Ingredients
For the Soup
For The Soup’s Loaded Chicken Potato Soup is a hearty, comforting dish that combines the richness of chicken, potatoes, and creamy cheese with the bold flavors of diced tomatoes and crispy bacon.
This recipe makes 6-8 servings, making it perfect for a weeknight dinner or a weekend gathering. To begin, gather your ingredients: 2 pounds boneless, skinless chicken breast or thighs, 1 pound russet potatoes, peeled and cubed, 1 medium onion, diced, 3 cloves of garlic, minced, 1 cup all-purpose flour, 2 cups chicken broth, 1 teaspoon dried thyme, 1/4 teaspoon black pepper, 1 cup frozen corn kernels, 1 can (14.5 oz) diced tomatoes, 2 tablespoons butter or oil, and 8 slices of cooked bacon.
Start by preparing the potatoes
Boil them in a large pot of salted water until they’re partially cooked, about 5-7 minutes
, then drain and set aside.
In a separate pot, sauté the onion, garlic, and chicken until browned, breaking up the chicken into small pieces as it cooks. Add the flour to make a roux, cooking for about a minute. Whisk in the chicken broth, thyme, and pepper; bring the mixture to a boil, then reduce heat and let simmer for 5-7 minutes.
Add the potatoes, corn kernels, and diced tomatoes to the pot with the soup base. Stir well to combine, then add shredded cheddar cheese until melted and smooth.
Crush some of the cooked bacon in a food processor or with a fork to create a chunky texture, then stir it into the soup along with 1 tablespoon of chopped scallions (optional).
Ladle The Soup’s Loaded Chicken Potato Soup into bowls and top each serving with crispy bacon, extra cheese, diced scallions, and some crusty bread on the side. For an added crunch, garnish with a few croutons or a dollop of sour cream.
2 tablespoons butter
1 medium onion, diced
The first step to making this recipe is to chop one medium-sized onion into small, uniform pieces. This can be achieved by peeling the onion and placing it on a cutting board.
To dice the onion efficiently, you should cut off the top part of the onion, removing the root end as well. Hold the onion firmly with one hand and use your other hand to make parallel cuts through the onion from top to bottom, creating a series of connected wedges.
Next, cut perpendicular to the first set of cuts you made, making sure to keep your fingers curled under and out of the way. The goal is to create small, uniform pieces of the onion that will cook evenly throughout the recipe.
Once all the onion wedges have been cut into diced pieces, proceed with the Loaded Chicken Potato Soup Recipe by adding them along with 3 boneless skinless chicken breasts, one cup of sliced mushrooms, three cloves of minced garlic, 1 teaspoon dried thyme, and a pinch of salt to the pot. This combination will create a rich broth that is both flavorful and nourishing.
The diced onion will not only add a sweet depth of flavor but also provide a crunchy texture that complements the softness of the potatoes. The chicken, mushrooms, garlic, and thyme will work together with the onion to produce an incredible blend of flavors in each spoonful.
3 cloves garlic, minced
This recipe serves as a hearty and comforting meal option for individuals looking to satiate their cravings. The Loaded Chicken Potato Soup Recipe, rich with the depth of flavor from three minced cloves of garlic, is an excellent choice for those seeking a satisfying dining experience.
The dish’s foundation begins with the sautéing of onions and minced garlic, where the pungent aroma of the latter plays a significant role in setting the stage for the soup’s rich flavors. The subsequent addition of chicken broth and diced potatoes helps to create a creamy texture and infuse the soup with an earthy undertone.
Chicken breast or thighs can be used, whichever suits the preference of the cook, as they both yield tender and flavorful results when cooked in this manner. Seasoning is crucial; oregano, paprika, salt, and pepper provide a blend that complements the soup’s other components without overpowering them.
Heavy cream or half-and-half adds an extra layer of richness to the dish, though it can be omitted for a lighter version. The use of shredded cheddar cheese in this Loaded Chicken Potato Soup Recipe enhances its creamy texture further and contributes to its comforting appeal.
When serving, a dollop of sour cream on top and some crumbled bacon bits add visual and textural interest. This soup is versatile; it can be tailored to suit specific tastes by adjusting the amount of garlic used or substituting other types of potatoes for variety. As an option for meal prep, its ability to keep in the refrigerator for up to three days makes it a convenient choice.
The presence of three cloves of minced garlic sets the tone for this recipe’s depth and richness. It provides the aromatic base upon which the other ingredients build, creating a soup that is both soothing and satisfying. The combination of flavors and textures contributes to its hearty appeal, making the Loaded Chicken Potato Soup Recipe an attractive choice for those seeking a meal that combines comfort with flavor.
1 pound boneless, skinless chicken breast or thighs
This recipe for Loaded Chicken Potato Soup is a hearty and comforting meal that is perfect for a chilly evening. The combination of tender chicken, creamy potatoes, and savory cheese will leave you feeling satisfied and content.
Here are the ingredients you’ll need to make this delicious soup
- 1 pound boneless, skinless chicken breast or thighs (your choice)
- 4-5 medium-sized potatoes, peeled and diced
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup milk or heavy cream (optional)
- 2 cups shredded cheddar cheese (divided)
- Sour cream and bacon bits for topping (optional)
Now, let’s move on to the instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Next, add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes or until the potatoes are tender.
- Add the shredded cheddar cheese (1 cup) to the pot and stir until melted and well combined with the potato mixture.
- Stir in the cooked chicken breast or thighs, breaking it up into bite-sized pieces as you go.
- Mix in the remaining 1/2 cup of shredded cheddar cheese. If desired, add milk or heavy cream to thin out the soup slightly and make it more creamy.
- Taste and adjust seasoning as needed. Serve hot, topped with sour cream, bacon bits, and additional cheese if desired.
This Loaded Chicken Potato Soup recipe serves 4-6 people and can be easily doubled or tripled for a larger crowd. Enjoy!
4 cups chicken broth
This recipe for Loaded Chicken Potato Soup is a hearty and comforting meal perfect for a chilly evening. The addition of four cups of chicken broth to the soup gives it a rich and savory flavor that’s sure to satisfy.
Here are the ingredients you’ll nee
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast or thighs
- 4 cups chicken broth
- 1 cup diced cooked potatoes (about 2-3 medium-sized potatoes)
- 1/2 cup half-and-half or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Shredded cheddar cheese and diced cooked bacon for toppings (optional)
To make the soup, melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s translucent, about 5 minutes.
Add the minced garlic to the pot and cook for an additional minute, stirring constantly to prevent burning.
Next, add the chicken to the pot and cook until it’s browned on all sides and cooked through. Remove the chicken from the pot and set it aside to cool.
Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces and return it to the pot.
Add the diced potatoes, thyme, salt, and pepper to the pot and stir to combine.
Pour in the four cups of chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes or until the potatoes are tender.
Use an immersion blender (or transfer the soup to a blender in batches) to puree some or all of the soup to your desired consistency.
Add the half-and-half or heavy cream to the pot and stir to combine. If you’re using shredded cheddar cheese, add it to the pot and stir until it’s melted and well combined.
Taste and adjust the seasoning as needed. Serve the soup hot, topped with diced cooked bacon and shredded cheddar cheese if desired.
large potatoes, peeled and cubed
This Loaded Chicken Potato Soup recipe is a hearty and comforting dish that’s perfect for a chilly evening or a special occasion.
The star ingredients of this soup are two large potatoes, peeled and cubed, which provide natural sweetness and creamy texture to the broth.
Let’s start with preparing the potatoes. Choose two large Russet or Idaho potatoes for their high starch content, which will help to thicken the soup.
Rinse the potatoes under cold running water, then scrub them clean using a vegetable brush to remove any dirt or debris.
