Soup Of The Week Recipe

Sweat vegetables

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter melts and foam subsides. Add diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add garlic and flour

Add minced garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. The mixture should be slightly bubbly but not browned.

Deglaze and add liquids

Gradually pour in 1 cup of the chicken broth while stirring to loosen any bits from the bottom. Then add the remaining 5 cups of broth, whole milk, and heavy cream, stirring until smooth.

Add potatoes and aromatics

Add the diced potatoes, frozen corn, drained white beans, thyme sprigs, and bay leaf to the pot. Bring the soup to a gentle simmer over medium-low heat.

Simmer until tender

Reduce heat to low, cover partially, and simmer gently until potatoes are tender when pierced with a fork, about 12–15 minutes. Stir occasionally to prevent sticking.

Incorporate chicken (optional)

If using shredded chicken, add it during the last 5 minutes of simmering to warm through and absorb flavors.

Season and finish

Remove and discard thyme sprigs and bay leaf. Stir in kosher salt, black pepper, smoked paprika, lemon zest, and lemon juice. Taste and adjust seasoning—add up to 1/2 tsp more salt if needed. If the soup is too thick, thin with up to 1/2 cup additional broth or water.

Plate and garnish

Ladle soup into bowls. Sprinkle each serving with chopped parsley, chives, a light dusting of cracked black pepper, and grated Parmesan if desired. Serve immediately with crusty bread.