Almost Too Easy Potato Chicken Cheese Soup Food

LOADED CHEESY CHICKEN POTATO CHOWDER

Steps:

• To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
• Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
• Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

CHEESY CHICKEN AND POTATO BAKE

Steps:

• Combine the milk and cheese soup, whisk until smooth. Reserve 1 cup of the cheese soup and set aside.
• Preheat oven to 350 degrees, and grease a 13X9 inch baking dish.
• Spoon 1/4 of the cheese soup mixture and spread across the bottom.
• Add a single layer of potatoes and season with salt,pepper,garlic powder, and onion powder.
• Spoon another 1/4 of the soup mixture over the potatoes. Repeat this two more times so that you have 3 layers of potatoes with soup on top. Season as you go!
• Cover tightly with foil, bake for 40 minutes.
• After 30 minutes, remove dish, uncover and top with the cooked chicken.
• Pour the reserved soup on top of the chicken.
• Cover and cook for an additional 15 minutes.
• Remove from oven and sprinkle shredded cheese and bacon on the top.
• Return to the oven, uncovered and bake for 5 minutes, or until the cheese is melted.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

CREAMY CHICKEN AND POTATO BAKE

Steps:

• Preheat the oven to 200C/400F.
• Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
• Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
• Add the cooked chicken and spinach and heat through until the spinach wilts.
• Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
• Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
• Top with fresh thyme before serving.

CHEESY CHICKEN AND POTATO SOUP

Steps:

• Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
• Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
• Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
• Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.

EASY CREAMY HOMEMADE POTATO SOUP

Steps:

• In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
• Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
• Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
• Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
• Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
• Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
• Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
• Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).

CHICKEN AND POTATO CHOWDER

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

CHEESY POTATOES

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.

LOADED BAKED POTATO SOUP IN THE CROCK POT

Steps:

• Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.
• Cook on LOW for 8-10 hours or HIGH for 5 hours without opening the lid during the cooking time. You'll want to cook this until the potatoes are tender.
• Add the cream cheese to the slow cooker, you can cube it if you like, but it's not nescessary. Using an immersion blend up the soup. If you don't have an immersion blender you can use a regular blender, you will need to blend the soup in batches.
• Season the soup with salt and pepper to taste.
• Serve with desired toppings.

ALMOST TOO-EASY POTATO-CHICKEN-CHEESE SOUP

Steps:

• Mix everything (including sauce mix from pkg) in 4 qt pan.
• Bring to a boil, stirring.
• Reduce heat and simmer for 15 minutes or until vegetables are tender.

POTATO SOUP

Steps:

• Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
• Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
• Simmer about 15 minutes, until potatoes are fork tender.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!

POTATO CHEESE SOUP

Steps:

• In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.

TOO EASY HOTDISH

Steps:

• Preheat the over to 400°F.
• Spray 9x13 cake pan with cooking spray.
• Put the ground meat in the bottom of the pan, spreading it evenly. Press it down.
• Spoon 2 cans of soup on top of the meat, spreading it evenly.
• Put the frozen potato nuggets on top of the soup, spreading them evenly.
• Do not cover the pan with anything.
• Put the pan in the oven and bake for 25-30 minutes.
• Take the pan out and sprinkle the cheese on top of the potatoes.
• Bake for additional 10 minutes.