Bill'S Best Chicken Pot Pie Soup - cooking recipe

Ingredients

2 medium russet potatoes, peeled and diced
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter
1/3 cup flour
2 tablespoons instant chicken bouillon and seasoning
1/4 teaspoon white pepper
4 cups 2% low-fat milk
2 cups frozen peas and carrots
2 cups shredded cooked rotisserie chicken or 2 cups chopped cooked rotisserie chicken
salt, to taste

Preparation

Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.