Stay warm with Potato Chicken Cheese Soup

On a cold winter day there is nothing more comforting than a big bowl of soup. Our friend Allison Ciota's easy-to-follow Potato Chicken Cheese Soup recipe combines carrots, potatoes,chicken, and our signature fontina cheese to create a hearty and delicious meal! 


  • 1/4 cup butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 1 teaspoon fresh thyme
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 2  potatoes, peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded ferndale farmstead fontina cheese
  • Sea salt and freshly ground black pepper, to taste


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion & carrots. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in thyme until fragrant, about 1 minute.
  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15- 20 minutes. Stir in chicken and fontina cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. 
  4. Serve & top with grated fontina cheese and Enjoy