Chicken Potato Soup Recipe

When you need a dish that’s both rich and comforting, this Creamy Chicken and Bacon Potato Soup Recipe is the ultimate choice. Packed with tender chicken, crispy bacon, and creamy potatoes, this soup is a hearty meal that’s perfect for warming up on a cold day. Whether you’re making it for a family dinner or to impress guests, this soup is sure to be a hit.

Why You’ll Love This Recipe

This Creamy Chicken and Bacon Potato Soup is everything you want in a comfort food. The combination of smoky bacon, tender chicken, and creamy potatoes creates a satisfying, flavorful soup that’s both rich and hearty. The layers of flavor are built with each step, from browning the bacon to searing the chicken, making this soup as delicious as it is easy to prepare. It’s the perfect dish for a cozy night in, and the leftovers taste even better the next day.

Ingredients Breakdown

Let’s take a closer look at the ingredients that make this Creamy Chicken and Bacon Potato Soup so delicious:

• Thick Cut Bacon (6 strips): Adds a smoky, savory flavor to the soup. Cooking the bacon slowly allows it to render its fat, which is used to enhance the flavor of the soup.
• Boneless Skinless Chicken Breast or Thighs (1 lb): Provides tender, juicy bites of chicken that absorb the flavors of the broth.
• Olive Oil (1-2 teaspoons): Used to sear the chicken, adding a golden crust and locking in moisture.
• Butter (2 tablespoons): If you’re not using bacon drippings, butter adds a rich flavor and helps sauté the vegetables.
• Yellow Onion (1 small, diced): Adds a sweet, aromatic base to the soup.
• Carrots (¾ cup, diced): Provide a natural sweetness and color, balancing the savory notes.
• Celery (2 ribs, diced): Adds a mild, earthy flavor and a bit of crunch.
• Garlic (3 cloves, minced): Infuses the soup with a warm, aromatic flavor.
• Hot Sauce (1 teaspoon): Adds a subtle heat that complements the richness of the soup.
• Worcestershire Sauce (1 teaspoon): Enhances the savory flavor with its deep, umami notes.
• Flour (¼ cup): Helps thicken the soup, giving it a creamy, satisfying texture.
• Chicken Broth (5 cups): Forms the liquid base of the soup, providing depth and flavor. Use low-sodium broth to control the saltiness.
• Half and Half (1 cup): Adds creaminess to the soup without making it too heavy. You can substitute with heavy cream for a richer texture.
• Yukon Gold or Red Potatoes (1 ½ lbs, diced): These potatoes hold their shape well in the soup and provide a creamy texture.
• Cheddar Cheese (1 ½ cups, shredded): Adds a rich, cheesy flavor that enhances the creaminess of the soup.
• Green Onions: Used as a garnish, adding a fresh, sharp contrast to the richness of the soup.

this RECIPE

Seasonings:

• Dried Parsley (1 teaspoon): Adds a mild, herbal flavor that complements the other ingredients.
• Dried Rosemary (½ teaspoon): Provides an aromatic, earthy flavor.
• Dried Oregano (½ teaspoon): Adds a hint of bitterness that balances the richness.
• Mustard Powder (½ teaspoon): Enhances the flavor with a subtle tang.
• Black Pepper (¼ teaspoon): Adds a bit of spice, balancing the flavors.
• Red Pepper Flakes (1 pinch): Adds a slight heat that complements the bacon and chicken.

Step-by-Step Cooking Instructions

1. Cook the Bacon:
Start by cooking the bacon in a large soup pot over low heat. It’s best to cut the bacon strips in half so they fit better in the pan and cook evenly. Cook the bacon slowly to render out the fat, which will be used to flavor the soup. Once the bacon is crispy, remove it from the pot and set it aside on a paper towel-lined plate to cool. Reserve 2 tablespoons of the bacon drippings in the pot.

2. Sear the Chicken:
Season the chicken breasts (or thighs) with salt and pepper. In the same pot, heat the reserved bacon drippings over medium-high heat. If needed, add a bit of olive oil. Sear the chicken on each side until a golden crust forms, about 3 minutes per side. It’s okay if the chicken isn’t fully cooked through at this stage, as it will finish cooking in the soup. Set the chicken aside to rest, then cut it into bite-sized pieces after it cools for about 10 minutes.

3. Sauté the Vegetables:
With the bacon drippings still in the pot, add the diced onions, carrots, and celery. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften. The bacon remnants in the pot will add incredible flavor to the vegetables.

4. Add Garlic and Seasonings:
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Then, add the hot sauce, Worcestershire sauce, dried parsley, rosemary, oregano, mustard powder, black pepper, and red pepper flakes. Stir everything together until the vegetables are well coated with the spices.

