Creamy Chicken Potato Soup
This creamy chicken potato soup comes together in one pot with tender potatoes, shredded chicken, and vegetables in a rich cheddar broth. Comforting, cheesy, and perfect for a chilly night.
Servings: 8
Calories: 354kcal
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
Ingredients
- 2 cups cooked shredded chicken
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 5 cups chicken broth
- 1 cup half and half
- 2 lbs new potatoes skin on (or Yukon Gold or red potatoes, skin on)
- 2 cups cheddar cheese shredded
- 2 tablespoons fresh parsley
- Salt and pepper to taste
Instructions
- Wash and cut the potatoes into half inch to three quarter inch cubes, keeping the skins on.
- Warm the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, potatoes, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the onion softens and turns translucent.
- Stir in the garlic and cook for 30 seconds, until fragrant. Don't let it brown.
- Gradually whisk in the chicken broth, starting with 1 cup and stirring until combined before adding the rest.
- Bring the soup to a gentle simmer and cook for 15 to 20 minutes, until the potatoes are fork tender.
- Reduce heat to low, then stir in the shredded chicken and half and half. Warm through for 3 to 4 minutes without letting it boil.
- Add the shredded cheddar in small batches, stirring constantly until fully melted before adding more.
- Season with salt and pepper to taste, then stir in the fresh parsley. Top with extra cheese before serving.
Notes
Shred your own cheese from a block. Pre-shredded bags have anti-caking agents that can make the soup grainy.
Leaving the skins on the potatoes isn't just faster, it also adds texture and holds the pieces together better during simmering.
If the soup gets too thick after chilling, add a splash of broth or milk when reheating to bring it back to a creamy consistency.
This soup tastes even better the next day once the flavors have had time to sit together.
Nutrition
Calories: 354kcal | Carbohydrates: 26g | Protein: 20g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 794mg | Potassium: 726mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3046IU | Vitamin C: 26mg | Calcium: 267mg | Iron: 2mg
