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Cheesy Chicken Potato Soup

Cheesy Chicken Potato Soup is a hearty, comforting chowder! Diced carrots, potatoes, onions, and chicken are added to the most decadent creamy and cheesy base! It's out of this world and can be made on the stove top or in a pressure cooker!
Course Main Course, Main Dish, Soup
Cuisine American
Keyword Carrot Soup, Cheesy Chicken Potato Chowder, Cheesy Chicken Potato Soup, Cheesy Soup, Chicken Chowder, Chicken Potato Soup, Chicken Soup, Easy Soup, Easy Soup Recipe, Instant Pot Soup, Potato Chowder, Potato Soup, Pressure Cooker Potato Chowder, Pressure Cooker Soup, Soup
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 1 lrg. Chicken Breast
  • 3 c. Chicken Broth
  • 2 c. Potatoes Diced
  • 1 c. Carrots Diced
  • 1/2 medium Onion Diced
  • 1 c. Celery Diced
  • 1 1/2 tsp. Salt
  • 1/2 tsp. Cracked black pepper

Sauce

  • 1/4 c. Butter
  • 1/3 c. Flour
  • 2 c. milk
  • 2 c. shredded cheese Cheddar, or Monterey

Garnishes

  • shredded cheese
  • parsley chopped
  • bacon fried and crumbled

Instructions

  • Add chicken, potatoes, carrots, celery, onion, salt, pepper, and chicken broth to a pressure cooker. Cook on high pressure for 8 minutes. Quick release.
  • Remove vegetables, and broth from pressure cooker. Set aside.
  • Remove chicken from pressure cooker and shred, or dice it. Set aside.
  • Set pressure cooker to sautee setting. Melt butter. Add flour. Whisk until combined and slightly golden brown. Slowly, and while whisking add milk. Continue whisking and cooking until sauce has thickened. Add grated cheese to the sauce. Stir until melted.
  • Add vegetables and shredded chicken back to the pressure cooker with the white sauce. Stir to combine. 
  • At this point the chowder can be left in the pressure cooker on the "soup" setting for up to an hour, or it can be served immediately. I prefer serving it immediately.
  • Serve with desired garnishes.

Stove Top Method

  • Add chicken, potatoes, carrots, celery, onion, salt, pepper, and chicken broth to a stock pot. Bring to a boil and cook until veggies are tender and chicken is cooked through.
  • Shred chicken and return to stock pot.
  • In a separate sauce pan melt butter. Add flour. Whisk until combined and slightly golden brown. Slowly, and while whisking add milk. Continue whisking and cooking until sauce has thickened. Add grated cheese to the sauce. Stir until melted.
  • Pour sauce over chicken and vegetables in the stock pot. Stir. Serve with desired garnishes.

Notes

I typically like to cook my chicken and vegetables in the pressure cooker. While the vegetables are cooking I make the white sauce in a sauce pan. It makes the whole process even faster! It's all about getting dinner on the table in no time!