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White Rose Potato & Chicken Bisque

A mixture of potatoes, garlic, and shallots blended into a velvety soup, poured atop sautéed chicken. A easy dish thats both delicious and elegant



  • 3 tablespoons olive oil
  • 1⁄2 cup diced onion
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped shallot
  • 5 white rose potatoes, peeled and diced
  • Salt
  • White pepper
  • 1⁄2 cup white wine
  • 4 cups chicken stock
  • 1 cups water
  • 2 cups heavy cream
  • 2 tablespoons unsalted butter
  • 2 Chicken breast diced in 1 1/2 inch cubes 2 Chicken thighs diced in 1 1/2 inch cubes

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Cooking Steps

  1. Season chicken breast and thighs with salt and white pepper. In a medium pot heat olive oil over medium heat sauté chicken until cooked extracting the flavor in the pot. Remove chicken and set aside.
  2. To the same pot add potatoes and sauté for 2 minutes. Add onion, garlic, shallot; sauté until soft and season with salt and pepper. Add white wine and cook for 2 to 3 minutes. Add chicken stock and water; bring to a boil then reduce heat. Simmer for 10 to 15 minutes or until potatoes are tender. Add cream; simmer for 5 to 7 minutes more.
  3. In a food processor place 1 part of the potato to 2 parts liquid mixture and 1 tablespoon of the butter; pulse until smooth. Place in a second pot and repeat with remaining potato and liquid mixture and butter. Check for consistency. For a thicker soup add more potatoes, for a thinner soup add less potatoes. Add cooked chicken pureed soup and heat through until hot. Taste and adjust seasonings if necessary. Serve hot.

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