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Loaded Chicken Potato Soup

Loaded Chicken Potato Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 130 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🥔 2 ½ pounds russet potatoes
    • 🍗 1 pound skinless, boneless chicken breast halves, cut into chunks
    • 🥦 1 cup bite-size broccoli florets

  • Vegetables and Aromatics

    • 🧅 1 onion, diced
    • 🥕 1 cup diced carrots
    • 2 stalks celery, diced
    • 2 green onions, chopped, divided

  • Seasonings

    • 🧂 1 teaspoon salt (plus more to taste)
    • ½ teaspoon ground black pepper (plus more to taste)

  • Dairy and Cheese

    • 🧈 6 tablespoons butter
    • 🥛 3 cups milk
    • 5 ounces shredded sharp Cheddar cheese, divided
    • 1 cup sour cream

  • Additional Ingredients

    • 2 tablespoons olive oil, divided
    • 2 tablespoons all-purpose flour
    • 1 cup chicken stock
    • ½ cup bacon bits, divided

STEPS

1

Preheat the oven to 375°F (190°C).

2

Prick potatoes with a fork, wrap with foil, and bake for 1.5-2 hours. Scoop flesh into a bowl, discard skins.

3

Heat 1 tablespoon olive oil in a skillet over medium-low heat; cook diced onion, carrots, and celery until tender (5-10 minutes). Remove and set aside.

4

Heat remaining oil in the skillet; add chicken, salt, and pepper. Cook until no longer pink (5-10 minutes). Remove and set aside.

5

Melt butter in a saucepan over medium heat, stir in flour, cook until lightly browned (1-2 minutes). Gradually add milk while constantly stirring until thickened (10 minutes).

6

Stir in cooked vegetables, potatoes, chicken, chicken stock, broccoli, most of the Cheddar, half the bacon bits, and half the green onions. Heat until broccoli is tender and soup is warmed (10 minutes). Add salt and pepper as needed.

7

Stir sour cream into the soup, cook until heated through (5 minutes).

8

Serve in bowls, topped with remaining bacon bits, Cheddar cheese, and green onions.

NUTRIENTS

Per 1 serving

🔥

510

Calories

  • 29
    Protein
  • 36
    Carbs
  • 28
    Fats

💡 Use Yukon Gold potatoes for a creamier texture.For extra flavor, substitute chicken stock for bone broth.Top with a dollop of sour cream and freshly chopped parsley for presentation.You can make this recipe in advance and store it in the refrigerator for up to 3 days.