Chunky Chicken-Potato Soup

1. 1

   1) Combine first 7 ingredients in a large Dutch oven. Bring to a boil; cover; reduce heat, and simmer 30 minutes or until potato is tender.

2. 2

   2) Place half of potato mixture in container of an electric blender or food processor; cover and process until smooth. Add pureed mixture, chicken, and milk to remaining potato mixture in Dutch oven; cook over medium heat until thoroughly heated. Stir in pimiento.

3. 3

   3) To serve, ladle soup into serving bowls. Top each serving with 2 teaspoons sour cream, 2 teaspoons cheese, and 1 teaspoon chives

* Per serving · 4 servings · Values may vary.

No additional tips available.