Skip to main content New<> this month
Get the Allrecipes magazine

Loaded Chicken Potato Soup

Rated as 4.68 out of 5 Stars
5

"Chicken pot pie meets a loaded baked potato."
Added to shopping list. Go to shopping list.

Ingredients

2 h 40 m servings 510
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 510 calories; 28.3 36.4 28.5 100 950 Full nutrition

Explore more

Reviews

Read all reviews 26
Most helpful
Most positive
Least positive
Newest

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...

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...

I made this last night for my boys. It was very tasty. I started late so I put my slow cooker on high for an hour and the low for 4 and it was done. I think I would add more chicken maybe dark...

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

I loved this recipe but I did change one thing. Rather than using olive oil, I used the bacon fat to sautee the chicken n veggies for extra flavor! And it came out awesome! Thanks for the recipe...

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....

I probably added a bit more chicken cubes than called for, since I had to split up a large pack of chicken breasts. The only other things I did a little differently are that that I only deskinne...

Great recipe! I omitted the bacon, really not necessary and used a ready cooked chicken from the deli. Saved a lot of time. Otherwise this is a keeper. Do Not discard those potato skins! I've po...

I made this exactly according to the recipe. My husband loved it - said it was the best potato soup I've ever made! Next time, I would shred the chicken - but otherwise, it's a perfect, hearty...