Description
This creamy chicken potato soup is rich, comforting, and incredibly easy to make. Packed with tender chicken, hearty potatoes, crispy bacon, and a flavorful broth, this one-pot meal is perfect for busy weeknights. The soup is thickened naturally with potatoes and cheese, making it creamy without being too heavy. Ideal for beginners, this dish is a simple yet delicious way to warm up on a chilly evening.
Ingredients
Scale
Soup:
- 6 strips thick-cut bacon (plus 2 tbsp. bacon drippings)
- 1 lb. boneless skinless chicken breast (or thighs)
- Salt and pepper, to taste
- 1-2 teaspoons olive oil
- 2 tablespoons butter (optional, if not using bacon drippings)
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 cup half and half (or heavy cream)
- 1 ½ lbs. Yukon Gold potatoes (or red potatoes), peeled and diced
- 1 ½ cups cheddar cheese, shredded
- Green onions, for garnish
Seasonings:
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Instructions
- Cook the Bacon: In a large soup pot over low heat, cook the bacon until crispy. Once done, transfer it to a paper towel-lined plate to drain. Chop the bacon once cooled and set aside. Reserve 2 tablespoons of bacon drippings in the pot to enhance the flavor of the soup.
- Sear the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in the same pot and sear the chicken on both sides until golden brown, about 3 minutes per side. The chicken doesn’t need to be fully cooked at this stage as it will finish cooking in the soup. Remove the chicken from the pot and let it rest before cutting it into bite-sized pieces.
- Sauté the Vegetables: Add the reserved bacon drippings to the pot, followed by the diced onions, carrots, and celery. Cook over medium heat for about 5 minutes until the vegetables are softened. Stir in the minced garlic, hot sauce, Worcestershire sauce, and seasonings, allowing the flavors to meld for another minute.
- Thicken the Base: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to remove the raw flour taste. This step helps create a thick and creamy consistency in the soup.
- Add Liquids and Potatoes: Gradually pour in the chicken broth while stirring to prevent lumps. Slowly add the half and half in small splashes to ensure a smooth texture. Stir in the peeled and diced potatoes, ensuring they are fully submerged in the broth.
- Simmer Until Tender: Bring the soup to a gentle boil, then reduce the heat to a low simmer. Add the chicken back to the pot and let the soup cook uncovered for about 20 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through.
- Incorporate Cheese and Bacon: Reduce the heat to low and gradually stir in the shredded cheddar cheese, ensuring it melts smoothly without curdling. Stir in half of the chopped bacon, reserving the rest for garnishing.
- Serve and Garnish: Ladle the soup into bowls and sprinkle with the remaining crispy bacon and chopped green onions. Serve warm and enjoy this comforting dish with your favorite crusty bread or side salad.
Notes
- To prevent cheese from curdling, avoid adding it to boiling soup. Let the heat reduce slightly before stirring it in.
- If you prefer a thinner soup, add an extra cup of chicken broth. For a thicker consistency, mash some of the potatoes before serving.
- This soup pairs wonderfully with homemade garlic bread or a crisp green salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 682 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 65 mg