Baked Potato Soup – Chicken Parmesan Tenders

November 13, 2017 at 10:26 am (Chicken, Recipes, Soup)

We are an old-fashioned family.  We eat a protein, a starch and a vegetable every meal.  It often tasks my brain to come up with a different starch.  I’ve been making this soup since 2006.  It uses baked potatoes, which makes it nice for leftovers.  In my opinion, baked potatoes have much more flavor.  I cut the recipe in half since it is just DannyO and I and served it with baked Parmesan chicken tenders and a salad. BakedPotatoSoup-1

Baked Potato Soup

  • 4 large baking potatoes (about 2 3/4 pounds)
  • 2/3 cup butter
  • 2/3 cup flour
  • 3/4 teaspoon salt (I use 1 1/4 teaspoons because I felt it needed a bit more)
  • 3/4 teaspoon white pepper (you can use black pepper but the white pepper keeps the creamy broth all white)
  • 6 cups milk -(or more if the end product is too thick for your liking.  We like it thick 🙂 )
  • 1 cup (8 ounces) sour cream
  • 1/4 cup thinly sliced green onions
  • 10 bacon strips, cooked and crumbled
  • 1 cup shredded cheddar cheese
  1.  Bake potatoes at 350 for 65-75 minutes or until tender; cool completely.  Peel and cube potatoes. 
  2. In large saucepan or dutch oven melt butter; stir in flour, salt and pepper until smooth.
  3. Gradually add milk. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
  4. Remove from heat; whisk in sour cream.  Add potatoes and green onions.
  5. At this point, you may need to put it back on the stove to heat the potatoes through.  Make sure you don’t put it on a high heat!  Add more milk at this time if you think it is too thick.
  6. Garnish with bacon and cheddar cheese.  Serve.

The chicken tenders are a recipe I made myself although I’m sure there are many on line.  I will give you the ingredients I use.  The important thing is to bake on a wire rack on a cookie sheet so the tenders are crisp on all sides.BakedPotatoSoup-2

Baked Parmesan Cheese Chicken Tenders

  • 8 ounces chicken tenders
  • 2 eggs
  • 1/2 cup flour
  • Salt/pepper
  • 1 cup seasoned panko or bread crumbs
  • shredded parmesan cheese
  1.  Preheat oven to 400 degrees.  Combine flour, salt and pepper in a ziploc bag and put the tenders in.  Mash around until they are covered.  Shake them off well and put on a plate.
  2. Beat 2 eggs in one pie plate.  Add the seasoned panko and parmesan cheese in another.
  3. Using the assembly method, put the tenders in the egg mixture and dredge through the panko/parmesan mixture.
  4. Put on wire rack on cookie sheet.  For convenience, I cover the cookie sheet with aluminum foil.
  5. Bake at 400 degrees for 20-30 minutes.


Go forth and cook an easy supper!!



  1. mistimaan said,

    Loved your tasty recipe 🙂

  2. Baked Potato Soup – Chicken Parmesan Tenders — Melodyejoy’s Weblog | My Meals are on Wheels said,

    […] via Baked Potato Soup – Chicken Parmesan Tenders — Melodyejoy’s Weblog […]

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