A comforting and hearty chicken and potato soup featuring sautéed aromatic vegetables, seasoned chicken, and finished with mashed potatoes, cheese, sour cream, and crispy toppings.
Small dice 1 onion, 1-2 celery sticks, 1-2 carrots, and 1/2 bell pepper. Slice 3-4 garlic cloves. Dice 2 potatoes. Cube 1 chicken breast and season it with salt, pepper, ground cumin, olive oil, and lime juice. Bring a pot to boil, add the diced potatoes, and remove them once tender. On medium heat, using the same pot, sear the seasoned chicken until cooked through, then set it aside. Add 1 tablespoon of butter to the pot. Add your diced vegetables in this order: carrots, bell peppers, onions, celery, and garlic. Season as you go and cook each for 1-2 minutes before adding the next. Add 2-3 sage leaves and sauté for 2-4 minutes, then remove them. Add the tender potatoes to the pot and sauté briefly. Pour in simple chicken stock (made from chicken bouillon and water) and some half-and-half or heavy cream (use judgment). Mash some of the potatoes in the soup, making sure to set some whole diced potatoes aside. Re-adjust seasonings using chicken bouillon, cayenne pepper, and red pepper flakes to taste. Add the seared chicken and the reserved whole diced potatoes back into the pot. Stir in some cheddar cheese, Parmesan cheese, sour cream, and hot sauce. Finish the soup with a knob of butter. Serve hot, garnished with crispy onions and crispy bacon.
