Description
This Million Dollar Soup Recipe is the ultimate creamy comfort food! Loaded with tender rotisserie chicken, buttery Yukon Gold potatoes, crispy bacon, and melted cheese, this rich and flavorful one-pot soup is perfect for cozy family dinners and busy weeknights.
Ingredients
For the Soup:
2 tablespoons butter
½ medium onion, chopped
2 celery stalks, chopped
Salt and freshly ground black pepper, to taste
2 cups Yukon Gold potatoes, diced
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed Cheddar cheese soup
4 cups chicken broth
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups cooked rotisserie chicken, chopped or shredded
5 strips bacon, cooked and chopped
½ cup sour cream
½ cup shredded mozzarella cheese
For the Garnish:
¼ cup shredded Cheddar cheese
Extra cooked and crumbled bacon
2 tablespoons sliced scallions
¼ cup crushed buttery round crackers
Instructions
1. Sauté the Vegetables: Melt the butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook for 4–5 minutes, stirring occasionally, until softened and fragrant. Season lightly with salt and black pepper.
2. Prepare the Creamy Base: Add the diced Yukon Gold potatoes, condensed cream of chicken soup, Cheddar cheese soup, and chicken broth. Stir until well combined.
3. Add the Seasonings: Sprinkle in the Cajun seasoning, garlic powder, and onion powder. Stir thoroughly and bring the mixture to a gentle simmer. Cook for approximately 5 minutes.
4. Add Chicken and Bacon: Stir in the chopped rotisserie chicken and cooked bacon. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
5. Make the Soup Creamy: Reduce the heat to low. Add the sour cream and shredded mozzarella cheese. Stir gently until the cheese melts and the broth becomes smooth and creamy. Avoid boiling after adding the dairy.
6. Serve and Garnish: Remove from the heat and ladle the soup into serving bowls. Top with shredded Cheddar cheese, extra crispy bacon, sliced scallions, and crushed buttery crackers. Serve warm and enjoy!
Notes
Chicken Shortcut: Store-bought rotisserie chicken saves preparation time and adds delicious flavor. Leftover roasted chicken works just as well.
Potato Selection: Yukon Gold potatoes are ideal for their creamy texture, but Russet potatoes can also be used.
Cheese Tip: Freshly shredded mozzarella melts more smoothly than many pre-shredded varieties.
Spice Level: Adjust the Cajun seasoning depending on your preferred heat level. Some blends are already salty, so taste before adding extra salt.
Soup Consistency: For a thinner soup, add a splash of chicken broth. For a thicker texture, mash a few cooked potato pieces into the broth.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: For the best texture, freeze the soup before adding the sour cream and mozzarella. Add them when reheating.
Reheating: Warm gently over medium-low heat, stirring frequently, until the soup reaches 165°F.
Serving Suggestion: Pair with toasted French bread, garlic bread, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (⅛ of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 1350 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 120 mg