Keepin' Recipes Real with Christie Vetter

In January, I often find myself at a crossroads. I’m ready to clean my family’s diet up after the holidays but my typical ideal “clean” meals (a salad or dishes with lots of fresh raw veggies) aren’t always the most appealing in the middle of winter.  

Enter this Chicken Pot Pie Soup! It’s so hearty and indulgent but is full of so many nutrient dense veggies and fresh herbs that I still feel like I’m pretty darn close to eating a salad. This meal is perfectly balanced and uses a fun technique of pureeing potato and oat milk (or any milk of your choice) in order to create a creamy soup base that tricks me into thinking I’m eating something much more decadent than I actually am. 

Not to mention, all three of my kids love this soup. I’m talking can’t get enough of it, ask for seconds and thirds love it. It also stores well so don’t shy away from doubling the recipe and eating it for lunch all week.  

Serves 4-6  

Prep Time: 20 minutes 

Cook time: 30 minutes 

Total time: 50 minutes  

What you need: 

• 2.5 lbs. Yukon gold potatoes, peeled and chopped, divided  
• 1 ½ cups oat milk (We like Oatly) 
• 1 teaspoon kosher salt 
• 5 tablespoons Tessemae’s Lemon Garlic  
• 1 ½ cups carrots, peeled and chopped 
• 1 ½ cups celery, chopped 
• 1 cup onions, finely chopped 
• Sea salt and cracked pepper to taste  
• 4 cups chicken broth  
• 1 tablespoon fresh rosemary, finely chopped 
• 1 tablespoon fresh sage, finely chopped 
• 1 tablespoon fresh thyme, finely chopped 
• 1 cup frozen green beans 
• 1 cup frozen peas 
• 4 cups shredded rotisserie chicken  

 What You Do

1. In a medium saucepan, bring about 6 cups of water to a boil. Add 1 teaspoon of kosher salt and boil 1 lb. of potatoes until soft when pierced with a fork, around 10 minutes.  
2. Drain the water and in the same pan, add the oat-milk. Blend with an immersion blender until consistency reaches that of a smooth puree. 
3. While the potatoes cook, add 5 tablespoons of Tessemae’s Lemon Garlic to a large pot or Dutch oven over medium heat. Add carrots, celery, onions, remaining 1 1/2 lbs. of potatoes, sea salt and pepper. Sauté until soft, for around 10 minutes.  
4. Add 4 cups of chicken broth, thyme, sage, rosemary, green beans, peas, and more sea salt to taste. Cover and cook for 10 minutes, stirring often.  
5. Add the potato/oat-milk puree and cook for 10 more minutes uncovered. Season with salt and pepper and enjoy.