2 lbs red potatoes, scrubbed and cut in 2" pieces
1/2 medium sweet onion
1 tsp dried rosemary
3-5 cloves of garlic, minced
1/2 tsp dry mustard
3 cups chicken stock
2 cups (or more) cooked chicken
2 tbls fresh parsley
2 tbls flour
salt and pepper
Dice the onion and caramelize it. Add the garlic and saute until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, for another 30-40 seconds. Add the stock. Add the potatoes, rosemary, mustard and bring to a boil. Reduce heat to a simmer and cook until the potatoes are soft. Use a wand mixer or blender to blend the soup until it's smooth. Add the chicken, parsley and salt and pepper. Eat it.
You folks may have noticed I don't do a lot of soups here. Well, that's because I don't make a lot of soup. I'm not a big fan of thin, brothy soups (although I don't turn up my nose if someone serves it to me). I like my soups thick and rich, meals in and of themselves. And usually you just call that stew. The only other soup I have here is very similar to this one, although it's full of milk. This here is actually dairy free, by accident more than design. Now since there isn't any dairy in this you really want to use stock, not broth. Stock gives it a thicker, richer mouth feel that broth just wouldn't. If you don't have stock you can use broth, but it won't be as good. You could always add some butter and/or cream, but then it wouldn't be so lactose-intolerant friendly. Course, you could always use both cream and stock and have it be even better. Heh. So, let's do this.
First you need to caramelize the onion. I knew that post would come in handy. Heh. Add the garlic and saute it just for thirty seconds or so. When that's all set sprinkle the flour on there and stir it around for about a minute. Don't let it burn though, turn down the heat if you have to or add the liquid early. It's better to have it under cooked than burned. Next add the stock. I freeze mine in half cup measurements in those little plastic cups. Course, I forgot to thaw it, but that just makes it take a bit longer. Once that's all set, add the rosemary and dry mustard. Then the potatoes, which have been scrubbed and cut in big chunks. Don't worry about them being too even, they're getting blended. Once they're cooked hit 'em with the wand mixer. I love this thing. Use it like a masher at first, it makes it easier to blend them. This is the goal. At least, it's how I like it, you could leave chunks if you want. Then just add the parsley and the chicken. This is the leftovers from that half chicken I roasted the other day. Stir it up, add salt and pepper to taste and that's it! This was really good. Simple and hearty, with a nice earthy taste from the potato skins and a hint of sweetness from the caramelized onion. I'll definitely be making it again.