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chicken salad chick potato soup recipe

Chicken Salad Chick Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 strips bacon
  • 3 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup whole milk
  • 4 cups russet potatoes, peeled and diced
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded
  • 3 green onions, sliced

Method
 

  1. Cook the 4 strips bacon in a large pot over medium heat for 8 to 10 minutes until crisp. Transfer to a plate and leave about 1 tsp of fat in the pot.
  2. Add the 3 tbsp butter to the pot and melt over medium heat. Cook the 1/2 cup diced onion for 4 to 5 minutes until soft, then add the 2 cloves minced garlic and stir for 60 seconds.
  3. Sprinkle in the 3 tbsp flour and stir over medium heat for 2 minutes until pale golden and nutty-smelling.
  4. Whisk in the 3 cups chicken broth gradually, then add the 1 cup whole milk, 4 cups diced potatoes, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Bring to a low boil, then reduce to medium-low and simmer uncovered for 15 to 18 minutes until the potatoes are completely tender.
  5. Remove the pot from the heat. Stir in the 1/2 cup sour cream, then add the 1 cup shredded cheddar in small handfuls, stirring until melted. Taste and adjust seasoning.
  6. Ladle into bowls and top with crumbled bacon and the 3 sliced green onions.

Notes

This soup thickens considerably as it sits, so if you're making it for a crowd and holding it warm on the stove, keep a cup of extra broth nearby to stir in as needed. The garnishes are worth doing fresh each time you serve — day-old bacon left sitting in the soup loses its crunch and the whole thing tastes a bit flat.