Loaded Chicken Potato Soup

Chicken pot pie meets a loaded baked potato in this comforting chicken and potato chowder recipe.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 40 mins
• Calories: 510 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 6 tablespoons butter
• 3 cups milk
• 1 cup chicken stock
• 1 onion, diced
• 1 cup diced carrots
• 2 stalks celery, diced
• 2 tablespoons olive oil, divided
• 1 cup bite-size broccoli florets
• 1 teaspoon salt, plus more to taste
• 2 green onions, chopped, divided
• 1 pound skinless, boneless chicken breast halves, cut into chunks
• 5 ounces shredded sharp Cheddar cheese, divided
• 2.5 pounds russet potatoes
• 0.5 teaspoon ground black pepper, plus more to taste
• 0.5 cup bacon bits, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Prick potatoes with a fork, then wrap each potato in aluminum foil.

Step 4

Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.

Step 5

Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion, carrots, and celery in hot oil until tender, 5 to 10 minutes. Remove vegetables to a plate and set aside.

Step 6

Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Remove chicken to a plate and set aside.

Step 7

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

Step 8

Stir potatoes, onion mixture, chicken, chicken stock, broccoli, most of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into 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.