5 minutes.

   Tip: Cook gently to develop the base flavour without browning the vegetables too quickly.

2. 2

   Add the cubed potato and stir to coat with butter. Cook for another 2 minutes.

   Tip: This helps the potatoes begin to release their starches, which will naturally thicken the soup.

3. 3

   Pour in the chicken stock and add the bay leaves and thyme. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are nearly tender.

   Tip: Keep the heat moderate to maintain a steady simmer rather than a rolling boil.

4. 4

   Add the chicken pieces and continue simmering for another 12-15 minutes until the chicken is cooked through and potatoes are completely tender.

   Tip: The chicken will be done when it has no pink inside and reaches an internal temperature of 75°C.

5. 5

   Remove the pot from heat and let it cool slightly. Remove the bay leaves and carefully blend half of the soup using an immersion blender until partially smooth, leaving some chunks for texture.

   Tip: Blending only half the soup creates a creamy consistency while maintaining a rustic texture.

6. 6

   Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste, stirring well to combine.

   Tip: Add cream gradually and stir constantly to ensure a smooth, even consistency.

7. 7

   Simmer gently for 5 more minutes without boiling, then serve hot in bowls, optionally garnished with fresh parsley or croutons.

   Tip: Do not let the soup boil after adding cream, as this can cause the cream to separate.