This super easy 30-minute cheesy soup with chicken and potatoes is a savior for busy nights when you don’t know when to make. Rich, creamy, and hearty, you will want to make this recipe again and again.

5 mins
25 mins


  • Dutch oven
  • Mason jar (or any jar with a lid)


  • 1 Tbsp butter
  • 1/2 medium onion, diced
  • 1 tsp garlic, minced
  • 1 tsp dried thyme
  • 1 lb Little Potatoes, cut into 1-inch pieces
  • 3 cups vegetable or chicken stock
  • 1 cup milk, light cream, or heavy cream
  • 3 Tbsp flour
  • 1/2 cup cheddar cheese, shredded
  • 1/2 lb cooked chicken, shredded or chopped
  • 1 cup frozen peas or mixed vegetables, thawed
  • (To taste) Kosher salt or pepper, freshly ground
  • (For garnish) parsley, chopped


  • Step 1

    In a Dutch oven, melt the butter over medium heat, add the onion, garlic, and thyme and sauté for 3 to 4 minutes.

  • Step 2

    Stir in the potatoes and the chicken or vegetable broth.

  • Step 3

    Bring to a boil and simmer with the lid on until the potatoes are tender but not mushy, 10 to 15 minutes.

  • Step 4

    While the potatoes are cooking, shake together the flour and milk or cream in a jar to mix it up.

  • Step 5

    Grate the cheese and thaw the frozen peas (or mixed veggies) under some running water.

  • Step 6

    Once the potatoes are cooked, add the flour and cream mixture to the Dutch oven. Stir for 3 to 4 minutes, allowing it to thicken.

  • Step 7

    Stir in the shredded cheese, chicken, and thawed vegetables and cook until the cheese is melted and the chicken is heated through. Adjust the seasoning to your tastes.

  • Step 8

    Garnish with parsley and serve with a crusty bun or bread.