Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken breast, shredded (or canned chicken)
- 1 cup milk (or dairy-free alternative)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup shredded cheese (for topping)
- Green onions, sliced (for garnish)
- Cooked bacon bits (optional)
Instructions
Step 1: Sauté the Aromatics
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
- Cook Onion and Garlic: Add the diced onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Cook the Potatoes
- Add Potatoes and Broth: Add the diced potatoes to the pot and pour in the broth. Bring to a boil.
- Simmer: Reduce the heat and let the soup simmer for 15–20 minutes, or until the potatoes are tender.
Step 3: Blend the Soup
- Blend (Optional): For a creamy texture, use an immersion blender to puree the soup to your liking, or transfer it to a blender in batches.
- Add Milk and Chicken: Stir in the milk, shredded chicken, dried thyme, salt, and pepper. Heat for an additional 5 minutes.
Step 4: Serve
- Garnish: Ladle the soup into bowls and top with shredded cheese, green onions, and bacon bits if desired.
- Enjoy: Serve hot.
- Prep Time: 15
- Cook Time: 30