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.
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.
- Stir often to prevent sticking.