Next, peel the potatoes using a vegetable peeler, being careful not to cut yourself on the sharp edges.
Once peeled, dice the potatoes into 1-inch cubes and set them aside in a bowl of cold water to prevent browning.
Now, let’s move on to cooking the chicken. You’ll need one pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces.
Cook the chicken in a large pot or Dutch oven over medium heat until it’s browned and cooked through, about 5-7 minutes.
Remove the cooked chicken from the pot and set it aside to be added back later to the soup.
Now it’s time to add some aromatics to the pot. Saute one onion, chopped, and three cloves of garlic, minced, in a tablespoon of olive oil until softened and fragrant.
Add two cups of chicken broth, one cup of milk or heavy cream, and bring the mixture to a simmer.
Reduce heat to low and let it cook for 15-20 minutes or until the potatoes are tender.
About 10 minutes before serving, add in some shredded cheddar cheese – two cups should do the trick – and stir until melted and well combined.
Add back in the cooked chicken and let it heat through, then season with salt and pepper to taste.
Finally, serve this loaded potato soup hot, garnished with chopped fresh herbs like parsley or chives, and accompanied by crusty bread or crackers for dipping into the savory broth.
For the Toppings
Shredded cheddar cheese
This recipe for Shredded Cheddar Cheese Loaded Chicken Potato Soup is a comforting and delicious twist on a classic soup. The combination of tender chicken, fluffy potatoes, and rich cheddar cheese makes it the perfect meal for a cold winter’s night.
Here’s what you’ll need
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium-sized potatoes, diced
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 cups shredded cheddar cheese (divided)
- Sour cream, for serving (optiona l)
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the diced onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Add the potatoes, thyme, paprika, and cayenne pepper (if using) to the pot. Cook for 2-3 minutes, stirring occasionally.
- potatoes are tender
Sliced scallions
This recipe for Sliced Scallions Loaded Chicken Potato Soup is a hearty and comforting dish perfect for cold weather or special occasions.
The base of the soup consists of diced chicken breast, which provides lean protein and a touch of sweetness. To prepare it, you can use pre-cooked chicken or cook raw chicken breast with some olive oil until browned and cooked through.
Next, you’ll need to chop four large potatoes into bite-sized pieces. These will add a delicious starchy element to the soup as well as texture from their varied sizes and shapes.
The flavor of the potatoes is enhanced by sautéing them in butter until they’re lightly browned on all sides. This process helps caramelize their natural sugars, making each spoonful more satisfying than if simply boiled or steamed.
Alongside the chicken and potatoes, add two medium-sized carrots peeled and sliced into rounds that are about 1/8 inch thick. The sweetness of these vegetables balances out any savory aspects created by salted seasonings used later in this recipe’s preparation stages!
Also important to include here is an onion – one large yellow bell pepper will suffice when chopped finely so every spoonful contains both juicy flavors within bite size morsels.
Sliced scallions (green onions) are what set off the flavors of our loaded chicken potato soup recipe; add them towards end just before serving. This way their fresh taste won’t dissipate quickly from heat exposure – retaining crunchiness even after finishing mealtime!
For seasoning purposes only – use salt, black pepper, dried thyme leaves to give that earthy feel; paprika adds nice depth without overpowering anything else within.
To get this all together start cooking chicken then add vegetables followed by potatoes along side those simmer until done before adding scallions towards very end finishing up with your desired level of saltiness – enjoy!
Crispy bacon bits
This recipe for Crispy Bacon Bits Loaded Chicken Potato Soup is a hearty and comforting dish that combines the rich flavors of chicken, potatoes, and crispy bacon with a variety of vegetables and spices.
The soup starts with sautéing diced onions, carrots, and celery in butter until they are tender and fragrant, then adding in minced garlic to give it an extra boost of flavor.
