Cheesy Chicken And Potato Soup
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
61
Spice
61
Sweetness
47
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Onion (diced)1 tbsp
Bacon (grease)3 cups
Potato (1-inch chunks)2 cups
Chicken Broth1 cup
Water3 tbsps
Butter3 tbsps
Flour1 cup
Milk1.5 cups
Cooked Chicken (shredded)Directions:
1
Heat bacon grease in a stockpot over medium-high heat
2
Saute onion in hot grease until soft, about 4 minutes
3
Stir potato chunks with the onion
4
Pour chicken broth and water over the potato mixture
5
Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes
6
Melt butter in a small saucepan over medium heat
7
Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute
8
Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more
9
Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more
10
Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes