Name: Chicken loaded potato soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, peeled and diced into 1/2-inch pieces; 5 oz chicken breast, diced small; 0.5 oz bacon, chopped; 1/2 leek, white and light green parts only, sliced; 1 stalk celery, diced; 1 clove garlic, minced; 3/4 cup low-sodium chicken broth; 1 tsp olive oil; 2 tbsp sharp cheddar cheese, shredded; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 20 min

In a small pot, heat half the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside. Add the chicken breast to the pot, season with half the salt, and cook until browned and the center reaches 165°F, about 6 minutes. Remove the chicken and set aside with the bacon.
Add the remaining oil to the same pot, keeping the browned bits from the meat. Stir in the leeks and celery. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
Stir in the potatoes, chicken broth, remaining salt, and black pepper. Bring to a boil, then reduce heat and simmer covered, 12 to 15 minutes, until a fork slides easily through the potato, stirring once or twice. If the pot looks dry, add a splash of water. Done when fork slides easily through the potato.
Transfer half of the soup mixture to a blender. Vent the lid and cover with a towel, then process until smooth and return to the pot. Stir in the cooked chicken and half of the cheese, heating through for 1 minute. Pour into a bowl and top with the remaining cheese, the crisp bacon, and green onion.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes