Holiday16: Triple Cheese Meat and Potato Soup

  • Chef: Hidemi Walsh
  • Ready in: 35 minutes
  • Serves: 3-4
  • Complexity: very easy
Holiday16: Triple Cheese Meat and Potato Soup


  • 1/2 lb. Ground chicken
  • 2 Small-medium russet potatoes
  • 4 Scallions
  • 1/2 Sweet onion, peeled
  • 1 tablespoon Olive oil
  • 1 and 3/4 cups Chicken stock
  • 1 cup Whole milk
  • 2 tablespoons Cream cheese
  • 3/4 cup Shredded cheddar cheese
  • 3 tablespoons Grated parmesan cheese
  • Salt and black pepper to taste


1. Mince onion. Wash scallions, slice the tip of the root ball off, discard the brown outer leaves (if you find) and chop. Peel and dice potatoes. 2. In a large pot, heat olive oil over medium heat and cook onions stirring constantly until lightly brown. Add ground chicken and cook stirring constantly until ground chicken is browned. Then add potatoes and cook stirring constantly for 2-3 minutes. 3. Add chicken stock to the pot and bring to a boil. Cook with a tilted lid until potatoes are tender removing the scum periodically. 4. Add milk and scallions to the pot. Reduce heat to medium-low heat and simmer for about 5 minutes. (with the tilted lid) 5. Add the cream cheese and cheddar cheese to the pot and keep simmering stirring frequently until cheese melt. 6. Stir in the parmesan cheese to the pot and add salt and black pepper to taste. Simmer stirring occasionally for another 3-4 minutes.

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