Creamy Chicken and Potato Soup

Preparation

1. We start by preparing the vegetables. We scrape the carrot, wash and clean the celery as well. We cut both vegetables into thin slices.

2. We put the oil and butter in the glass. We heat for 1 minute, 100º, speed 1.

3. While we peel the onion and put it in the glass in large pieces. We bite during 3 seconds, speed 6. We lower the pieces towards the blades and add the celery and carrot. We poach during 5 minutes, 100º, speed 1.

4. Next, add a generous pinch of thyme and continue to fry for 1 minute, 100º, speed 1.

5. Then we add the flour, distributing it around the blades. We brown it during 2 minutes, 100º, speed 1.

6. We put the butterfly on the blades and add the potato peeled and in small pieces. We try that the cuts are not clean, rather clicked. We cook for 2 minutes, 100º, speed 1.

7. We continue to pour the chicken broth and hot milk. We season and program 20 minutes, 100º, spoon speed.

8. After time, we check that the potatoes are soft. Add the chicken, adjust the salt and pepper. We continue cooking 3 minutes, 100º, spoon speed.

9. To finish, we divide the hot soup into bowls and add the grated cheddar cheese on top that will melt creating a smooth mixture.