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Loaded Chicken Potato Soup Recipe

Recipe by: The Dude

"Chicken pot pie meets a loaded baked potato."

Directions

1Preheat oven to 375 degrees F (190 degrees C).
2Prick potatoes with a fork and wrap each potato in aluminum foil.
3Bake 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.
4Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
5Heat 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.
6Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
7Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
8Melt 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.
9Stir 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.
10Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Footnotes

Cook's Notes:
Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool about 30 minutes before serving.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients