Cheesy Chicken and Potato Soup Recipe 

When I was hungry, I messed around in my kitchen and used what I had. Cheap, simple, and tasty! Put more cheese and bacon on top. 

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Ingredient

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Hot dish

 – ¼ cup onion, diced – 1 tablespoon bacon grease – 3 cups 1-inch potato chunk – 2 cups chicken broth – 1 cup water – 3 tablespoons butter – 3 tablespoons flour – 1 cup milk – 3 ounces shredded Cheddar cheese – 1 ½ cups shredded cooked chicken

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Step 1

 Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.

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Step 2

Mix onion and potato bits. Cover potatoes with chicken broth and water. Cook the potatoes for 15 minutes until soft but not mushy in the boiling broth. 

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Step 3

Medium-heat butter melts in a small pot. Mix flour and butter for 1 minute until moistened.                 --------- >* 

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Step 3 *

   Stir milk into the saucepan and cook for 3 minutes to thicken. Sprinkle cheese over milk mixture and stir for 2–3 minutes to melt. 

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Step 4

Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.

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I shred leftover cooked chicken breast using my KitchenAid(R) mixer's paddle attachment.  Butter can replace bacon grease.  Whether to peel potatoes is personal. 

Cook's Notes:

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Also See

MEDITERRANEAN BAKED COD WITH LEMON RECIPE