Chicken and Potato Soup
This Chicken and Potato Soup is SO comforting! Tender chicken, hearty potatoes, and a creamy, cheesy broth make it perfect for cozy dinners.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp chef’s knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Cheese Grater
- Ladle
Ingredients
For the Chicken and Seasoning:
- 2 medium chicken breasts skinless, boneless, seasoned with Italian seasoning, garlic powder, salt, and pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 tablespoons olive oil divided
- 5 tablespoons unsalted butter divided
For the Mirepoix:
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 3 cups mirepoix mixed carrots, celery, and onion
- 1 tablespoon minced garlic fresh
- 1 teaspoon chicken bouillon powder
For the Soup Base:
- 4 cups diced baby gold potatoes unpeeled
- 3 cups chicken broth
- 1/3 cup flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups freshly shredded sharp Cheddar cheese
- 1 cup frozen peas optional
- fresh parsley or thyme optional, for garnish
- hearty buttered bread for serving
Instructions
Preparation
- Pat chicken breasts dry. Mix Italian seasoning, garlic powder, salt, and pepper in a small bowl and rub evenly over chicken breasts.
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Sear chicken breasts 4-5 minutes per side until golden and cooked through. Remove and set aside to rest.
Cooking the Vegetables
- Lower heat to medium. Add 3 tablespoons butter and 1 tablespoon olive oil to the pot. Add diced onions, carrots, and celery. Cook, stirring occasionally, 7-8 minutes until vegetables soften and become fragrant.
- Stir in minced garlic and cook for 1 more minute.
Building the Broth
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook off raw flour taste.
- Gradually whisk in chicken broth, ensuring no lumps. Add chicken bouillon powder and diced baby gold potatoes. Bring to a gentle boil, then reduce heat to simmer.
Simmering the Soup
- Dice rested chicken into bite-sized pieces and add back to pot. Pour in whole milk and stir to combine.
- Simmer gently for 15-20 minutes until potatoes are fork-tender and soup thickens.
Finishing Touches
- Stir in heavy cream and shredded sharp Cheddar cheese until melted and fully incorporated.
- If using, fold in frozen peas and cook 3-4 minutes until heated through. Taste and adjust seasoning with salt and pepper.
Serving
- Ladle soup into bowls and garnish with freshly chopped parsley or thyme if desired. Serve with hearty buttered bread.
Notes
- Store leftovers refrigerated up to 4 days; reheat gently and add broth or milk if too thick.
- Freeze soup without cheese up to 3 months; add cheese when reheating for best texture.
- Substitute chicken breasts with thighs or tofu for variations and dietary preferences.