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Loaded Chicken Potato Soup

The Dude

"Chicken pot pie meets a loaded baked potato."
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2 h 40 m servings 510 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prick potatoes with a fork and wrap each potato in aluminum foil.
  3. Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  4. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
  5. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  6. Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  7. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  8. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  9. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  10. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.


  • Cook's Notes:
  • Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool about 30 minutes before serving.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 510 calories; 28.3 g fat; 36.4 g carbohydrates; 28.5 g protein; 100 mg cholesterol; 950 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 18
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This recipe makes good soup. While I kept all ingredients basically the same, I had already cooked potatoes and chicken on hand, which allowed me to save some steps, a lot of time and less was...

Great flavor! It's a keeper. I used a half lb. of bacon sautéeing the veggies in the grease. I kept the skins on the potatoes and did the roux x3. Cheese x4, chicken stock 1 litre. More salt a...

Absolutely wonderful. Wasn't sure about baking the potatoes then adding them but very happy with the result. Will certainly be making this again.

This was great. I used left over turkey instead of chicken and left over ham instead of bacon. Everything else was kept the same..

1) I totally simplified this recipe and it turned out great. I cooked it all in one pot except for the roux. Diced the bacon/ fried it / added the chicken. When pink gone, added the vegetables....

Mr. LTH REALLY liked this (and that's saying a lot, for soup), but I wasn't as sold. I did make quite a few tweaks...I just couldn't see chicken in this, so I left it out (and subbed beef stock...

Really good! The only thing I changes is I slow cooked the chicken and shredded it, instead of cubed it.

I had a bunch of baked potatoes left from a potato bar I hosted so this soup seemed like a great way to re purpose the leftover potatoes and topping. Except that my potatoes and chicken was alr...

This was definitely a hit in my house. My 2 boys absolutely loved this. Licked the bowls clean.