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Chicken Potato Soup
4.62
from
47
votes
This easy Chicken Potato Soup is is a stick to your ribs comforting meal for a cold day.
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Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Servings:
6
servings
Ingredients
2
tablespoons
butter
1/2
cup
diced white onion
1/2
cup
sliced celery
3/4
cup
sliced carrots
2
tablespoons
all-purpose flour
3
cups
chicken broth or chicken stock
1 1/2
cups
milk
1
medium
potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces
,
(about 2 cups)
1
(8 ounce) package
cream cheese
,
softened
2
cups
shredded chicken
,
rotisserie works well here
(optional)
1 tablespoon
minced flat leaf parsley
Instructions
In a large Dutch oven or pot, melt the butter and saute the onion, celery, and carrots over medium heat until soft.
Sprinkle the flour over the vegetables and stir until coated.
Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender.
Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency.
Stir in the chicken and fresh parsley. Add salt and pepper to taste. Serve. Store leftovers in an airtight container in the fridge.
Cuisine:
American
Course:
Main Course
Author:
Christy Denney