Creamy Chicken and Potato Soup is the ultimate comfort food! You'll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies.
Optional: 1 cup frozen peas, fresh parsley or thyme, crusty buttered bread (for dunking!)
Instructions
CHICKEN PREP: Cut chicken breasts in half widthwise to create four thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
COOK CHICKEN: In a large pot, heat 2 tbsp olive oil over medium-high heat. Cook the seasoned chicken for 3-4 minutes per side or until fully cooked. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken.
VEGGIES: In the same pot (don't wipe out!), add 1 tbsp oil and 1 tbsp butter. Add diced carrots, celery, and onion; sauté for 5-7 minutes. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute.
SIMMER: Pour in chicken broth and bring to a boil. Reduce heat, cover pot, and simmer for 10-15 minutes until potatoes are fork tender.
CREAM BASE: In a separate medium-sized pot, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until smooth. Cook until the mixture thickens, then stir in heavy cream. Keep warm, whisking occasionally.
FINISH SOUP: Pour the milk and cream mixture into the soup. Reduce heat to low. Gradually add grated cheese, a handful at a time, stirring in between additions until melted. Return cooked chicken to the pot. Add frozen peas (if using) and stir until warmed. Taste and adjust seasonings as needed.
ENJOY: Enjoy the soup warm, garnished with freshly chopped parsley or thyme. Serve with a crusty loaf of bread if desired.