- 1 tbsp olive oil
- 2 tsp garlic minced
- 1/4 cup onion diced
- 4 tbsp butter
- 1/3 cup flour
- 2 oz cream cheese it must be softened to avoid lumps
- 2 tsp kosher salt adjust to taste
- 1 tsp black pepper adjust to taste
- 1/2 tsp dried thyme or seasoning of your choice
- 1 cup chicken broth
- 1 1/2 cups Shamrock Farms Whole Milk
- 1/2 cup Shamrock Farms Heavy Whipping Cream
- 3 cups mixed vegetables THAWED: small sized diced carrots, peas, corn and potatoes work well
- 1 cup diced, cooked chicken optional
In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside.
Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and spices and stir until combined.
Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.
Add in veggies, potatoes, and/or chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly.
Give the soup a taste to check and see if more seasoning is needed, and if so add salt, pepper and seasoning of choice accordingly.
Remember this recipe is FLEXIBLE! You can use whatever veggies you like. I find frozen veggies to be perfect for this recipe, and I typically use a combo of a peas and carrots mix, along with some corn.If using fresh veggies, it's a good idea to cook them until they are tender, then drain and dry well.
For potatoes I highly prefer red potatoes, as they tend to hold their shape and texture and don't break down in the soup. Just make sure to either microwave or boil your diced potatoes before adding them to the soup, so that they are tender.
This is a fairly thick soup as written, but you can easily thin it down by simply adding more milk. This soup reheats nicely, though more milk will be needed when doing that.
While I stick to salt, pepper and a little bit of thyme in this recipe since my kids don't have the most adventurous tastes, feel free to get creative with your favorite seasonings.
If you want to make traditional pot pie versus soup, simply place the filling into a deep dish pie shell, finish off with a pie crust on top. Trim and seal the edges, cut small slits in the top center of the pie crust and bake for approximately 35 minutes at 425 degrees F, or until lightly browned.
Calories: 267kcal | Carbohydrates: 17g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 833mg | Potassium: 302mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4040IU | Vitamin C: 9.7mg | Calcium: 92mg | Iron: 1.3mg