Ingredients
4
4 servings
- •¼ 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 ½ cups shredded cooked chicken
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 388
- Carbohydrate: 29g
- Fat: 19g
- Fiber: 3g
- Protein: 25g
- Sugar: 4g
Related Recipes
Cheesy Potato Soup II
Potato and Cheddar Soup
Loaded Chicken Potato Soup
Cheesiest Potato Soup
Loaded Bacon-Cheeseburger-Potato Soup
Chicken and Potato Soup
Loaded Baked Potato Soup
Restaurant-Quality Baked Potato Soup
French Onion Potatoes
Cheesy Vegetable Soup II
Chicken Potato Soup
