Cheesy Chicken and Potato Soup

Cheesy Chicken and Potato Soup

Blushing Belle

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.


Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ }

Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy


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

Stir in the potatoes and the chicken or vegetable broth.

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

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

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

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.

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.

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

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.