Recipe Details
Ingredients
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2 ½poundsrusset potatoes
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2tablespoonsolive oil, divided
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1onion, diced
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1cupdiced carrots
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2stalkscelery, diced
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1poundskinless, boneless chicken breast halves, cut into chunks
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1teaspoonsalt, plus more to taste
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½teaspoonground black pepper, plus more to taste
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6tablespoonsbutter
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2tablespoonsall-purpose flour
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3cupsmilk
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1cupchicken stock
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1cupbite-size broccoli florets
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5ouncesshredded sharp Cheddar cheese, divided
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½cupbacon bits, divided
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2green onions, chopped, divided
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1cupsour cream
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Prick potatoes with a fork, then wrap each potato in aluminum foil.
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Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.
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Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion, carrots, and celery in hot oil until tender, 5 to 10 minutes. Remove vegetables to a plate and set aside.
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Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Remove chicken to a plate and set aside.
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Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
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Stir potatoes, onion mixture, chicken, chicken stock, broccoli, most of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
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Ladle soup into serving bowls and top with remaining bacon bits, Cheddar cheese, and green onions.
Tips
Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool for about 30 minutes before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories510 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 15g |
77% |
Cholesterol 100mg |
33% |
Sodium 950mg |
41% |
Total Carbohydrate 36g |
13% |
Dietary Fiber 4g |
16% |
Total Sugars 8g |
|
Protein 29g |
57% |
Vitamin C 42mg |
47% |
Calcium 316mg |
24% |
Iron 2mg |
12% |
Potassium 1089mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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