In pot, melt butter over medium heat; cook leeks 2 minutes.… One of my favorite soups is Broccoli Cheese Soup. Puree remaining […] After 30 minutes, remove dish, uncover and top with the cooked chicken. Simmer until fork-tender, 15 minutes. Remove one-third potatoes; reserve. Add broth; bring to boil. It’s easy, ready in about a half hour, and the ultimate comfort food. Cover tightly with foil, bake for 40 minutes. Repeat this two more times so that you have 3 layers of potatoes with soup on top. Spoon another ¼ of the soup mixture over the potatoes. I love the richness, the creaminess, and of course the cheese. Season as you go! My family loves potatoes (and cheese) and the chowder was an automatic hit. Pour the reserved soup on top of the chicken. The smaller you dice the vegetables, the faster it’ll be ready. Potato Soup Recipe Ingredients: 1 32 - 48 oz of Chicken broth (depending on thickness) 1 10.5 oz can of Cream of Chicken Soup 1 8 oz Block of Cream Cheese 1 Add potatoes; cook 5 minutes.

cheesy chicken potato soup

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