1. In a pot, boil potatoes until tender enough to fall apart. Drain and replace them into pot. Smash the potatoes (my husband likes a chunky potato soup)and add butter and evaporated milk. Stir in well. Then add chicken stock. Stir in well.
2. In a hot pan, add olive oil and brown chicken breasts. Once the chicken is almost done, remove them from the pan, and let them sit for about 3 min or so. Cube chicken and throw into the soup. Add garlic, salt, and pepper to taste.
3. Simmer for an additional 15 min.
4. Add cheddar on top and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (555g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 44 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 2.7mg||1 %|
|Sodium 156.4mg||5 %|
|Potassium 2036.4mg||54 %|
|Total Carbohydrate 83.8g||25 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 73.6g|
|Protein 11.6g||17 %|
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Calories per serving: 417
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