Potato Soup

Best Marry Me Chicken and Potato Soup

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Marry Me Chicken and Potato Soup is the cozy, creamy comfort food mashup you didn’t know you needed. This rich, indulgent soup takes everything you love about a classic potato soup—soft, tender chunks of potato in a velvety broth—and blends it with the bold, savory flavors of Marry Me Chicken. It’s the perfect one-pot meal that feels both comforting and elevated. Whether you’re cooking for your family or impressing dinner guests, this soup delivers big flavor with surprisingly simple steps.

Table of Contents

Why You’ll Love This Recipe

Marry Me Chicken and Potato Soup
  • 🥣 Creamy and comforting – Every spoonful is rich, silky, and satisfying.
  • 🍗 Loaded with flavor – Chicken, sun-dried tomatoes, and herbs come together perfectly.
  • 🥔 Hearty enough for a meal – With potatoes, chicken, and cheese, it’s a full dinner.
  • 🔁 Great for leftovers – Tastes even better the next day!
  • 🍷 Dinner party-ready – Feels fancy, but comes together with ease.

Ingredients

For the Soup Base:

  • 2 lb Yukon gold potatoes, peeled and diced
  • ½ onion, chopped
  • 8 cloves garlic, finely minced
  • 7 oz sun-dried tomatoes
  • 4 tbsp butter
  • ½ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 quart heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ cup chopped fresh basil

For the Chicken:

  • 3 boneless, skinless chicken breasts, sliced thin

For the Seasoning Blend:

  • 2 tsp smoked paprika
  • 1 tsp Italian herb blend
  • ½ tsp Cajun spice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp all-purpose seasoning
  • 2 tsp salt
  • ½ tsp ground black pepper

Optional Garnish:

  • 4 slices bacon, cooked crispy

Instructions

  1. Cook the Bacon (Optional):
    In a large Dutch oven, cook bacon over medium heat until crisp. Remove and set aside on a paper towel. Leave the bacon fat in the pot.
  2. Season & Sear the Chicken:
    Combine all seasoning ingredients in a small bowl. Coat chicken slices evenly. Add to the pot and sear until browned and cooked through. Remove and set aside.
  3. Sauté Aromatics & Make the Roux:
    Add butter to the pot. Once melted, stir in onions and garlic. Cook until soft. Add flour, stirring constantly to form a golden roux (about 2–3 minutes).
  4. Build the Soup Base:
    Stir in sun-dried tomatoes. Slowly pour in chicken broth and heavy cream, whisking to combine. Bring to a gentle simmer.
  5. Add Potatoes & Simmer:
    Add diced potatoes. Simmer gently for 20–25 minutes, stirring occasionally, until potatoes are fork-tender and soup has thickened.
  6. Return Chicken & Add Cheese:
    Shred or dice the cooked chicken and return to the pot. Stir in Parmesan until melted.
  7. Finish with Basil & Bacon:
    Just before serving, stir in chopped basil. Garnish each bowl with crispy bacon bits if using.

Recipe Details

Marry Me Chicken and Potato Soup
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 4
  • Skill Level: Medium

Nutrition Facts (Per Serving – Approximate)

  • Calories: 1135
  • Protein: 56g
  • Fat: 80g
  • Carbohydrates: 62g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 1150mg

Note: Nutrition values may vary depending on brands and substitutions.

Tips & Variations

  • Lighter Option: Use half-and-half instead of heavy cream.
  • Dairy-Free: Substitute coconut milk and omit cheese.
  • Make it spicy: Add red pepper flakes or extra Cajun seasoning.
  • Short on time? Use shredded rotisserie chicken.
  • Different potatoes: Red potatoes or russets work too.
Potato Soup

Creamy Marry Me Chicken Potato Soup

A hearty blend of creamy potato soup and savory Marry Me Chicken—this dish is warm, comforting, and absolutely packed with flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4
Calories 1130 kcal

Equipment

  • – Dutch oven or large soup pot
  • – Wooden spoon
  • Cutting board & knife

Ingredients
  

  • **Soup Base**
  • – 2 lb Yukon gold potatoes peeled and diced
  • – ½ onion chopped
  • – 8 cloves garlic minced
  • – 7 oz sun-dried tomatoes
  • – 4 tbsp butter
  • – ½ cup all-purpose flour
  • – 3 cups chicken broth
  • – 1 quart heavy cream
  • – 1 cup Parmesan cheese
  • – ½ cup fresh basil chopped
  • **Chicken**
  • – 3 boneless skinless chicken breasts, sliced thin
  • **Seasoning**
  • – 2 tsp smoked paprika
  • – 1 tsp Italian herb blend
  • – ½ tsp Cajun spice
  • – 1 tsp onion powder
  • – 1 tsp garlic powder
  • – 1 tsp all-purpose seasoning
  • – 2 tsp salt
  • – ½ tsp black pepper
  • **Garnish**
  • – 4 slices crispy bacon optional

Instructions
 

  • Cook bacon, then set aside.
  • Season chicken with spices and sear until cooked. Set aside.
  • In the same pot, sauté onions and garlic in butter. Add flour to create roux.
  • Stir in sun-dried tomatoes, then add broth and cream. Simmer.
  • Add potatoes. Cook until tender.
  • Return chicken to pot. Add cheese. Stir to melt.
  • Finish with fresh basil and optional bacon. Serve hot.

Notes

– Use rotisserie chicken for a shortcut.
– Stir often to prevent sticking.
Keyword Marry Me Chicken and Potato Soup

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay juicier and add more flavor.

Can I make this ahead of time?

Yes! It stores well in the fridge for 3–4 days and reheats beautifully.

Does this freeze well?

Yes, but cream-based soups can separate slightly when thawed. Stir while reheating to fix texture.

How do I reheat this?

Gently warm on the stovetop over low heat. Add a splash of broth if it thickens too much.

Conclusion

Marry Me Chicken and Potato Soup is the ultimate comfort food fusion. Creamy, hearty, and packed with layers of savory goodness, it’s the kind of meal that warms both your belly and your heart. Whether you’re feeding a family or indulging solo, this soup is sure to become a staple in your cold-weather rotation.

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