Chicken Salad Chick Potato Soup Recipe
A creamy and comforting potato soup with tender chicken, crispy bacon, and shredded cheese. Perfect for chilly days, this recipe is easy to make and a crowd-pleaser!
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups diced potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded chicken
- 1 ½ cups shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
- ½ cup bacon bits (optional)
- 2 tablespoons chopped green onions (optional)
Instructions
- Melt Butter: In a large pot, melt the butter over medium heat.
- Cook Onion & Garlic: Add the diced onion and garlic, cooking until softened (about 3-4 minutes).
- Add Potatoes & Broth: Add the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Add Cream & Chicken: Stir in the heavy cream and shredded chicken. Let it cook for an additional 5 minutes, allowing the flavors to blend.
- Add Cheese: Gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth.
- Season: Taste the soup and adjust the seasoning with salt and black pepper as desired.
- Serve: Garnish with bacon bits and green onions, if using. Serve hot and enjoy!
Notes
- You can freeze leftovers of this soup for up to 3 months. Just store it in an airtight container, and reheat it when ready to enjoy.
- For extra flavor, try adding a dash of smoked paprika or a sprinkle of garlic powder.
- Adjust the thickness by adding more chicken broth or cream depending on your preference.