Potato Chicken Soup

Potato Chicken Soup

This is a  lighter version of
Loaded Baked Potato Soup
I put more chicken broth
and less 1/2&1/2.
Wendell said he liked it more
than the Loaded Soup.
I think the Loaded Soup had
more flavor.



Ingredients:
1 stick butter
small amout of light olive or vegetable oil
1 large onion chopped
2/3 cup flour
6 cups chicken broth, or water with chicken bullion
1 Tbsp + 1 tsp better than bullion or 4 regular bullion cubes
3 cups baked potatoes, cooked, peeled and chopped
3-4 chicken breast, cut into bitesize pieces 31/2-4 cups
1 cup sour cream
1 cup 1/2&1/2

Garnishs: Grated cheddar, or favorite cheese
chopped green onions
bacon pieces

In a large pot, over medium heat saute onion in oil, until transluscent.
add flour, stir, if it is too thick add a small amount of oil until smooth.
Stir and let cook about 3 minutes.
 slowly wisk in small amount of broth,2-3 cups, make sure all the flour is scraped from the bottom and sides of the pot, then add rest of broth and boullion, stir well
add potatoes, stir occasionally until starts to boil,
add chicken, stir with a large spoon or paddle, the chicken will cook very fast, it will only take about
3 -4 minutes for the chicken to cooked through. If you cook it too long it will be tough.
add the sour cream and 1/2&1/2, it will stop the cooking process and the soup will still be hot.
Laddle into serving bowls, and add any garnishes, cheese, bacon, and green onion.

                                                                   Enjoy!