- 1/4 cup onion, diced
- 1 tablespoon bacon grease
- 3 cups 1-inch potato chunks
- 2 cups chicken broth
- 1 cup water
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 3 ounces shredded Cheddar cheese
- 1 1/2 cups shredded cooked chicken
- Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
- Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
- Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
- Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
03/24/2018
recipepes.com
Cheesy Chicken and Potato Soup, recipe
PT15M
PT1H
5
455 calories
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