Next, you will add in the chicken broth, diced potatoes, and cooked chicken, bringing the mixture to a boil before reducing the heat and letting it simmer for about 20 minutes or until the potatoes are tender.
While the soup is cooking, prepare the crispy bacon bits by cooking several slices of bacon in a pan until they are crispy, then crumbling them into small pieces and setting them aside.
To make the loaded potato topping, simply slice some additional potatoes thinly, brush with olive oil, and cook in a separate pan or oven until they are golden brown and crispy.
Once the soup has finished cooking, use an immersion blender to puree it until smooth, then stir in some heavy cream to give it a rich and creamy texture.
To assemble the loaded potato soup bowls, place a scoop of the soup into the bottom of each bowl, followed by some of the crispy bacon bits, sliced scallions, and diced tomatoes.
Finally, top with additional crispy bacon pieces, shredded cheddar cheese, and a dollop of sour cream, creating a delicious and satisfying meal that’s sure to warm hearts and bellies.
This recipe is perfect for a cold winter’s night or as a comforting treat any time of year, serving up generous portions of chicken, potatoes, and bacon in each bite.
Instructions
Step 1: Make the Soup Base
To begin with, let’s make the soup base for our Loaded Chicken Potato Soup recipe. This will involve browning some bacon to add a smoky flavor and then sautéing onions, garlic, and a couple of cloves of minced fresh ginger to create the aromatic foundation of our soup.
First, we’ll need 6 slices of thick-cut bacon. While cooking the bacon, it’s essential to leave enough space between each piece for even browning. This will help prevent steaming instead of browning, resulting in a more flavorful soup base.
Place the bacon in a large pot or Dutch oven over medium heat and let it cook until browned and crispy. Remove the cooked bacon from the pot with a slotted spoon and set it aside for later use.
Next, add 2 tablespoons of unsalted butter to the same pot once the bacon is removed. This will help create a rich and creamy soup base by adding more fat to enhance flavors.
Once the butter has melted, add 1 medium onion (about 2 cups when chopped) and sauté it for about 4-5 minutes until softened and translucent. Make sure to chop the onion evenly so that it cooks consistently.
Add 3 cloves of minced garlic and cook for another minute, stirring constantly to prevent burning.
Now, it’s time to add our aromatic ingredient – a couple of cloves (about 1 inch) of fresh ginger, peeled and finely chopped. Stir the ginger well with the onion mixture, making sure it’s evenly distributed throughout the pot.
Avoid overcooking the onion mixture at this stage, as it will continue to cook during the remaining steps. This step aims to create a flavorful foundation for our soup base.
Proceed to Step 2: Add Potatoes and Chicken to Complete the Soup Base for Loaded Chicken Potato Soup Recipe.
Melt butter in a large pot over medium heat.
Melt 4 tablespoons of butter in a large pot over medium heat until it has fully melted and turned into a smooth, creamy liquid.
This is an essential step for the Loaded Chicken Potato Soup recipe as the butter serves as a base for flavor and helps to prevent the soup from becoming too thick or grainy later on.
As the butter begins to melt, it will start to foam slightly and release a nutty aroma into the air, signaling that it’s reached the correct temperature.
Once the butter has fully melted, reduce the heat to low and add in 1 medium onion, diced, and 3 cloves of garlic, minced. Allow them to sauté for about 5 minutes, stirring occasionally, until they become translucent and fragrant.
The onions should be cooking down slightly and taking on a light golden color as they absorb the flavors from the butter. This process will help break down their cell walls and create a deeper flavor profile in the soup.
Next, add 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces. Stir to coat with the butter-onion-garlic mixture, then cook for an additional 5-7 minutes or until the chicken is cooked through and reaches an internal temperature of at least 165°F.
Now it’s time to add in the potatoes! Add 2 large Russet potatoes, peeled and diced. Continue cooking for another 10-12 minutes or until the potatoes are tender when pierced with a fork.
