There’s something undeniably heartwarming about a bowl of Chicken and Chive Baked Potato Soup. This soul-nourishing dish is perfect for those chilly evenings when you crave comfort and a touch of gourmet flair. It’s a wonderful way to bring the family together, with the creamy texture of baked potatoes, succulent chicken, and fresh chives creating a symphony of flavors that will have everyone asking for seconds. This recipe isn’t just a meal; it’s a tradition in the making, ideal for family gatherings or a cozy night in.
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 |
| Skill Level | Intermediate |
- 4 large baking potatoes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
- Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork, then bake them for 45 minutes to an hour until tender. Let them cool slightly before peeling and dicing them.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
- Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer.
- Add the diced potatoes and shredded chicken to the pot. Stir in the heavy cream and allow the soup to simmer for another 15 minutes, stirring occasionally.
- Stir in the sour cream and half of the chopped chives. Season with salt and pepper to taste.
- Use a potato masher or immersion blender to gently mash some of the potatoes in the soup, creating a creamier texture while keeping some chunks.
- Ladle the soup into bowls and garnish with the remaining chives. Serve hot with a slice of crusty bread on the side.
Helpful Tips and Variations
For a healthier version, substitute the heavy cream with evaporated milk. You can also add vegetables like carrots or celery for extra nutrition. If you prefer a vegetarian option, omit the chicken and use vegetable broth with some extra potatoes to maintain the texture.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of broth if it thickens too much.
Pairings
This hearty soup pairs wonderfully with a fresh green salad and a glass of crisp white wine or a warm apple cider for a non-alcoholic option. And don’t forget that slice of crusty bread – it’s perfect for dunking!
We hope this Chicken and Chive Baked Potato Soup brings warmth to your home and joy to your table. Don’t forget to share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We would love to hear your feedback on our website. Subscribe to our newsletter for more delicious recipes and follow us on social media to stay updated. Happy cooking!
