Traditional spaghetti sauce and a slice of provolone cheese are served as toppings on these filling roast beef hoagies with loads of bell pepper and onions.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup onion, diced
- 1 tablespoon bacon grease
- 3 cups 1-inch potato chunks
- 2 cups chicken broth
- 1 cup water
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 3 ounces shredded Cheddar cheese
- 1 ½ cups shredded cooked chicken
Instructions
- Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
- Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
- Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
- Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
- For the chicken, I use a leftover cooked chicken breast and shred it with the paddle attachment on my KitchenAid(R) mixer.
- Butter can be used in place of the bacon grease.
- Whether or not you peel potatoes is up to your tastes.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 11 g |
| Sodium | 254 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I added peas and shredded carrots to boost its health value, it is so easy to make and was a big hit with my family.
Great flavor, easy to make. Added some oregano and dried rosemary to the sautéed onion
It was really good! I kinda messed up, and put the raw chicken in with the potatoes, and then boiled for fifteen min. It came out so tender! I would add some spices to it, like parsley (I sprinkled it on top in the bowl). I really enjoyed it, so did my family.
I had to substitute 1 envelope of liptons savory herb and garlic seasoning for my 2 cups chicken broth. But it turned out great!! This soup was delicious and husband pleasing!!! Next time I will make it as the recipe stated.
Excellent base recipe. I began by cheating with using a rotisserie chicken from the deli at the local Kroger for my chicken. Then, after the onions were clarified, I added two minced garlic cloves, and about 1tbsp thyme and rosemary, sautéing about 1min before adding the potatos.
Added 1 1/2 cups of cheese to make it a bit “Cheesier”. Also chopped up the bacon (4 Slices) and added. To get a vegetable in there, I added a can of peas.- Kids loved it. Lots of flavor.. and hearty!
I was trying to find recipes to use up some leftover bacon fat and came across this soup recipe. I thought it was very good. I made one slight change, which was to replace the butter with bacon grease (okay, maybe not the healthiest but it gave it a great flavor). My husband is a garlic lover so I added some minced garlic as well, but I think it would have tasted fine without it, too. Otherwise I followed the recipe as instructed and the soup turned out great, I’ll be doing this one again.
It was ok. I added minced garlic to the onion and a bit more cheese. The kids considered it bland and added salt, pepper, scallions and bacon crumbles to their soups. They were happy after these additions. It’s missing some serious flavor. Maybe nix the cup of water and use another can of stock–I used homemade but we still added ‘stuff’ to it. Bacon, more cheese, sour cream, splash of sherry….something. The ease of prep was fabulous, but it was just a ‘meh’ dinner experience for us.