Loaded Chicken Potato Soup

Loaded Chicken Potato Soup Chicken pot pie meets a loaded baked potato.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 2 hrs 10 mins

    TOTAL : 2 hrs 40 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Prick potatoes with a fork and wrap each potato in aluminum foil.

  • Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.

  • Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.

  • Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.

  • Toss onion, carrots, and celery with enough olive oil to coat in a bowl.

  • Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.

  • Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.

  • Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.

  • Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Per Serving: 510 calories; protein 28.5g; carbohydrates 36.4g; fat 28.3g; cholesterol 100.2mg; sodium 949.8mg. Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool about 30 minutes before serving.