As you’re waiting for the potatoes to cook, prepare your seasonings. Sprinkle 1 teaspoon of salt and 1/4 teaspoon of black pepper over the top of the soup.
Add in 2 cups of chicken broth, 1 cup of milk or half-and-half, and 1 tablespoon of dried thyme. Stir to combine, then bring the mixture to a simmer.
Continue cooking for another 5-7 minutes or until the potatoes are cooked through and the soup has reached your desired consistency. Taste and adjust seasoning as needed.
Serve the Loaded Chicken Potato Soup hot, garnished with chopped chives, shredded cheese, sour cream, and diced bacon (if using).
Add onion and garlic; cook until softened, about 5 minutes.
To make this delicious Loaded Chicken Potato Soup recipe, one key step is to add the onions and garlic at the beginning of cooking process.
This involves heating a couple of tablespoons of oil or butter in a large pot over medium heat, then adding sliced onions and minced garlic until they start to soften and fragrant.
The onion slices should be thin and evenly cut so that they cook quickly and evenly, while the garlic can be finely chopped for optimal flavor release.
Once the onions are translucent and starting to caramelize, it’s time to introduce other ingredients to build a rich and hearty soup base.
The key is to allow the onions and garlic to cook until softened, which should take around 5 minutes, giving them enough time to develop their flavors and textures that will then blend with the rest of the ingredients.
This cooking step not only adds depth to the soup but also sets the stage for adding potatoes, chicken broth, diced potatoes, shredded cheese, sour cream, bacon bits, and chopped scallions.
With a flavorful foundation established by the onions and garlic, the rest of the recipe comes together in harmony, making every spoonful of this Loaded Chicken Potato Soup a satisfying treat.
The result is a mouthwatering soup that perfectly balances creamy potatoes, savory chicken, smoky bacon, and pungent cheese in each bite.
Add chicken to the pot; cook until browned on all sides, about 57 minutes.
To make the delicious Loaded Chicken Potato Soup, start by preparing a flavorful broth that will serve as the base for your soup. You’ll need to cook chicken until it’s browned on all sides, which requires some patience and attention.
The process of cooking chicken in this recipe involves browning it in a pot over medium heat until it’s golden brown on all sides. This step can take around 57 minutes to complete, so be sure to plan accordingly. Here’s a step-by-step guide to help you through the process
- Begin by adding your chicken to the pot.
- Next, cook until browned on all sides, which should take approximately 57 minutes. Once the chicken is cooked and browned, set it aside for later use in your soup.
- Now, it’s time to add the potatoes and broth to the pot. This will give your soup its hearty base and rich flavor.
- In a separate pan or pot, you’ll need to sauté some onions and garlic until they’re soft and fragrant. Add these aromatics to the pot with the chicken for an added layer of depth in your soup.
Next, add in diced carrots and celery to the pot as well. These vegetables will help create a thick and creamy broth that’s full of flavor.
Once all of these ingredients are combined in the pot, let them simmer together for at least 30 minutes to allow the flavors to meld. You can also use this time to prep your toppings and get everything ready for serving.
Some great options for toppings include shredded cheese, diced cooked bacon, sour cream, diced green onions, or even croutons.
To assemble the soup, simply ladle it into bowls and top with your chosen toppings. This will give each guest a delicious and personalized bowl of Loaded Chicken Potato Soup that’s sure to become a favorite!
Step 2: Add the Broth and Potatoes
Pour in chicken broth and bring mixture to a boil.
To complete the task of making Loaded Chicken Potato Soup, it’s essential to pour in the chicken broth as the next step after sautéing the onions and garlic until they’re tender.
The addition of chicken broth brings moisture and flavor to the mixture, helping to rehydrate the potatoes and other ingredients. When pouring in the chicken broth, be sure to use a sufficient amount to cover all the vegetables and potatoes in the pot.
Next, bring the mixture to a boil by increasing the heat level. This will help the soup to thicken slightly and develop a richer flavor as the ingredients combine and cook together.
