Creamy Chicken and Potato Soup
A rich and comforting soup made with tender chicken, potatoes, and a velvety blend of cream and cheese. Perfect for cold evenings, this easy-to-make recipe serves 6-8 in 50 minutes.
Servings: 6 servings
Calories: 385kcal
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 cups diced cooked chicken breast (halal alternative)
- 4 cups peeled and diced potatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 scallion, thinly sliced (for garnish)
Instructions
- In a large stockpot over medium-low heat, melt the butter. Add onions, carrot, celery, and garlic and cook until onions are translucent (5 minutes). Add flour and stir to coat vegetables, cooking 2 minutes. Slowly pour in chicken stock while stirring to avoid lumps. Add chicken, potatoes, salt, and pepper. Boil, then simmer 20-25 minutes until potatoes are tender. Stir in cream, sour cream, and cheese until melted. Taste and adjust seasoning. Serve with garnish.
Notes
Substituted diced ham with cooked chicken breast for halal compliance
Sauté chicken before adding if desired
Use non-dairy alternative for cream to make lighter
Garnish with additional cheese and scallions as preferred
Sauté chicken before adding if desired
Use non-dairy alternative for cream to make lighter
Garnish with additional cheese and scallions as preferred