30 Minute Chicken Potato Soup
The super-easy 30 Minute Cheesy Chicken Potato Soup recipe is a savior for a busy night when you don't know what to make. Rich, creamy, and hearty, you will want to make this recipe again and again.
Servings: 4 Servings
Calories: 789kcal
Ingredients
- 1 Tbsp butter
- ½ medium onion diced
- 1 tsp garlic minced
- 1 tsp dry thyme
- 1 lb Blushing Belle Little Potato Company potatoes cut in 1-inch pieces
- 3 cups vegetable or chicken stock
- 1 cup milk or light cream; if you want it richer you can sub in heavy cream
- 3 Tbsp flour
- ½ cup shredded cheddar cheese
- ½ lb cooked chicken shredded or chopped in ½ inch pieces
- 1 cup frozen peas or mixed vegetables thawed
- Kosher salt and pepper freshly ground to taste
- Parsley chopped, for garnish
Instructions
- In a Dutch oven, melt the butter over medium heat, add the onion, garlic, and thyme and sauté for 3-4 minutes.
- Stir in the potatoes and the chicken or vegetable broth.
- Bring to a boil and simmer with the lid on until the potatoes are tender but not mushy, 10 to 15 minutes.
- While the potatoes are cooking, in a small jar, shake together the flour and milk or cream to make a slurry.
- Grate the cheese and thaw the frozen peas or mixed vegetables.
- Once the potatoes are cooked, add the flour cream slurry to the Dutch oven, stir for 3-4 minutes, allowing it to thicken.
- Stir in the shredded cheese, chicken, and thawed vegetables and cook until the cheese is melted and the chicken is heated through. Correct seasoning.
- Garnish with parsley and serve with a crusty bun or bread.
Nutrition
Serving: 1 | Calories: 789kcal | Carbohydrates: 71g | Protein: 45g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1032mg | Fiber: 11g | Sugar: 16g