There’s nothing better than a hearty bowl of soup during the fall and winter months. I love walking through the door and smelling the delicious aroma of soup simmering in the Crockpot. If you are looking for a tasty recipe with simple ingredients, I have the answer for you. This Chicken and Cheese Potato Soup recipe is always a hit in my house. It’s also a sneaky way to get my kids to eat some vegetables. Shhh, don’t tell them I said it, they have no idea!
You will need a skillet and a slow cooker to cook this Chicken Potato Cheese Soup recipe. I have a feeling you will fall in love and you will at least once a month, if not more! If you follow these simple steps, the results will be a flavorful soup with a fabulous texture. If you don’t feel so comfortable in the kitchen, don’t worry! We can get through this together. Here’s a tip: Gather all of your ingredients and place them strategically before you begin. Here we go!
Ingredients:
• 1-1 ½ pounds raw chicken breast
• 10-12 small roasted red potatoes (chopped)
• 1 large yellow onion 2 small (chopped)
• 3 stalks of celery
• fresh thyme
• 1 can of cheddar cheese soup
• 1 box of 32 oz of chicken broth
o Measure out ½ cup to deglaze
• 1/3 cup dry white wine
• 3 cloves of garlic (chopped)
• 1 tablespoon olive oil
• ¾ cup sharp cheddar cheese (plus extra for topping, if desired)
• Salt
• Pepper
• Chives (optional topping)
• Sour cream or plain Greek yogurt (optional topping)
Addresses:
meat preparation
• Heat 1 tablespoon of oil in a skillet over medium-high heat.
• Season both sides of raw chicken breast with salt and pepper.
• Brown the chicken in the pan for 3 minutes, turn and brown the other side for 3 more minutes. (The goal is to brown the meat on each side. The meat will not cook all the way through. It will still be pink around the edges and inside, that’s fine!)
• Place the chicken on a plate to cool while you remove the glaze from the pan. Leave the heat on to deglaze the pan.
• Add white wine, ½ cup chicken broth, and minced garlic to hot skillet, scraping up any browned bits. Cook over low heat for 3-5 minutes.
• Remove the deglazing liquid from the heat and allow it to cool while you prepare the vegetables.
• Chop the chicken into small pieces.
Preparation of vegetables and herbs
• Wash vegetables and prepare to cut them.
• Remove skin from potatoes. (Simply cut the skin off the edges of the potato, creating a square shape. You don’t need to peel the potatoes. Leave some skin. It’s quicker and saves some healthy vitamins and great texture for the soup.)
• Peel and chop the onions)
• Remove tough shreds from celery by halving and removing stringy bits. (You don’t need to remove all the strands, just the thick ones that break off. This makes the celery more tender, which means kids don’t realize it’s hiding in the soup.)
• Chop Celery
• Pull the thyme leaves off the stems.
LiquidPrep
• In medium bowl, combine cheddar cheese soup and remaining chicken broth. (This just mixes the liquids together to get a smooth consistency.)
Last step
• Add chicken, vegetables and thyme to Crockpot
• For deglazing sauce and soup mixes on meat and vegetables
• Add ¾ cup shredded cheddar cheese
• Mix well
• Cook in Crockpot on low heat for 8 hours
• Serve in bowls
• Top with shredded cheddar cheese, a tablespoon of sour cream/plain Greek yogurt, and chopped chives (if desired)
• TO ENJOY!!
I hope you love this Chicken Potato Soup recipe as much as my family does. It warms you up and makes you feel very comfortable inside. To see this recipe with photos, be sure to visit our website. We also have other great recipes. Visit us and let us know what you think. If you’ve tried the recipe and used a different variation, we’d love to hear about it! We look forward to hearing from you.