On a cold winter day there is nothing more comforting than a big bowl of soup. Our friend Allison Ciota's easy-to-follow Potato Chicken Cheese Soup recipe combines carrots, potatoes,chicken, and our signature fontina cheese to create a hearty and delicious meal!
INGREDIENTS:
1/4 cup butter
1 onion, diced
3 carrots, peeled and diced
1 teaspoon fresh thyme
1/4 cup all-purpose flour
3 cups chicken broth
2 cups milk
2 potatoes, peeled and cubed
2 cups diced cooked chicken breast
1 1/2 cups shredded ferndale farmstead fontina cheese
Sea salt and freshly ground black pepper, to taste
DIRECTIONS:
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion & carrots. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15- 20 minutes. Stir in chicken and fontina cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
Serve & top with grated fontina cheese and Enjoy!
