Chicken Potato Soup Recipe

Make creamy chicken potato soup with this easy recipe! Featuring bacon, cheddar cheese, and tender potatoes, this hearty dish is perfect for family dinners or cozy nights. Customize with your favorite ingredients for a versatile and satisfying meal.

Ingredients

Soup:

• 6 strips thick-cut bacon, plus 2 tablespoons reserved drippings
• 1 lb. boneless, skinless chicken breast or thighs
• Salt and pepper, to taste
• 1-2 teaspoons olive oil (if needed)
• 2 tablespoons butter (optional, if bacon drippings are not used)
• 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
• 1½ lbs. Yukon Gold or red potatoes, peeled and cubed
• 1½ cups cheddar cheese, shredded
• Green onions, chopped (for garnish)

Seasonings:

• 1 teaspoon dried parsley
• ½ teaspoon each: dried rosemary, oregano, mustard powder
• ¼ teaspoon black pepper
• Pinch of red pepper flakes

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Instructions

Prepare the Bacon:

1. In a 4.5-quart soup pot, cook the bacon slowly over low heat. Cutting the bacon in half allows for even cooking. Once crispy, transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings and set aside.
2. Wipe any burnt residue from the pot, but leave flavorful remnants for added depth in the soup.

Cook the Chicken:

1. Season both sides of the chicken with salt and pepper. Heat olive oil in the pot over medium-high heat and sear the chicken for about 3 minutes per side until golden brown. The chicken will finish cooking in the soup.
2. Let the chicken rest for 10 minutes, then chop it into bite-sized pieces.

Make the Soup Base:

1. Return the reserved bacon drippings to the pot over medium heat. Use a silicone spatula to scrape and clean the pot’s bottom, incorporating leftover flavor.
2. Add the diced onion, carrots, and celery. Stir to coat and cook for about 5 minutes until softened. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
3. Sprinkle the flour into the pot and stir continuously for 2 minutes to cook out the raw flour taste.

Build the Soup:

1. Gradually add the chicken broth in small increments, stirring well after each addition to incorporate and clean the pot. Add the half-and-half in the same manner.
2. Stir in the cubed potatoes. Bring the soup to a gentle boil, then reduce to a simmer. Return the chopped chicken to the pot along with any juices from the plate. Simmer partially covered over medium heat for about 20 minutes, or until the potatoes are fork-tender.

Add Final Touches:

1. Reduce the heat to low and sprinkle in the shredded cheddar cheese, stirring until melted and incorporated. Stir in half of the chopped bacon.
2. Garnish serving bowls with the remaining bacon, chopped green onions, and additional cheese if desired. Serve warm.

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Why You’ll Love This Recipe

• Comfort in a Bowl: Rich and creamy, this soup is the ultimate comfort food for cold days.
• Loaded with Flavor: Bacon, cheese, and perfectly seasoned chicken create a harmonious blend of savory goodness.
• Nutritious and Hearty: Packed with protein, vegetables, and potatoes, it’s a complete meal.
• Customizable: Adjust the heat, add more veggies, or swap out ingredients to fit your preferences.

Tips

• Bacon Alternatives: If you skip the bacon, use butter or olive oil for richness, but remember bacon adds significant flavor.
• Cheese Tips: Shred your cheese fresh from the block for the best melting consistency.
• Potato Choice: Yukon Gold potatoes are creamy and buttery, but red potatoes work well for a firmer texture.
• Storage: This soup reheats well; store in an airtight container in the refrigerator for up to 3 days.

Variations and Substitutions

• Vegetarian Option: Skip the bacon and chicken. Use vegetable broth and add hearty vegetables like mushrooms or chickpeas.
• Spicy Kick: Increase the red pepper flakes or use a spicier hot sauce.
• Cream-Free Option: Substitute half-and-half with unsweetened almond milk or omit entirely for a lighter broth.
• Extra Greens: Add spinach or kale in the last few minutes of cooking for added nutrients.

FAQs

• Can I make this ahead of time? Yes, this soup tastes even better the next day as the flavors meld together. Reheat gently to avoid overcooking the chicken.
• Can I freeze this soup? Cream-based soups can sometimes separate when frozen, but you can freeze it without the half-and-half and add the cream when reheating.
• What’s the best way to thicken the soup? Add an extra tablespoon of flour or blend a portion of the soup and stir it back in.

Serving and Suggestions

• Serve with crusty bread or soft dinner rolls for dipping.
• Pair with a simple side salad to round out the meal.
• Top with a dollop of sour cream or a sprinkle of smoked paprika for extra flair.