Bringing the mixture to a boil also helps to break down the starches in the potatoes, making them tender and easy to eat. The boiling process can take anywhere from 10-15 minutes, depending on the size of the potatoes and your desired level of tenderness.
While waiting for the soup to reach its boiling point, you may want to prepare any additional toppings or garnishes that will be served with the soup. This could include shredded cheese, sour cream, diced onions, or crumbled bacon.
Once the mixture has reached a boil, reduce the heat level and allow it to simmer for an extended period of time. The simmering process helps to infuse the flavors in the soup and break down any remaining tough textures.
After the soup has had time to simmer, use an immersion blender or transfer it to a blender to puree the mixture until it’s smooth and creamy. Alternatively, you can leave some chunky texture by mashing some of the potatoes with a fork or potato masher.
Now that the Loaded Chicken Potato Soup is complete, serve it hot, garnished with your choice of toppings and garnishes. Enjoy!
Add potatoes to the pot and reduce heat to mediumlow.
To make the Loaded Chicken Potato Soup Recipe, you’ll want to add potatoes to the pot next.
This is an important step because potatoes are a key ingredient in this soup and will add a lot of flavor and texture.
When adding the potatoes, make sure they’re cut into bite-sized pieces so that they cook evenly and quickly.
You can use any type of potato you like for this recipe, but Russet or Yukon Gold work particularly well because they have a high starch content, which helps to thicken the soup.
Once the potatoes are added to the pot, reduce the heat to medium-low. This will allow the potatoes to cook slowly and absorb all of the flavors from the chicken and broth.
It’s also important to make sure that the heat is low enough so that the potatoes don’t start to break down too quickly, which can result in a soup that’s too thick and sticky.
By reducing the heat and allowing the potatoes to cook slowly, you’ll end up with a smooth and creamy soup that’s loaded with flavor and texture.
The cooking time for this step will depend on the size of your potatoes and how hot your stove is set. As a general rule, it should take around 15-20 minutes for the potatoes to cook through and become tender.
Once the potatoes are cooked, you can proceed with adding the cheese and other toppings that are typically associated with Loaded Chicken Potato Soup. These might include shredded cheddar or Monterey Jack cheese, diced onions, sour cream, and crumbled bacon or chopped chives.
The final step is to serve the soup hot and garnished with your choice of toppings. This is a great way to customize the recipe to suit your personal preferences and make it even more delicious and satisfying.
Cover pot and simmer for 1520 minutes, or until potatoes are tender.
This Loaded Chicken Potato Soup recipe is a hearty and comforting dish that’s perfect for cold winter nights or any occasion when you need a warm hug in a bowl.
The key to this recipe is using high-quality ingredients, including fresh vegetables, lean protein, and wholesome starches like potatoes.
To start, fill a large pot with 4-6 cups of chicken broth and bring it to a boil over medium-high heat.
While the broth is heating up, prep your vegetables: peel and dice 2-3 medium-sized potatoes into 1-inch cubes, chop 1 onion, 3 cloves of garlic, and 2 carrots into smaller pieces, and set them aside.
Once the broth has reached a boil, add in 1 pound boneless, skinless chicken breast or thighs, depending on your preference. Reduce heat to medium-low and let it simmer for about 5-7 minutes or until the chicken is cooked through.
Next, add in the chopped onion, garlic, and carrots, stirring occasionally until they’re tender and lightly caramelized, which should take around 10-12 minutes.
Now, add in the diced potatoes and pour in enough additional broth to cover them. Bring the mixture to a boil, then reduce heat to a simmer (medium-low) for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
While the soup is cooking, prepare your toppings: crumble 1/2 cup of shredded cheddar cheese, chop 1/4 cup of chopped fresh cilantro, and slice 1 jalapeno pepper into thin rounds.
To assemble the soup, ladle it into bowls and top with a generous helping of each topping. You can also add some additional chicken or other protein sources to make this recipe more substantial.
