Cream of Chicken and Potato Soup
6 cups chicken stock (boxed or canned)
3 large potatoes, chopped
1 large onion, diced
1 tsp. black pepper
1 cup fresh mushrooms, sliced
1 can cream of chicken soup
1 cup half-and-half or heavy cream
1 (12.5 oz.) can chicken white meat
1/2 tsp. dried tarragon, optional
2 cups Colby Cheddar Cheese
In 6-quart pot, bring chicken stock to a boil over medium-high heat. Carefully add diced potatoes and onion. Season with black pepper. Reduce heat to medium-low and simmer until potatoes are tender, but not mushy. With potato masher or fork, mash potatoes, leaving some chunks intact.
Add mushrooms, cream of chicken soup, cream, chicken and tarragon. Simmer over low heat about 10 minutes. Add cheese and stir occasionally until blended.
Serve hot with crusty bread or in a bread bowl.
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