(84 votes, average: 3.67 out of 5)
Loading... Blushing Belle
This super easy 30-minute cheesy soup with chicken and potatoes is a savior for busy nights when you don’t know when to make. Rich, creamy, and hearty, you will want to make this recipe again and again.
Ingredients
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Preparation
In a Dutch oven, melt the butter over medium heat, add the onion, garlic, and thyme and sauté for 3 to 4 minutes.
Stir in the potatoes and the chicken or vegetable broth.
Bring to a boil and simmer with the lid on until the potatoes are tender but not mushy, 10 to 15 minutes.
While the potatoes are cooking, shake together the flour and milk or cream in a jar to mix it up.
Grate the cheese and thaw the frozen peas (or mixed veggies) under some running water.
Once the potatoes are cooked, add the flour and cream mixture to the Dutch oven. Stir for 3 to 4 minutes, allowing it to thicken.
Stir in the shredded cheese, chicken, and thawed vegetables and cook until the cheese is melted and the chicken is heated through. Adjust the seasoning to your tastes.
Garnish with parsley and serve with a crusty bun or bread.