Loaded Chicken Potato Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Loaded Chicken Potato Soup

1. Russet potatoes - 2 ½ pounds
2. Olive oil, divided - 2 tablespoons
3. Onion, diced - 1
4. Diced carrots - 1 cup
5. Celery, diced - 2 stalks
6. Skinless, boneless chicken breast halves, cut into chunks - 1 pound
7. Salt, plus more to taste - 1 teaspoon
8. Ground black pepper, plus more to taste - ½ teaspoon
9. Butter - 6 tablespoons
10. All-purpose flour - 2 tablespoons
11. Milk - 3 cups
12. Chicken stock - 1 cup
13. Bite-size broccoli florets - 1 cup
14. Shredded sharp Cheddar cheese, divided - 5 ounces
15. Bacon bits, divided - ½ cup
16. Green onions, chopped, divided - 2
17. Sour cream - 1 cup

How to cook deliciously - Loaded Chicken Potato Soup

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Prick potatoes with a fork, then wrap each potato in aluminum foil.

3. Stage

Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.

4. Stage

Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion, carrots, and celery in hot oil until tender, 5 to 10 minutes. Remove vegetables to a plate and set aside.

5. Stage

Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Remove chicken to a plate and set aside.

6. Stage

Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.

7. Stage

Stir potatoes, onion mixture, chicken, chicken stock, broccoli, most of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.

8. Stage

Ladle soup into serving bowls and top with remaining bacon bits, Cheddar cheese, and green onions. Erik Johnston