CREAMY CHICKEN POTATO SOUP
Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CHEESY CHICKEN AND POTATO SOUP
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.
Provided by Katy G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
- 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.
- 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.
- Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
Nutrition Facts : Calories 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, Sodium 254.4 mg, Sugar 4.3 g
CREAM-OF-CHICKEN CHEESY POTATOES
Make and share this Cream-Of-Chicken Cheesy Potatoes recipe from Food.com.
Provided by firemens wife
Categories Potato
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
- Place in a buttered 9x13 inch pan.
- Melt 1/4 cup butter and mix with cornflakes.
- Sprinkle on top of hashbrown mixture.
- Bake at 350 degrees for 45 minutes.
ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP
This soup is ridiculous as is! But for your kids, keep it super simple with lots of Cheddar cheese on top. Or nothing! And for the adult faces, we get a little crazy with the toppings. I'm talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 13
Steps:
- Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
- At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
- You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
- Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
- After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
- Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!
CHEESY POTATO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.
- Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
- Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.
Nutrition Facts : Calories 840, Fat 51 grams, SaturatedFat 24 grams, Cholesterol 106 milligrams, Sodium 1575 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 34 grams, Sugar 6 grams
CREAMY CHEESY CHICKEN VEGETABLE SOUP
Make and share this Creamy Cheesy Chicken Vegetable Soup recipe from Food.com.
Provided by L1lfish
Categories One Dish Meal
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix soups and spices together in a large bowl.
- Pour over chicken chunks in crock pot.
- Pour in vegetables.
- Cook on low for about 8 hours.
- You may need to stir it occasionally to prevent a skin.
Nutrition Facts : Calories 290.6, Fat 18.3, SaturatedFat 6.2, Cholesterol 63.8, Sodium 852.5, Carbohydrate 14.5, Fiber 2.2, Sugar 1.3, Protein 17.5
HOMEMADE CHEESY POTATO SOUP
It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
CREAMY, CHEESY POTATO SOUP
Fast, easy, creamy, and cheesy! A great weeknight meal when you want something that will stick to your ribs but don't want to spend a lot of time in the kitchen. I found this recipe in my mom's recipe collection after she passed away and we love it! The recipe is very forgiving if you need to sub ingredients based on what you have on hand. Don't have broth? Use the potato cooking liquid with a tsp of chicken bouillon mixed in. No heavy cream? No worries, use all milk. I make a lot of soup when the weather turns cold and you know what they say about Wisconsin.... we have 2 seasons, Winter and Road Construction... we eat a lot of soup- LOL :)
Provided by Brenda.
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil in a medium saucepan.
- Add potato cubes and stir to make sure they are just covered with water.
- Cook potatoes until fork tender, maybe 10 minutes.
- Drain potatoes and set aside.
- In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
- Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
- Add red pepper flakes and salt & pepper.
- Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
- Start adding the milk and cream and stir until smooth.
- Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
- Add the sugar and the shredded cheese.
- Stir until cheese is melted.
- Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.
CHEESE, BROCCOLI, POTATO, CHICKEN SOUP
Make and share this Cheese, Broccoli, Potato, Chicken Soup recipe from Food.com.
Provided by Bobbie
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
- In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
- Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
- 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
- Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.
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5/5 (1)Total Time 1 hrCategory Chicken Dinner, Main Course, SoupCalories 469 per serving
- Cook the bacon in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
- Add the butter to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
- Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, and potatoes. Bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream and simmer until chicken is heated through about 10 minutes.
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