Million Dollar Chicken & Potato Soup

• 45 min total
• 25 min hands-on
• Serves 6
• 530 kcal
• 38 g protein

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Ingredients

• 6 slices bacon, chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 lb russet potatoes, peeled, cut into ¾-inch cubes
• 4 cups chicken broth
• 4 oz cream cheese, cubed, softened
• 1 cup milk
• 3 cups cooked chicken (rotisserie), shredded
• 1½ cups shredded cheddar
• 4 green onions, thinly sliced
• salt
• black pepper

Method

1. Cook the bacon in a large pot over medium heat, stirring often, until crisp, 6–8 minutes. Lift it out with a slotted spoon onto a paper towel and pour off all but about 1 tbsp of the fat.
2. Add the onion with ½ tsp salt and cook until soft, about 5 minutes. Stir in the garlic for 30 seconds.
3. Add the potatoes and chicken broth, bring to a boil, then simmer 12–15 minutes, until the potatoes are very tender. Mash about a third of them against the side of the pot to thicken the soup.
4. Turn the heat to low. Stir in the cream cheese until melted, then the milk and chicken, and heat until steaming (165°F / 74°C). Stir in the cheddar a handful at a time until smooth. Don’t let it boil once the cheese is in. Season with salt and pepper.
5. Serve topped with the bacon and green onions.

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