Remove one-third potatoes; reserve. Add broth; bring to boil. It’s easy, ready in about a half hour, and the ultimate comfort food. Potato Soup Recipe Ingredients: 1 32 - 48 oz of Chicken broth (depending on thickness) 1 10.5 oz can of Cream of Chicken Soup 1 8 oz Block of Cream Cheese 1 Pour the reserved soup on top of the chicken. One of my favorite soups is Broccoli Cheese Soup. In pot, melt butter over medium heat; cook leeks 2 minutes. […] Add potatoes; cook 5 minutes. Repeat this two more times so that you have 3 layers of potatoes with soup on top. My family loves potatoes (and cheese) and the chowder was an automatic hit. Spoon another ¼ of the soup mixture over the potatoes. The smaller you dice the vegetables, the faster it’ll be ready. Season as you go! After 30 minutes, remove dish, uncover and top with the cooked chicken. Cover tightly with foil, bake for 40 minutes. I love the richness, the creaminess, and of course the cheese. Simmer until fork-tender, 15 minutes.… Puree remaining