Creamy Chicken Soup

Creamy Chicken Soup
 
Ingredients
  • 4 bacon slices, chopped
  • 1 tbsp canola oil
  • 1½ cups chopped onion
  • 1 lb (500 g) skinless, boneless chicken thighs, chopped
  • 4 medium potatoes, peeled and chopped
  • 1 qt (1 litre) chicken broth
  • 1½ cups milk
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1 cup whipping cream
  • 2 tbsp sour cream
  • 2 tbsp chopped fresh dill
Instructions
  1. Cook the bacon in a large pot or dutch oven over medium heat for about 5 minutes or until browned.
  2. Place the bacon on a paper towel and drain the fat from the pot.
  3. Heat the oil in the same pot on medium high heat.
  4. Add the onion and cook, stirring occasionally for about 5 minutes or until softened.
  5. Add the chicken and cook, stirring occasionally for about 5 minutes or until it is starting to brown.
  6. Stir in the potatoes, broth, milk and salt and pepper.
  7. Reduce the heat to medium low.
  8. Cook, partially covered and stirring occasionally for about 25 minutes or until the potatoes are softened.
  9. Stir in the cream and dill and cook for 2 minutes or until hot.
Notes
Make Ahead: The soup can be made 3 days ahead and stored in air tight containers in the refrigerator.

Serving Suggestion: Serve the soup with buttered sourdough toast and a salad.