Indulge in the comforting flavors of a Balanced Loaded Potato Soup, featuring a harmonious blend of savory ingredients. This hearty soup boasts tender chunks of russet potatoes, complemented by the aromatic essence of onion and garlic. Creamy reduced-fat cream cheese adds richness, while wholesome bone broth infuses depth of flavor.
Succulent chicken breasts, seasoned to perfection, lend a satisfying protein boost, while cornstarch ensures the ideal consistency. A touch of celery seed adds subtle complexity, balanced with salt and pepper for a nuanced taste profile. Topped with crispy bacon, fresh chives, a dollop of creamy Greek yogurt, and a sprinkle of sharp cheddar cheese, this soup is a delightful symphony of textures and flavors, sure to warm both body and soul.
INGREDIENTS
1 onion, chopped
2 cloves garlic, minced or 2 tsp garlic powder
2 lbs russet potatoes, diced to 1/2” chunks (I used 7 small organic russet from a bag)
1 pkg reduced fat plain or chive and onion cream cheese (vegan works too, I did the reduced fat)
4 cups bone broth (chicken or beef) @kettleandfire “peachie”
3-4 chicken breasts, uncooked (frozen can work too)
2 T cornstarch
dash celery seed (optional)
Salt and Pepper to taste.
-
(Optional toppings)
3-4 slices of bacon, cooked and crumbled
desired chives or green onions
nonfat Greek yogurt
shredded cheddar cheese
STEPS
Slow Cooker: Place all ingredients in a slow cooker, chicken and potatoes on the bottom. Cream cheese on top. Cook on high 4-5 hours or low 6-8 hours.
Instant Pot: Sautéed diced onion and garlic until softened. Add the chicken, bone broth, potatoes, cream cheese, salt, spices, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 15 min, then quick release the pressure. Remove chicken and chop or shred and add back to pot before eating for slow cooker and instant pot. See more tips below to thicken it.
Stove Top: In a large stock pot, add raw chicken potatoes, salt and pepper, cover with broth and bring to a boil, then switch to low once simmering and cover. Cook 10-15 min or so and remove chicken, shred and set aside. Cook potatoes a little longer if not tender yet. Add all other soup ingredients until heated through, onions softened, and cream cheese melted.
Makes 10 cups.
Tips: If you like it thicker, use an Emerson blender and blend some of the potatoes after cooking. Or what I did was shredded my chicken in the blender and put some potatoes in too to blend.
🍑Nourishment Breakdown
PROTEIN chicken & bone broth
FAT cream cheese & optional toppings like cheese and bacon
FIBER onion
CARB/STARCH potatoes
Balanced Loaded Potato Soup
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced or 2 tsp garlic powder
- 2 lbs russet potatoes, diced to 1/2” chunks (I used 7 small organic russet from a bag)
- 1 pkg reduced-fat plain or chive and onion cream cheese (vegan works too, I did the reduced fat)
- 4 cups bone broth (chicken or beef)
- 3-4 chicken breasts, uncooked (frozen can work too)
- 2 T cornstarch
- dash celery seed (optional)
- Salt and Pepper to taste.
- (Optional toppings)
- 3-4 slices of bacon, cooked and crumbled
- desired chives or green onions
- nonfat Greek yogurt
- shredded cheddar cheese
Steps
- Slow Cooker: Place all ingredients in a slow cooker, chicken and potatoes on the bottom. Cream cheese on top. Cook on high 4-5 hours or low 6-8 hours.
- Instant Pot: Sautéed diced onion and garlic until softened. Add the chicken, bone broth, potatoes, cream cheese, salt, spices, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 15 min, then quick release the pressure. Remove chicken and chop or shred and add back to pot before eating for slow cooker and instant pot. See more tips below to thicken it.
- Stove Top: In a large stock pot, add raw chicken potatoes, salt and pepper, cover with broth and bring to a boil, then switch to low once simmering and cover. Cook 10-15 min or so and remove chicken, shred and set aside. Cook potatoes a little longer if not tender yet. Add all other soup ingredients until heated through, onions softened, and cream cheese melted.
Nourishment Breakdown
Calories
274Fat
11 gStarch/Carbs
22 gProtein
30 gFiber
2 gPROTEIN chicken & bone broth
FAT cream cheese & optional toppings like cheese and bacon
FIBER onion
CARB/STARCH potatoes