Chicken Potato Soup
Chicken potato soup is it's own meal with chunks of juicy chicken mixed in with the creamy potatoes for this classic soup with a twist.
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Servings: 6 serving
Ingredients
- 1 pound chicken
- 1.5 pound potatoes
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 large carrot, minced
- 2 tablespoon all-purpose flour
- 4 cup chicken stock
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- salt & pepper to taste
Instructions
- First in a large pot, you'll need to sear the chicken. For the chicken breast, you only need to sear the chunks. They will finish cooking in the soup. But, you also have the option to buy a rotisserie chicken and chop it up and add into the soup. This is an easy and tasty alternative.
- Now when the chicken is seared, remove it from the pot. Add in the diced onion, carrots and garlic. Cook until soft and fragrant. Season with salt and pepper along the cook.
- Lower the heat to medium and check to make sure there is some oil in the bottom. If not, you'll need to add a tablespoon of butter. Then, add in the all-purpose flour and mix with the other ingredients.
- Toss in the diced potatoes, chicken then pour in the chicken broth. Cover the pot and the soup will continue to climb in temperature. Come back every 5 minutes or so to give things a stir and check the heat levels.
- Cook the chicken potato soup for about 25 minutes or until the potatoes are tender. While the soup is simmering prepare the bacon.
- When the potatoes are tender remove from heat. Add in the cheddar cheese and heavy cream. Stir and allow the cheese to melt into the soup.
- Lastly, taste for salt and pepper and add the bacon while serving.
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