LOADED CHICKEN POTATO SOUP
Chicken pot pie meets a loaded baked potato.
Provided by The Dude
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 2h40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 36.4 g, Cholesterol 100.2 mg, Fat 28.3 g, Fiber 4.4 g, Protein 28.5 g, SaturatedFat 15.3 g, Sodium 949.8 mg, Sugar 7.5 g
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
LOADED CHICKEN AND POTATOES RECIPE - (4.2/5)
Provided by á-8595
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream.
CHICKEN POTATO SOUP
Just like chicken noodle soup, but with potatoes instead of noodles!
Provided by Delittrell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken with seasoned salt and pepper.
- Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
- Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
- Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
- Taste and adjust seasoning with salt, pepper, and cayenne.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g
LOADED POTATO SOUP
Steps:
- Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
- Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
- With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
- Serve garnished with crispy crumbled bacon and sliced scallions.
THE ULTIMATE LOADED BAKED POTATO SOUP
Make and share this The Ultimate Loaded Baked Potato Soup recipe from Food.com.
Provided by TheFabChef
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
- Once the bacon is done, remove and set a side (chopp for garnish once it cools).
- Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
- Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
- Slowly wisk in the chicken broth and heavy whipping cream.
- Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
- Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
- Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
- Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.
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SLOW COOKER LOADED CHICKEN BACON POTATO SOUP
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Ratings 3Calories 359 per servingCategory Soup
- Add the chicken, potatoes, onion, bacon, salt, pepper, garlic and chicken broth to the slow cooker.
- Add a few ladles of the broth and potatoes to a blender, add the cream cheese to the blender. Cover and blend until smooth. Add this mixture to the slow cooker with the rest of the soup. Add the chicken and stir.
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