Loaded Chicken Potato Soup
Add the potatoes and cook over medium heat until tender, about 10 minutes.
Recipe Summary Loaded Chicken Potato Soup
Chicken pot pie meets a loaded baked potato.Ingredients | Loaded Baked Potato Soup Recipe With Heavy Cream2 ½ pounds russet potatoes1 pound skinless, boneless chicken breast halves, cut into chunks2 tablespoons olive oil, or as needed1 teaspoon salt, plus more to taste½ teaspoon ground black pepper, plus more to taste1 onion, diced1 cup diced carrots2 stalks celery, diced6 tablespoons butter2 tablespoons all-purpose flour3 cups milk1 cup chicken stock1 cup bite-size broccoli florets½ cup bacon bits, divided2 green onions, chopped5 ounces shredded sharp Cheddar cheese, divided1 cup sour creamDirectionsPreheat oven to 375 degrees F (190 degrees C).Prick potatoes with a fork and wrap each potato in aluminum foil.Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.Toss onion, carrots, and celery with enough olive oil to coat in a bowl.Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.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.Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the 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.Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool about 30 minutes before serving.Info | Loaded Baked Potato Soup Recipe With Heavy Creamprep: 30 mins cook: 2 hrs 10 mins total: 2 hrs 40 mins Servings: 8 Yield: 8 servings
TAG : Loaded Chicken Potato SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,
