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.
Equipment
- 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
Instructions
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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.
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Step 2
Stir in the potatoes and the chicken or vegetable broth.
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Step 3
Bring to a boil and simmer with the lid on until the potatoes are tender but not mushy, 10 to 15 minutes.
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Step 4
While the potatoes are cooking, shake together the flour and milk or cream in a jar to mix it up.
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Step 5
Grate the cheese and thaw the frozen peas (or mixed veggies) under some running water.
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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.
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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.
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Step 8
Garnish with parsley and serve with a crusty bun or bread.
