Cheesy Chicken and Potato Soup

Name: Cheesy Chicken and Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tbsp. vegetable oil; 1 large boneless skinless chicken breast, cut into 1-inch pieces and sprinkled with some salt; 1/2 cup(s) Chopped White Onion; 1 clove(s) garlic, minced; 2 large carrots, peeled and chopped; 3 cup(s) Chicken Broth; 1 lb Idaho® potatoes, peeled and cubed (roughly 2 large potatoes); 1/2 tsp. Salt; 2 cup(s) Shredded Cheddar Cheese; 4 cup(s) Fresh Spinach Leaves; 1 tbsp. Lemon Juice; 1 green onion, chopped

5 steps

Prep:20minCook:40min

This healthy one pot Cheesy Chicken Potato Soup with spinach is a creamy potato soup made without cream, thanks to a special technique using the blender.

Updated at: Thu, 17 Aug 2023 04:49:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories474.2 kcal (24%)

Total Fat28 g (40%)

Carbs25.3 g (10%)

Sugars4.3 g (5%)

Protein31.5 g (63%)

Sodium1403 mg (70%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspvegetable oil

1boneless skinless chicken breast

large, cut into 1-inch pieces and sprinkled with some salt

1 clovegarlic

large, peeled and chopped

3 cupchicken broth

1 lbIdaho potatoes

peeled and cubed, roughly 2 large potatoes

½ tspsalt

2 cupshredded cheddar cheese

4 cupFresh Spinach Leaves

1 Tbsplemon juice

1green onion

chopped

Instructions

Step 1

In a Dutch oven or large pot, heat 1 tablespoon oil. Once hot, add the chicken in a single layer. Cook for 4 minutes then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.

Step 2

Add remaining 1 tablespoon oil to any meat drippings left in the pan. Once hot, add onion and carrots. Cook until softened, about 5 minutes. Add the garlic and cook 30 seconds. Slowly stir in some of the broth, scraping up any brown bits left on the bottom of the pan, then finish stirring in the rest of the broth. Bring to a boil.

Step 3

Once boiling, add the potatoes and salt. Cook until soft, roughly 10-12 minutes. Reserve 1 cup of the potato, carrot, and onion mixture.

Step 4

Add half of the soup to a blender then puree for 30 seconds (be very careful as hot liquid expands when blended). Add the rest of the soup then puree until smooth.

Step 5

Pour the soup back into the pot and bring to a boil. Stir in the cheese until melted. Stir in the spinach and cook until wilted, about 2-3 minutes. Stir in the lemon juice, reserved potato mixture, and chicken. Garnish with green onion before serving.