• In a large stockpot over medium heat, add the butter.
  1/4 Cup Butter
• Add the onion and cook, stirring occasionally until tender.
  1/4 Yellow Onion
• Quickly whisk in the flour and continue to whisk for 1 minute to cook out that flour taste.
  1/4 Cup Flour
• Add the potatoes, chicken, seasonings, broth, corn, broccoli and dairy. Bring to a simmer and turn down to medium low heat.
  5 Pounds Russet potatoes, 3 1/2 Cups Cooked Chicken, 1 teaspoon Fresh Ground Black Pepper, 2 teaspoons Salt, 1 teaspoon Thyme, A pinch of Nutmeg, 32 ounces Chicken Broth, 3 Cups Frozen Corn, 2 Small Crowns of Broccoli, 3 Cups Heavy Cream, 1 1/2 Cups Milk
• Once the soup is simmering, place a lid on it and allow it to cook for 1 hour or until the potatoes are tender.
• Season with additional salt and pepper if needed.
• Garnish with chives if desired and serve immediately.
  Chives for garnish

Slow Cooker Recipe

• In a pan over medium high heat, add the butter and as it's melting, add the onions, turning the pot to medium heat, stirring often until tender.
  1/4 Cup Butter, 1/4 Yellow Onion
• Add in the flour and whisk for one minute.
  1/4 Cup Flour
• Scoop this mixture into a crock pot or slow cooker.
• Place potatoes and cooked chicken in the slow cooker. Season with salt and black pepper and thyme.
  5 Pounds Russet potatoes, 3 1/2 Cups Cooked Chicken, 1 teaspoon Fresh Ground Black Pepper, 2 teaspoons Salt, 1 teaspoon Thyme
• Add the broccoli and corn.
  2 Small Crowns of Broccoli, 3 Cups Frozen Corn
• Pour in chicken broth and dairy.
  32 ounces Chicken Broth, 3 Cups Heavy Cream, 1 1/2 Cups Milk
• Stir in the seasonings and cover with a lid.
• Cook on low heat for 6 hours OR on high heat 4 hours.
• Serve warm, enjoy!