Chicken Potato Soup

Ingredients

• 1 whole chicken (about 1 kg)
• 1 sprig thyme
• 2 Bay leaves
• 0.5 tsp Peppercorns
• Salt
• 1 bundle mirepoix vegetables
• 1 onion
• 1 kg potatoes
• 1 bundle chives
• 200 g Sour Cream

Instructions

1. 1.

   Wash the chicken and bring it to a boil in a large pot with thyme, bay leaf, peppercorns, a pinch of salt and 2 liters of water. Cover and simmer for about 1 hour.

2. 2.

   Meanwhile, wash and trim the mirepoix vegetables. Slice the lower half of the leeks into very thin rings and set aside; cut the rest into larger pieces. Wash and trim the carrots. Cut half into fine sticks and set aside, chop the remaining carrots coarsely. Peel and roughly chop the celery root, onion, and potatoes. Set aside the finely sliced leeks and carrots. Add the remaining vegetables to the chicken and simmer for about 30 minutes.

3. 3.

   Remove the chicken, discard skin and bones, and cut the meat into small pieces. Skim off as much fat from the broth as possible, then puree it in a blender. Wash the chives and slice them into fine ribbons. Return the soup to the pot, bring to a boil, add the finely sliced vegetables, chives, and chicken pieces, and let everything heat through. Serve with sour cream.