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–+ servings
Chicken Potato Soup

Chicken Potato Soup

This Chicken Potato Soup is a creamy and flavorful dish featuring chicken, potatoes, bacon, and delicious seasonings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 11 cups
Calories 285 kcal

Equipment

  • 4.5-quart soup pot

Ingredients
  

Soup

  • 6 strips thick cut bacon
  • 1 lb. boneless skinless chicken breast or thighs
  • Salt/Pepper
  • 1-2 teaspoons olive oil
  • 2 tablespoons butter not needed if bacon drippings are 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 flour
  • 5 cups chicken broth
  • 1 cup half and half
  • 1 ½ lbs. yukon gold potatoes or red potatoes
  • 1 ½ cups cheddar cheese shredded
  • Green onions to garnish

Seasonings

  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  • 1 pinch red pepper flakes

Instructions
 

Cooking Instructions

  • Cook the bacon in a 4.5-quart soup pot slowly over low heat. Set aside on a paper towel lined plate and reserve 2 tablespoons of bacon drippings.
  • Wipe any dark spots from the pot but leave bacon remnants for flavor.
  • Season chicken with salt/pepper, heat olive oil, and sear chicken on each side until golden, about 3 minutes per side. Set aside to rest for 10 minutes, then cut into bite-sized pieces.
  • Add bacon drippings back to pot and add onions, carrots, and celery. Softened for 5 minutes.
  • Add garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
  • Stir in the flour and cook for 2 minutes until raw flour smell is gone.
  • Add chicken broth in small splashes, stirring continuously, followed by half and half.
  • Peel and cube potatoes, add to soup. Bring to boil, reduce to simmer, add chicken back and simmer until potatoes are fork tender, about 20 minutes.
  • Reduce heat to low, sprinkle in cheese, and stir in half of the chopped bacon. Garnish with green onions and serve.

Notes

This soup can be made without bacon. Heavy cream can replace half and half for extra richness. Ensure the base of the soup isn't too hot when adding cheese to prevent graininess.

Nutrition

Serving: 1cupCalories: 285kcalCarbohydrates: 17gProtein: 17gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 65mgSodium: 682mgPotassium: 556mgFiber: 2gSugar: 3gVitamin A: 1786IUVitamin C: 15mgCalcium: 158mgIron: 1mg
Keyword chicken potato soup, Comfort Food, Easy Recipes, hearty meals, main course, Soups
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