Cream of Chicken and Potato Soup recipe

10 servings

1/2 cup butter

1/2 cup all-purpose flour

1 onion, chopped

1 bunch chopped fresh chives

2 quarts heavy cream

2 cups water

1 quart milk

3 teaspoons ground cumin

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons garlic powder

2 teaspoons dried thyme

4 potatoes, peeled and cubed

1 pound skinless, boneless chicken breast halves - cut into cubes

3 tablespoons chopped fresh parsley

Melt the butter in a large pot over medium heat.

Stir in the flour until absorbed thoroughly by the butter.

Add the onion and chives and saute for 5 minutes.

Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken.

Reduce heat to low and let simmer for 1 hour.

Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.