Ingredients

1 tbsp olive oil

20 g butter

1 medium onion, diced

2 medium carrots, peeled and finely diced

3 celery sticks, finely diced

3 garlic cloves, minced

1/2 tbsp fresh rosemary, finely chopped

1/2 tbsp fresh thyme, finely chopped

1 lb chicken breast, cut into 1-inch cubes

2 tbsp all-purpose flour

2 cups milk (whole milk recommended)

1.5 lb potatoes, peeled and cut into 1/2-inch cubes

4 cups chicken broth (low-sodium preferred)

1 cup low-fat cheddar cheese, shredded

1 handful fresh parsley, chopped

Salt, to taste

Freshly ground black pepper, to taste

Instructions

Step 1: In a large pot, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery, and sauté for 7-8 minutes until vegetables soften and become fragrant.

Step 2: Stir in minced garlic, rosemary, and thyme. Cook for 1-2 minutes until the herbs release their aroma. Add the chicken cubes and cook until browned on all sides.

Step 3: Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly. Slowly pour in the milk in small increments, whisking constantly to avoid lumps and create a smooth base.

Step 4: Add the cubed potatoes and chicken broth to the pot. Stir well, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until potatoes are tender.

Step 5: Stir in the shredded cheddar cheese until fully melted. Add chopped parsley, and season with salt and freshly ground black pepper to taste.

Step 6: Remove the pot from heat. Serve the soup hot, garnished with extra parsley if desired, and enjoy!

Tips & Variations

Use Yukon Gold or red potatoes for a firmer texture; russets may break down more easily.

Swap chicken breast for thighs or leftover rotisserie chicken for richer flavor.

If fresh herbs are unavailable, substitute with 1/2 teaspoon dried rosemary and thyme.

Try plant-based milk for a dairy-free option, but expect a slightly less creamy texture.

Add sweet potatoes instead of regular potatoes for a twist in flavor.

Use vegetable broth instead of chicken broth for a vegetarian-friendly version.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen after a day or two, though potatoes may soften over time. To freeze, cool completely and use freezer-safe containers; it will keep for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much after reheating, stir in a splash of milk or broth to loosen it.

FAQs

Why does this recipe use both olive oil and butter?

Olive oil has a higher smoke point, preventing the butter from burning, while butter adds rich flavor. Using both together creates a flavorful base without risking burnt fat.

Do I need to cook the vegetables before adding the liquid?

Yes, sautéing the onions, carrots, and celery first softens them and builds a deeper flavor base for the soup. This step enhances the overall taste significantly.

Why do we add the cheese at the end?

Adding cheese at the end prevents it from curdling or becoming stringy. Stirring it in off the heat lets it melt smoothly, giving the soup a creamy texture.