Chicken Recipes · Recipes

Cheesy Chicken Baked Potato Soup

This amazing soup tastes better than any I’ve ever had, even at the finest restaurants. It’s also incredibly versatile. Although I wrote the recipe for chicken and bacon, I’ve also used leftover steak or pot roast for a “steak and potato” soup and (one of my favorites!) leftover ham (from a spiral cut ham or chopped lunch meat) for “Cheesy ham and potato” soup. In fact, as an occasional contributor to, I’ve shared the secret to surprising your wife: Impress her by making ham for dinner (most come pre-cut and pre-cooked with heating instructions on the package!) then impress her even more by making the leftovers into this EASY delicious, hearty soup the next day. She’ll be shocked and impressed…twice!


5 potatoes, cleaned and cubed
1/2 cup chopped celery
1 large onion, diced
2 boneless skinless chicken breasts, cut into bite-size pieces and cooked through
3 1/2 cups water
3 cubes chicken bouillon
1 tsp salt
1 tsp black pepper
5 tbsp butter
5 tbsp flour
2 1/4 cups milk
2 cups shredded cheese (cheddar is my favorite, but use what you have on hand!)

Special Splurge Ingredients::
1 bunch green onions, chopped
4 strips bacon
Sour cream


1. If you don’t already have leftover chicken that’s already cooked, cut up a couple chicken breasts into bite-size pieces and cook them in a pan with a little olive oil over medium-high heat until no longer pink in the middle and juices run clear. Otherwise, de-bone leftover chicken (if needed) and chop it into bite-size pieces.

If using the Special Splurge Ingredients:
Cook bacon until crispy. Allow to cool. Crumble into small pieces and set aside.

2. Dump potatoes, celery, onion and water in a big pot and bring to boil on high heat.


3. Once boiling, reduce heat to medium and let simmer until potatoes are tender, then add the chicken bouillon, salt and pepper. Remove from heat.


4. In a separate saucepan, melt butter over medium-low heat, then add flour while mixing with a whisk. Keep stirring constantly until flour and butter are completely mixed.


5. Add milk while continuing to stir to prevent lumps (if you get lumps, just smash them up with the whisk or a fork). Continue stirring until thick (should only take 4-5 minutes).


6. Add cheese and stir until melted together.


7. Add the cheese sauce mixture into the big pot with the potatoes and stir until completely mixed.


8. Add chicken and stir until heated through. To make it thicker, use the spoon to smash up some of the potatoes while mixing, but remember that it’ll also get thicker as it cools.


5. Ladle into bowl, then sprinkle with additional shredded cheese.

If using Special Splurge Ingredients:
On top of the shredded cheese, add a dollop of sour cream to each bowl and sprinkle with chopped green onions and crumbled bacon before serving


I always serve with biscuits!

6. Eat. Yum!


2 thoughts on “Cheesy Chicken Baked Potato Soup

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