Veggies: simple mix of onions, carrots, celery, peas and garlic. But feel free to use any other soup-friendly veggies (and/or greens!) that you have on hand.
Chicken stock: or veggie stock, whichever you prefer.
Flour/oil: to cook the veggies and form a roux, which will help to thicken the soup.
Potatoes: i used Yukon gold potatoes, but Russets or red potatoes would work well too. Or, for a different spin on this soup, feel free to use diced sweet potatoes.
Chicken: i used boneless skinless chicken breasts, but feel free to use whatever cut of chicken you prefer. Or you can also just add in some pre-cooked diced or shredded chicken. (Shredded rotisserie chicken would be delicious here!)
Curry: i used a mixture of curry powder and garam masala to season the broth.
Coconut milk: to give this soup a creamy finish, you can either stir in a can of coconut milk (I recommend full-fat) or half and half.

2 tbsp olive oil
1 small white onion, peeled and diced
2 large carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1/4 cup flour
5 cups chicken stock (or vegetable stock)
1 pound Yukon gold potatoes, diced into bite-sized pieces
1 pound (uncooked) boneless skinless chicken breasts, diced into bite-sized pieces
1 tbsp curry powder
2 tsp garam masala
2/3 cup frozen peas
1 (15-ounce) can full-fat coconut milk (or half and half)
Sea salt and freshly-cracked black pepper, to taste