Scale

For the Soup:

4 medium russet potatoes, peeled and diced

1 tbsp olive oil or butter

1 small onion, finely chopped

2 cloves garlic, minced

4 cups chicken broth

1 cup milk or cream (or half-and-half)

2 cups shredded rotisserie chicken

1 tsp salt

½ tsp black pepper

½ tsp paprika (optional)

Toppings (optional but recommended):

½ cup shredded cheddar cheese

4 slices cooked bacon, crumbled

2–3 green onions, sliced

Sour cream, for serving

Prep the Potatoes:
Peel and dice potatoes into small cubes.
Cook Aromatics:
In a large pot, heat olive oil or butter over medium heat. Add onion and sauté 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Simmer Potatoes:
Add diced potatoes, chicken broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
Mash or Blend:
Use a potato masher for a chunky texture or an immersion blender for a smooth soup.
Add Chicken & Milk:
Stir in shredded rotisserie chicken and milk or cream. Heat gently 5 minutes until warmed through. Adjust seasoning to taste.
Serve:
Ladle soup into bowls and top with cheddar cheese, bacon, green onions, and a dollop of sour cream.

For extra richness, use half cream and half milk.

Can make ahead and store in the fridge for 2–3 days; reheat gently.

Add extra texture with corn, diced carrots, or celery if desired.

For a lower-carb option, use cauliflower instead of potatoes.