Hearty Cheesy Potato Chicken Soup

      Here’s a cozy, hearty, cheesy potato chicken soup recipe that’s creamy, filling, and packed with flavor ~ perfect for chilly nights or feeding a hungry family.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 3 tablespoons flour
• 4 cups chicken broth
• 2 cups whole milk(or half-and-half for creamier soup)
• 3 cups peeled and diced potatoes (Yukon Gold or Russet work great)
• 2 cups cooked, shredded or diced chicken (rotisserie chicken is perfect!)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional but delicious)
• ¼ teaspoon dried thyme
• 2 cups shredded cheddar cheese (sharp or mild)
• ½ cup sour cream
• Chopped green onions or crumbled bacon (optional toppings)

Instructions:

1. Sauté Aromatics:
• In a large pot, melt the butter over medium heat.
• Add the diced onion and cook until soft and translucent, about 4–5 minutes.
• Stir in the garlic and cook for another 30 seconds.
2. Make the Roux:
• Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.
3. Add Liquids and Potatoes:
• Slowly whisk in the chicken broth, followed by the milk.
• Add diced potatoes, salt, pepper, smoked paprika, and thyme.
• Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, until potatoes are fork tender.
4. Add Chicken and Cheese:
• Stir in the cooked chicken and let it warm through.
• Reduce heat to low and stir in the shredded cheddar until melted and smooth.
• Stir in sour cream until fully combined.
5. Taste and Adjust:
• Adjust seasoning with more salt and pepper as needed.
6. Serve:
• Ladle into bowls and top with green onions, more cheese, or crumbled bacon if you like.

Optional Add-Ins:

• Corn, peas, or chopped carrots for extra veggies
• A pinch of cayenne if you like heat
• Swap cheddar for a mix of cheeses (like Monterey Jack, mozzarella, or Gruyère)