Best Creamy Chicken Potato Soup Recipes

CREAMY CHICKEN POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

CREAMY CHICKEN POTATO SOUP IN THE CROCK POT

Steps:

• 1. Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a Crock Pot.
• 2. Mix together the cream of chicken soup and the chicken broth.
• 3. Pour over everything in the Crock Pot.
• 4. Cook on low for 6-8 hours, stirring occasionally until chicken is fully cooked and flavors are well incorporated.

CREAMY RANCH CHICKEN AND POTATO SOUP #RSC

Steps:

• Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot. Add in the shallot, garlic and chicken broth. Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
• Remove pot from heat. Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside. Using an immersion blender, blend the contents of the pot until smooth. Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
• Place pot back over medium heat. Add in the cheese and stir until cheese has melted into soup. Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper. Continue to cook until heated through, approximately 2 minutes.

EASY CREAMY RANCH CHICKEN POTATO SOUP #RSC

Steps:

• Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
• Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
• Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
• Garnish with fresh chopped spinach. Serve hot.
• May be made in crock pot.

COMFY CREAMY CHICKEN POTATO BACON SOUP

Steps:

• Saute onion, carrots, celery, potatoes and garlic in butter for about 10 minute.
• Add flour, stir and cook for about a minute.
• Add chicken stock and tomatoes.
• Bring to a boil, then simmer for 5 minutes. Add milk and heavy whipping cream.
• Cook for 15-20 minute Stir in cheese until it melts, add bacon. Serve and enjoy!

CREAMY CHICKEN MUSHROOM POTATO SOUP

Steps:

• 1. In a large pot, empty both cans of soup. Fill one of the cans with water and empty into the pot. Stir and set aside.
• 2. In a large skillet heat oil over medium high heat. Add chicken thighs and brown on both sides. When done , add the chicken to the soup pot mixture.
• 3. Stir well and cover with lid. Cook over medium heat for an hour stirring every 15 minutes.
• 4. After an hour peel and dice potatoes. Also add your carrots or whatever vegetable you prefer. (You don't have to use the same as me)
• 5. Cover and cook for an additional 1 to 1 1/2 hours stirring frequently. Serve with rice or over rice. Or you can butter some rolls and dip.

CREAMY ROTISSERIE CHICKEN & POTATO SOUP

Steps:

• In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes.
• This dish was created by Walmart Mom, Heather Batts.
• Tips.
• Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.

CREAMY CHICKEN POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender.
• Stir in broth and potatoes.
• Bring to a boil.
• Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Stir in the chicken, salt and pepper.
• Combine flour and fat free milk until smooth; stir into saucepan.
• Add evaporated milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Sprinkle with parsley and chives.

HEARTWARMING CREAMY CHICKEN POTATO SOUP

Steps:

• 1. Get all of your veggies chopped.
• 2. In a dutch oven, over medium heat - melt butter and add the onion, leek, carrots, celery and garlic. Saute for about 5 minutes, stirring occasionally.
• 3. Add the chicken broth and potatoes. Simmer until vegetables are tender. Stirring occasionally.
• 4. Add corn, salt, pepper and thyme. Stir.
• 5. Whisk the flour and milk until well blended. Add to the broth and vegetables and stir well and often, so there is no sticking.
• 6. Warm up the cream cheese in the microwave - just until soft and add dollops to the soup...leave it sit for a minute to melt and then whisk into the soup.
• 7. Add the chicken now, and continue cooking until meat is warmed through.
• 8. Serve hot! This is one delicious soup...

CREAMY PESTO CHICKEN SOUP WITH POTATO GNOCCHI

Steps:

• In a large pot, melt butter. Add onion and sauté until softened. Add stock, salt and pepper; bring to a boil.
• Stir in cream and pesto; bring to a simmer, stirring often. Do not let boil.
• Add gnocchi and simmer 3 minutes. Add chicken, parsley and lemon juice. Taste and adjust seasoning with salt and pepper.
• Serve garnished with parsley.

CREAMY CHICKEN & POTATO SOUP

Steps:

• In a large pot, saute onion in the butter. Once onions are translucent and cooked through, add chicken broth, carrots, potatoes and chicken. Bring to a boil, put lid on pot and lower temperature to a simmer. Simmer for 15 minutes. Add parsley, salt, pepper and corn. Mix well. If adding bacon, add it here. In a separate bowl blend cream cheese with hand mixer. Add 1/2 cup of soup broth to cream cheese mixture a little at a time, blending after each addition. This will help cream cheese from curdling and turn your cream cheese into a liquid mixture. Add cream cheese mixture to soup, stir. In same cream cheese bowl, add flour and milk 1/4 cup at a time until well blended. Add this to soup. Serve immediately. Bring to a boil and boil for 2 minutes until mixture thickens slightly.