Creamy Balanced Potato Soup
Creamy Balanced Potato Soup
Ingredients
For the Soup Base
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 1 1/2 pounds small yellow potatoes, halved or quartered
- 1 1/2 cups corn, canned or frozen
- 2 boneless, skinless chicken breasts, whole
For Seasoning and Liquid
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 cups chicken broth, or more, as needed to cover
For the Creamy Finish
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1/2 cup heavy cream, or half-and-half
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for garnish
Instructions
- 1
Prepare the vegetables: Dice the carrots and celery. Halve or quarter the small yellow potatoes.
⏱️ 10 min
- 2
Assemble the soup base: In a large pot or Dutch oven, combine the diced carrots, celery, potatoes, corn, and whole chicken breasts.
⏱️ 2 min
- 3
Season and add liquid: Sprinkle the dried thyme, salt, and freshly ground black pepper over the ingredients in the pot. Pour in the chicken broth, ensuring all ingredients are mostly covered.
⏱️ 2 min
- 4
Cook the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
⏱️ 25 min
- 5
Remove and shred chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
⏱️ 5 min
- 6
Create the creamy finish: Return the shredded chicken to the pot with the vegetables. Stir in the shredded cheddar and Monterey Jack cheese blend and the heavy cream.
⏱️ 3 min
- 7
Combine and serve: Stir the soup thoroughly until the cheese is completely melted and the soup has a thick, creamy consistency. Ladle the hot soup into bowls.
⏱️ 2 min
- 8
Garnish: Garnish each serving with a sprinkle of fresh chopped parsley and grated Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Balanced Potato Soup
Ingredients
For the Soup Base
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 1 1/2 pounds small yellow potatoes, halved or quartered
- 1 1/2 cups corn, canned or frozen
- 2 boneless, skinless chicken breasts, whole
For Seasoning and Liquid
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 cups chicken broth, or more, as needed to cover
For the Creamy Finish
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1/2 cup heavy cream, or half-and-half
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for garnish
Instructions
- 1
Prepare the vegetables: Dice the carrots and celery. Halve or quarter the small yellow potatoes.
⏱️ 10 min - 2
Assemble the soup base: In a large pot or Dutch oven, combine the diced carrots, celery, potatoes, corn, and whole chicken breasts.
⏱️ 2 min - 3
Season and add liquid: Sprinkle the dried thyme, salt, and freshly ground black pepper over the ingredients in the pot. Pour in the chicken broth, ensuring all ingredients are mostly covered.
⏱️ 2 min - 4
Cook the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
⏱️ 25 min - 5
Remove and shred chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
⏱️ 5 min - 6
Create the creamy finish: Return the shredded chicken to the pot with the vegetables. Stir in the shredded cheddar and Monterey Jack cheese blend and the heavy cream.
⏱️ 3 min - 7
Combine and serve: Stir the soup thoroughly until the cheese is completely melted and the soup has a thick, creamy consistency. Ladle the hot soup into bowls.
⏱️ 2 min - 8
Garnish: Garnish each serving with a sprinkle of fresh chopped parsley and grated Parmesan cheese before serving.
⏱️ 1 min