Loaded Chicken Potato Soup

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Description

Chicken pot pie meets a loaded baked potato.

Ingredients

  • 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
  • 1 onion, 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
  • 2 green onions, chopped
  • 5 ounces shredded sharp Cheddar cheese, divided
  • 1 cup sour cream

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Prick potatoes with a fork
  3. then wrap each potato in aluminum foil.
  4. Bake in the preheated oven until potatoes are tender
  5. 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.
  6. Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion
  7. carrots
  8. and celery in hot oil until tender
  9. 5 to 10 minutes. Remove vegetables to a plate and set aside.
  10. Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken
  11. 1 teaspoon salt
  12. and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear
  13. 5 to 10 minutes. Remove chicken to a plate and set aside.
  14. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned
  15. 1 to 2 minutes. Pour milk
  16. about 1/4 cup at a time
  17. into butter-flour mixture; cook
  18. stirring constantly
  19. until sauce is thickened
  20. about 10 minutes.
  21. Stir potatoes
  22. onion mixture
  23. chicken
  24. chicken stock
  25. broccoli
  26. most of the Cheddar cheese
  27. 1/2 of the bacon bits
  28. and 1/2 of the green onions into sauce. Cook soup until heated through and broccoli is tender
  29. about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through
  30. about 5 minutes.
  31. Ladle soup into serving bowls and top with remaining bacon bits
  32. Cheddar cheese
  33. and green onions.

Prep Time: 30 mins

Cook Time: 2 hrs 10 mins

Total Time: 2 hrs 40 mins

Servings: 8

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