This Loaded Chicken Potato Soup recipe serves 4-6 people and can be easily doubled or tripled if needed. It’s perfect for meal prep, leftovers, or even as a side dish at your next gathering.
As with any soup recipe, feel free to customize it to suit your taste preferences by adding in different spices, herbs, or even some diced bell peppers or mushrooms!
Toppings and Serving Suggestions
Add Toppings
Add Toppings is a great way to elevate the classic Chicken Potato Soup recipe and make it even more delicious. The key to making this recipe stand out is to add some exciting toppings that complement the flavors of the soup.
To start, you’ll need to cook diced chicken breast in a large pot with some oil until it’s browned and cooked through. This will provide a rich flavor base for your soup.
Next, sauté some onions, garlic, and celery in the same pot until they’re soft and fragrant. These aromatics are essential for creating depth of flavor in the soup.
Now it’s time to add in your potatoes, diced into small pieces so they cook quickly. You can also add other vegetables like carrots or peas if you prefer.
After about 10-15 minutes of simmering, you’ll start to notice the potatoes are tender and the soup is thickening. This is where you want to stir in some heavy cream or half-and-half to give your soup a creamy texture.
To add toppings to your Loaded Chicken Potato Soup Recipe, consider adding shredded cheese (cheddar or Monterey Jack work well), diced cooked bacon, sliced green onions, sour cream, or diced avocado. You can also sprinkle some crushed tortilla chips on top for added crunch.
Another great topping idea is a dollop of spicy salsa or hot sauce, which adds an extra kick to the soup without overpowering it.
The beauty of this recipe lies in its flexibility – you can customize it to your taste by adding different toppings and adjusting the amount of cream or cheese to suit your preference. So go ahead, get creative, and enjoy the rich flavors of your Loaded Chicken Potato Soup!
Spoon shredded cheese into bowls.
To begin making the Loading Chicken Potato Soup, start by preparing the ingredients needed for the recipe. This includes shredded cheese, which will be used as a topping for the soup.
The first step in shredding the cheese is to select a high-quality cheese that melts well and has a rich flavor. Cheddar cheese or Monterey Jack cheese work particularly well for this recipe.
Next, place the selected cheese on a flat surface and use a sharp knife or a cheese grater to shred it into fine pieces.
Once the cheese is shredded, proceed to scoop it into bowls. This will serve as the base of the toppings for the Loaded Chicken Potato Soup.
The final step in preparing the shredded cheese is to garnish each bowl with additional toppings such as diced onions and sour cream.
This completes the task of shredding cheese for the Loaded Chicken Potato Soup Recipe, allowing it to be added to the top of a steaming hot bowl of soup along with other delicious ingredients such as diced potatoes and chicken.
Top with sliced scallions and crispy bacon bits.
This indulgent Loading Chicken Potato Soup recipe is a hearty, comforting dish that’s perfect for a chilly evening or a special occasion. It features tender chicken, creamy potatoes, and rich aromas all in one delicious bowl.
To make this mouth-watering soup, start by sautéing some onions and garlic until they’re soft and fragrant in a large pot over medium heat. Add in your choice of protein – boneless, skinless chicken breast or thighs work well here – and cook until browned on all sides.
Next, add in the Potatoes, diced into bite-sized pieces along with some sliced scallions and a handful of crispy Bacon bits . Pour in enough chicken broth to cover everything and bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 20-25 minutes or until the potatoes are tender. Stir in some heavy cream or half-and-half for an added richness and serve hot, garnished with even more Bacon bits and scallions if desired.
This recipe makes about four servings and can be easily doubled or tripled to feed a crowd. You can also customize it by adding other ingredients like diced bell peppers, chopped celery, or a pinch of cumin for extra flavor. Whatever you choose, the combination of smoky Bacon , sweet potatoes, and savory chicken is sure to become your new favorite comfort food!
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