5. Make the Soup Base:
Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to remove the raw flour taste, which will also help thicken the soup. Gradually add the chicken broth, stirring continuously to avoid lumps. As you add the broth, use a silicone spatula to scrape up any browned bits from the bottom of the pot—this adds extra flavor to the soup. Once all the broth is added, stir in the half and half.

6. Cook the Potatoes and Chicken:
Peel and dice the potatoes into bite-sized pieces and add them to the soup. Bring the soup to a boil, then reduce the heat to a simmer. Add the diced chicken back to the pot, along with any juices from the resting plate. Simmer the soup over medium heat, partially covered, for about 20 minutes, or until the potatoes are fork-tender.

7. Add the Cheese and Bacon:
Reduce the heat to low and slowly stir in the shredded cheddar cheese until fully melted and incorporated into the soup. Stir in half of the chopped bacon, saving the other half for garnish.

8. Serve:
Ladle the soup into bowls and garnish with the remaining bacon and chopped green onions. Serve immediately, ideally with a side of crusty bread for dipping.

Tips for Perfect Creamy Chicken and Bacon Potato Soup

• Prevent Curdling: To prevent the half and half from curdling, make sure to add it slowly and do not let the soup boil vigorously after it’s added. A gentle simmer is all you need.
• Enhancing Flavor with Cheese: Adding the cheese slowly and over low heat helps it melt smoothly into the soup, creating a rich, creamy texture without becoming grainy.
• Customize the Recipe: Feel free to adjust the level of heat by adding more or less hot sauce and red pepper flakes. You can also switch up the type of cheese for different flavor profiles—sharp cheddar, Gruyère, or even smoked gouda work well.

Serving Suggestions

This Creamy Chicken and Bacon Potato Soup is hearty enough to be a meal on its own, but here are some ideas to make it even more enjoyable:

• Garnishes: Top the soup with extra shredded cheese, a dollop of sour cream, or a sprinkle of fresh herbs like parsley or chives.
• Side Dishes: Serve with crusty bread, garlic bread, or a simple green salad to round out the meal.
• Presentation Tips: Serve the soup in rustic bowls for a cozy, homey feel. Garnish with a sprinkle of bacon and green onions for a pop of color and texture.

Kitchen Equipment Needed

To prepare this recipe, you’ll need the following kitchen tools:

• Large Soup Pot: A heavy-bottomed pot is ideal for evenly cooking the soup and preventing the ingredients from sticking.
• Silicone Spatula: Useful for scraping up browned bits from the bottom of the pot and stirring the soup.
• Ladle: To serve the soup into bowls.
• Knife and Cutting Board: Essential for chopping the vegetables, bacon, and chicken.

Storage and Reheating Tips

This Creamy Chicken and Bacon Potato Soup stores well, making it perfect for leftovers:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the soup even more delicious the next day.
• Freezing: While the soup can be frozen, note that the texture of the potatoes and the creaminess of the soup may change slightly upon reheating. If freezing, let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
• Reheating: Reheat the soup gently on the stovetop over medium heat until warmed through. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.

Recipe Variations

This recipe is versatile and can be adapted to suit different tastes and dietary needs:

• Turkey Bacon: Use turkey bacon for a lighter option with a similar smoky flavor.
• Vegetarian Option: Skip the chicken and bacon, and use vegetable broth instead of chicken broth. Add more vegetables like mushrooms or bell peppers to make it hearty and filling.
• Dairy-Free: Replace the half and half with coconut milk or a dairy-free cream substitute, and use dairy-free cheese.

FAQ

Can I use pre-cooked chicken?
Yes, you can use rotisserie chicken or any pre-cooked chicken. Simply shred or dice the chicken and add it to the soup during the last few minutes of cooking, just before adding the cheese.

How do I make this soup without bacon?
If you prefer to omit the bacon, you can use 2 tablespoons of butter or olive oil to sauté the vegetables. The soup will still be flavorful, but the smoky depth from the bacon will be missing.

Can I substitute the potatoes with another vegetable?
Yes, you can substitute potatoes with cauliflower, sweet potatoes, or even butternut squash for a different texture and flavor.

Conclusion

This Creamy Chicken and Bacon Potato Soup Recipe is a rich, hearty dish that’s perfect for any occasion. Whether you’re making it for a cozy family dinner or a special gathering, this soup is sure to impress with its layers of flavor and comforting texture. Try this recipe today, and don’t forget to share it with your friends and family. If you enjoyed this recipe, subscribe to our blog for more delicious and comforting dishes!

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