Flavors of the Sun

Comforting Chicken Pot Pie Soup

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2 tablespoons butter
1 1/2 cups diced leek
1 large onion
1 garlic clove
1/4 cup flour
2 cups whole milk
3 large celery stalks
2 large carrots
2 medium potatoes
12 small red potatoes
8 oz sliced cremini mushrooms
6 cups chicken broth
2 cups milk
1 lb cooked chicken
1 cup frozen peas
1 teaspoon
2 tablespoons chopped parsley
3 minutes or until the soup thickens and is hot. Adjust seasoning to taste. Sprinkle with chopped parsley and serve.Note: If you prefer this soup really thick, make a slurry by whisking 2 tablespoons flour with 4 tablespoons cold water. Add and cook until desired thickness is achieved, checking to make sure you don't have a raw flour taste. If you do, simply cook the soup a bit longer.Parting Shot: (Yes, I've had this in a draft for a while!)©Victoria Challancin. All Rights Reserved.Like life and love, recipes are meant to be shared, but please ask permission before using photos or text. Thanks!Victoria Challancin