Trisha Yearwood Potato Soup Recipe

Potatoes are a great source of minerals and nutrients and are loved to be eaten in almost every corner of the world. This Trisha Year wood potato soup is quite good for you as it is made by adding chicken, baked potatoes, flour, and cheese. All of these added components are considered very happy and healthy ingredients for our stomach and whole body.

This soup is the healthiest version of soup among all sorts of vegetable or chicken soups. The cream and melted cheese make its texture and color so amazing that it can attract anyone towards it with its beautiful vision and aroma as well.

INGREDIENTS

  • 4 large-sized baking potatoes
  • 6 chicken pieces, boiled and crumbled chicken
  • 2/3 cup butter
  • 2/3 cup of all-purpose flour
  • 8 cups milk
  • 5 ounces shredded cheddar cheese
  • 2 tbsp salt
  • 1/2 tbsp freshly ground black pepper
  • 2 green onions, finely chopped
  • 8 ounces sour cream

Method to make Trisha Yearwood Potato Soup

  1. First of all, wash the potatoes and then use a fork to prick these potatoes many times.
  2. Wrap each of the potatoes separately with the foil and bake them in the preheated oven at 400 degrees.
  3. The baking will be almost an hour long. And after the baking, you will see that the baking potatoes are soft enough to be squeezed.
  4. In the man time when potatoes are being baked, you should go to treat and cook your chicken.
  5. Boil your chicken in an individual skillet and wait until it is cooled. Then, shred the chicken using a fork or simply with your clean hands. Set this shredded chicken aside.
  6. Take a large-sized saucepan and melt the required quantity of butter in it. To proceed further, add all-purpose flour to it. Stir fry for a few minutes. Wait until a smooth textured mixture is formed.
  7. Slowly pour the milk into the pan and wait for it to get boiled. Cook until the mixture is thickened.
  8. Once your potatoes are baked and cooled cut them half lengthwise. Remove and add all the flesh of potatoes to the sizzling milk mixture.
  9. Then in the end add the cheddar cheese. Wait for the cheese to melt.
  10. To add more flavors to your dish sprinkle salt, pepper, and green onions along with the cooked and shredded chicken.
  11. Also, squeeze the sour cream in it from the package.
  12. Garnish again at the top with more cheese, chicken, and green onions.
  13. Your soup is already to serve once you pour it into the serving bowl.

FAQs?

Can we add soy sauce and vinegar to this soup?

You can add soy sauce but you should avoid adding vinegar as milk is also added in this soup so that the vinegar will affect the milk.

Is it necessary to bake the potato?

Yes, this is the crucial step of this recipe. Baking makes the potato juicy and softer and thus all the flesh from it can easily be squeezed and extracted to add to the soup.

Trisha Yearwood Potato Soup Recipe
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Trisha Yearwood Potato Soup Recipe

Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: French
Servings: 10

Ingredients

  • 4 large-sized baking potatoes
  • 6 chicken pieces boiled and crumbled chicken
  • 2/3 cup butter
  • 2/3 cup of all-purpose flour
  • 8 cups milk
  • 5 ounces shredded cheddar cheese
  • 2 tbsp salt
  • 1/2 tbsp freshly ground black pepper
  • 2 green onions finely chopped
  • 8 ounces sour cream

Instructions

  • First of all, wash the potatoes and then use a fork to prick these potatoes many times.
  • Wrap each of the potatoes separately with the foil and bake them in the preheated oven at 400 degrees.
  • The baking will be almost an hour long. And after the baking, you will see that the baking potatoes are soft enough to be squeezed.
  • In the man time when potatoes are being baked, you should go to treat and cook your chicken.
  • Boil your chicken in an individual skillet and wait until it is cooled. Then, shred the chicken using a fork or simply with your clean hands. Set this shredded chicken aside.
  • Take a large-sized saucepan and melt the required quantity of butter in it. To proceed further, add all-purpose flour to it. Stir fry for a few minutes. Wait until a smooth textured mixture is formed.
  • Slowly pour the milk into the pan and wait for it to get boiled. Cook until the mixture is thickened.
  • Once your potatoes are baked and cooled cut them half lengthwise. Remove and add all the flesh of potatoes to the sizzling milk mixture.
  • Then in the end add the cheddar cheese. Wait for the cheese to melt.
  • To add more flavors to your dish sprinkle salt, pepper, and green onions along with the cooked and shredded chicken.
  • Also, squeeze the sour cream in it from the package.
  • Garnish again at the top with more cheese, chicken, and green onions.
  • Your soup is already to serve once you pour it into the serving bowl.

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