Marry Me Chicken Potato Soup
A creamy one-pot soup packed with flavor from tender chicken, rich cream, and sun-dried tomatoes — the perfect weeknight or special occasion meal.
Equipment
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
Ingredients
- - 2 lb Yukon gold potatoes peeled and diced
- - 1/2 onion chopped
- - 8 cloves garlic minced
- - 7 oz sun-dried tomatoes
- - 4 tbsp butter
- - 1/2 cup flour
- - 3 cups chicken broth
- - 1 quart heavy cream
- - 1 cup Parmesan cheese shredded
- - 1/2 cup fresh basil chopped
- - 3 chicken breasts thinly sliced
- - 4 slices bacon optional
- **Seasoning Blend**
- - 2 tsp smoked paprika
- - 1 tsp Italian seasoning
- - 1/2 tsp Cajun spice
- - 1 tsp onion powder
- - 1 tsp garlic powder
- - 1 tsp all-purpose seasoning
- - 2 tsp salt
- - 1/2 tsp pepper
Instructions
- Cook bacon (optional) and reserve fat.
- Season and sear chicken until golden. Remove and set aside.
- Sauté onion and garlic in butter. Stir in flour to create roux.
- Add sun-dried tomatoes, broth, cream, and potatoes. Simmer until tender.
- Stir in Parmesan and shredded chicken. Simmer 10 more minutes.
- Add fresh basil, garnish, and serve hot.
Notes
- Avoid boiling after adding cream
- Adjust seasoning at the end
- Can substitute chicken thighs or rotisserie chicken
- Adjust seasoning at the end
- Can substitute chicken thighs or rotisserie chicken