Cheesy Chicken and Potato Soup recipe

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Ingredients

¼ cup onion, diced
1 tablespoon bacon grease
3 cups 1-inch potato chunks
2 cups chicken broth
1 cup water
3 tablespoons butter
3 tablespoons flour
1 cup milk
3 ounces shredded Cheddar cheese
1 ½ cups shredded cooked chicken

Nutrition Info

387.8 calories
carbohydrate: 28.9 g
cholesterol: 89.5 mg
fat: 19.2 g
fiber: 2.9 g
protein: 24.7 g
saturatedFat: 11.3 g
servingSize: -
sodium: 254.4 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.

  2. Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.

  3. Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir, cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture, cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.

  4. Stir the cheese mixture and cooked chicken into the liquid in the stockpot, cook just until the chicken is heated through, about 4 minutes.

Recipe Yield

4 servings

Recipe Note

I was messing around in my kitchen one day when I was hungry and came up with this using what I already had. It's cheap, easy, and delicious! Top with extra cheese and bacon bits.

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