Almost Too Easy Potato Chicken Cheese Soup Recipes

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CHEESY CHICKEN AND POTATO SOUP



Cheesy Chicken and Potato Soup image

I was messing around in my kitchen one day when I was hungry and came up with this using what I already had. It's cheap, easy, and delicious! Top with extra cheese and bacon bits.

Provided by Katy G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup onion, diced
1 tablespoon bacon grease
3 cups 1-inch potato chunks
2 cups chicken broth
1 cup water
3 tablespoons butter
3 tablespoons flour
1 cup milk
3 ounces shredded Cheddar cheese
1 ½ cups shredded cooked chicken

Steps:

  • Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
  • Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
  • Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
  • Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 28.9 g, Cholesterol 89.5 mg, Fat 19.2 g, Fiber 2.9 g, Protein 24.7 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 4.3 g

POTATO CHEESE SOUP



Potato Cheese Soup image

A rich potato soup. It'll warm you up on a cold winter day!

Provided by Marilyn Johnson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 12

4 potatoes, peeled and quartered
1 small carrot, finely chopped
½ stalk celery, finely chopped
1 small onion, minced
1 ½ cups vegetable broth
1 teaspoon salt
2 ½ cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
  • In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
  • Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g

ALMOST TOO-EASY POTATO-CHICKEN-CHEESE SOUP



Almost Too-Easy Potato-Chicken-Cheese Soup image

This soup is so good, they will think it took much longer. Sprinkle a little cheddar on top to make it even better.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 (5 1/4 ounce) package betty crocker au gratin potatoes
2 cups milk
1 cup cut-up cooked chicken (I use canned)
2 tablespoons minced onions
3 (14 ounce) cans chicken broth
1 (10 ounce) package frozen mixed vegetables

Steps:

  • Mix everything (including sauce mix from pkg) in 4 qt pan.
  • Bring to a boil, stirring.
  • Reduce heat and simmer for 15 minutes or until vegetables are tender.

CHEESY CHICKEN AND POTATO BAKE



Cheesy Chicken and Potato Bake image

This is such a simple dinner to have ready in no time. Everybody will love this cheesy chicken and potato bake.

Provided by Joanna

Categories     Chicken Recipes

Time 1h10m

Number Of Ingredients 8

4-5 medium potatoes, peeled, washed, and cut into 1/4 inch slices
1 yellow onion, thinly sliced
1 1/4 cups milk
condensed cheese soup
8 slices of bacon, cooked and crumbled (you can use the "real" bacon pieces if your in a rush)
4 chicken breasts cut into chunks, seasoned with your favorite seasonings, and cooked (you can also use rotisserie chicken)
1 1/2 cups shredded cheese
salt, pepper, garlic powder, onion powder

Steps:

  • Combine the milk and cheese soup, whisk until smooth. Reserve 1 cup of the cheese soup and set aside.
  • Preheat oven to 350 degrees, and grease a 13X9 inch baking dish.
  • Spoon 1/4 of the cheese soup mixture and spread across the bottom.
  • Add a single layer of potatoes and season with salt,pepper,garlic powder, and onion powder.
  • Spoon another 1/4 of the soup mixture over the potatoes. Repeat this two more times so that you have 3 layers of potatoes with soup on top. Season as you go!
  • Cover tightly with foil, bake for 40 minutes.
  • After 30 minutes, remove dish, uncover and top with the cooked chicken.
  • Pour the reserved soup on top of the chicken.
  • Cover and cook for an additional 15 minutes.
  • Remove from oven and sprinkle shredded cheese and bacon on the top.
  • Return to the oven, uncovered and bake for 5 minutes, or until the cheese is melted.

Nutrition Facts : Calories 527 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 44 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 811 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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