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Loaded Chicken Potato Soup

4

160 min

Loaded Chicken Potato Soup

Loaded Chicken Potato Soup Photo 1

Time

160 min

Serving

8 persons

Calories

510

Rating

4.00★ (48)

Cuisine

Author: Victoria Buriak
Chicken pot pie meets a loaded baked potato in this chicken potato chowder.

Ingredients

  • ½ pounds russet potatoes: 2 piece
  • olive oil: 2 Tbsp (divided)
  • onion: 1 piece (diced)
  • carrots: 1 cup (diced)
  • stalks celery: 2 piece (diced)
  • skinless, boneless chicken breast halves, cut into chunks: 1 pound
  • salt, plus more: 1 tsp (to taste)
  • ground black pepper, plus more: 0.5 tsp (to taste)
  • butter: 6 Tbsp
  • all-purpose flour: 2 Tbsp
  • milk: 3 cups
  • chicken stock: 1 cup
  • bite-size broccoli florets: 1 cup
  • ounces shredded sharp Cheddar cheese: 5 piece (divided)
  • bacon bits: 0.5 cup (divided)
  • green onions: 2 piece (chopped, divided)
  • sour cream: 1 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C).
    Loaded Chicken Potato Soup Photo 2
  2. Prick potatoes with a fork, then wrap each potato in aluminum foil.
    Loaded Chicken Potato Soup Photo 3
  3. 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.
    Loaded Chicken Potato Soup Photo 4
  4. 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.
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  5. 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.
    Loaded Chicken Potato Soup Photo 6
  6. 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.
    Loaded Chicken Potato Soup Photo 7
  7. 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.
    Loaded Chicken Potato Soup Photo 8
  8. Ladle soup into serving bowls and top with remaining bacon bits, Cheddar cheese, and green onions. Erik Johnston
    Loaded Chicken Potato Soup Photo 9

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