Hey there, soup lovers!
Are you craving something warm and cozy? Well, I’ve got the perfect dish for you!
Today, I’m sharing my loaded potato soup recipe with cream of chicken.
It’s creamy, hearty, and packed with flavor.
Plus, it’s super easy to whip up.
Ideal for chilly days or whenever you need a little comfort!
Let’s dive in!
Ingredient Substitutions
For potatoes, cauliflower florets can be used as a low-carb alternative. This substitution reduces the carbohydrate content while maintaining a similar texture. Use an equal volume of cauliflower florets and adjust cooking time as needed, as cauliflower cooks faster than potatoes.
Cream of chicken soup can be replaced with a homemade cashew cream sauce for a dairy-free option. Blend soaked cashews with vegetable broth, nutritional yeast, and seasonings to achieve a creamy consistency. Use about 3 cups of cashew cream sauce to replace the canned soup.
Chicken broth can be substituted with vegetable broth to make the soup vegetarian-friendly. Use the same amount of vegetable broth as called for in the recipe. This swap maintains the savory flavor profile while accommodating those who avoid meat products. If using store-bought broth, look for low-sodium options to better control the soup’s overall salt content.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 75-95 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 20-25 g
- Fat: 20-25 g
- Carbohydrates: 150-170 g
Ingredients
- 1 tsp minced garlic (freshly minced for best flavor)
- 1 medium yellow onion (finely diced for even cooking)
- 4 large potatoes (peeled and cubed into 1-inch pieces)
- black pepper to taste (freshly ground preferred for more flavor)
- 1 carton chicken broth (I use Swanson’s chicken broth)
- 3 cans condensed cream of chicken soup
- salt to taste
Step 1: Combine Soup and Broth
In a large pot, add 3 cans of Campbell’s® Condensed Cream of Chicken Soup.
Stir together with Swanson® Chicken Broth, starting with about 20 oz.
Adjust by adding more broth as needed, using up to the entire carton if required.
This forms the base for your soup and provides a rich, creamy consistency.
Step 2: Simmer the Base
Turn the heat to medium-low and let the soup and broth mixture simmer gently.
This allows the flavors to meld together while you prepare the vegetables.
Step 3: Prepare and Add Vegetables
Peel and dice enough potatoes to suit your preference, adding them to the pot.
Chop an onion and add it to the pot as well.
Then, add 1 teaspoon of minced garlic to enhance the flavor.
Stir the contents of the pot to distribute the ingredients evenly.
Step 4: Season and Simmer
Season the soup with salt and pepper to taste, which will bring out the savory flavors.
Let the mixture simmer on low heat for about 1 hour, or until the potatoes are tender and fully cooked.
Stir occasionally to ensure even cooking and to prevent sticking.
Step 5: Serve with Toppings
Once the potatoes are tender and the soup is well-cooked, serve hot.
Top each bowl with crumbled bacon, chopped green onions, a dollop of sour cream, and a sprinkle of shredded cheese.
These toppings add a delightful contrast in texture and flavor, making each serving that much more delicious.
