Loaded Chicken Potato Soup


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

  • Step 1

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


  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Toss onion, carrots, and celery with enough olive oil to coat in a bowl.

  • Step 7

    Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.

  • Step 8

    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.

  • Step 9

    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.

  • Step 10

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

  • Cook's Notes:

    Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool about 30 minutes before serving.

    Source: Read Full Article