Chicken and Potato Soup

Chicken and Potato Soup

Adapted from allrecipes.com

Ingredients

• 2 Tbl Butter
• 2-3 cups diced chicken breast
• 2 Leeks cut in half and sliced
• 2-3 medium potatoes, diced
• 4 large carrots, peeled and sliced into 1/4 inch pieces
• 1 (11 oz) can corn, drained
• 1 1/2 milk 
• 2 cans low sodium chicken broth
• water (add extra as needed to cover veggies, I ended up using about 1-2 cups)
• 1/4 tsp garlic powder (you can also use fresh garlic)
• Hot pepper sauce to taste (make sure you do taste it because it can get spicy!)
• Salt and pepper to taste

Directions

1. Melt the butter in a large pot over medium heat, add the chicken and cook 10 minutes, or until evenly browned and juices run clear.
2. Mix in leeks, potatoes, carrots, and corn.  Pour in milk, broth and water enough to cover all ingredients.  Season with hot sauce, salt, pepper, and garlic powder. 
3. Bring to a boil.  Reduce heat to simmer, and continue cooking 30 minutes, stirring occasionally, until potatoes and carrots are tender.

This was a great tasty healthy soup.  I used veggies from my Bountiful Basket I got and boy was it good!  I got to use 4 different color of carrots and that really made for a pretty soup. Fell free to experiment with the veggies you throw in whatever you have on hand really.  You could even use a frozen mixed veggie bag.