Chicken Potato Soup is the epitome of cozy comfort food—rich, creamy, and packed with all the flavors that make you feel at home. With tender chunks of chicken, crispy bacon, creamy potatoes, and a mix of savory herbs, this soup is everything you want in a bowl of soup. The combination of bacon drippings and butter infuses the soup with a deep, rich flavor that is perfectly balanced by the creamy texture from the half-and-half. Whether you’re serving it for a hearty dinner on a chilly evening or preparing a meal for the family, this Chicken Potato Soup will surely be a crowd-pleaser.

Why You’ll Love This Recipe

1. Creamy and Hearty

The soup is rich and satisfying, thanks to the combination of bacon drippings, half-and-half, and tender potatoes. It’s the kind of soup that fills you up without being too heavy.

2. Packed with Flavor

With the addition of crispy bacon, chicken, garlic, and a variety of seasonings like rosemary and Worcestershire sauce, this soup has a depth of flavor that makes each spoonful irresistible.

3. Comforting and Warm

This soup is perfect for a cold day when you’re craving something warm and comforting. It’s the kind of meal that warms you up from the inside out.

4. Easy to Make

Despite its rich flavor, this Chicken Potato Soup is simple to prepare. The ingredients come together quickly, making it perfect for weeknight dinners or weekend gatherings.

5. Customizable

You can easily adjust the recipe to fit your preferences, whether by adding more veggies, choosing a different type of cheese, or making it spicier with more hot sauce or red pepper flakes.

Ingredients

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 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 flour
5 cups chicken broth
1 cup half-and-half
1 ½ lbs. Yukon Gold potatoes or red potatoes, 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

Variations

Spicy Version: Increase the amount of hot sauce or red pepper flakes to add more heat. You could also add a diced jalapeño for an extra kick.
Vegetarian Option: Omit the bacon and chicken, using vegetable broth instead of chicken broth. You can replace the meat with extra vegetables like mushrooms or beans for added texture and protein.
Dairy-Free Version: Substitute the half-and-half with coconut milk or a dairy-free alternative and skip the cheese or use dairy-free cheese.
Different Cheese: Swap out the cheddar for another type of cheese like Monterey Jack or Gouda for a unique twist.

How to Make the Recipe

Step 1: Cook the Bacon and Chicken

In a large pot, cook the bacon strips over medium heat until crispy. Remove the bacon from the pot, crumble it, and set it aside. Keep 2 tablespoons of bacon drippings in the pot (discard the rest) and set aside. Season the chicken breasts with salt and pepper, then cook them in the same pot over medium heat with the bacon drippings for 5-6 minutes per side or until cooked through. Remove the chicken and set aside.

Step 2: Sauté the Vegetables

Add olive oil (if needed) and butter to the same pot. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Add the garlic, and cook for another 1-2 minutes until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the vegetables and stir to combine. Cook for about 1-2 minutes to create a roux, which will help thicken the soup.

Step 4: Add Liquids and Seasonings

Gradually add the chicken broth while stirring to prevent lumps. Stir in the Worcestershire sauce, hot sauce, parsley, rosemary, oregano, mustard powder, black pepper, and red pepper flakes. Bring the soup to a simmer and add the diced potatoes. Let it cook for 10-12 minutes or until the potatoes are tender.

Step 5: Shred the Chicken

While the soup is simmering, shred the cooked chicken into bite-sized pieces. Add the shredded chicken to the soup, along with the half-and-half. Stir to combine, and simmer for an additional 5-7 minutes.

Step 6: Add Cheese and Bacon

Stir in the shredded cheddar cheese until it melts completely, creating a creamy texture. Add the crumbled bacon and stir again. Taste and adjust the seasoning with more salt, pepper, or hot sauce if needed.

Step 7: Serve

Ladle the soup into bowls and garnish with green onions and additional shredded cheddar cheese, if desired. Serve warm with crusty bread or crackers for dipping.

Tips for Making the Recipe

Use a Rotisserie Chicken: For extra convenience, use a rotisserie chicken to save time on cooking and shredding the chicken.
Adjust the Thickness: If the soup is too thick for your liking, add a bit more chicken broth or half-and-half to reach your desired consistency.
Make It Smokier: For an extra smoky flavor, consider using smoked paprika in place of the regular paprika or adding more bacon.
Pre-cooked Veggies: To speed up the process, you can use frozen carrots and celery, or use pre-chopped vegetables from the store.

How to Serve

Chicken Potato Soup is a satisfying meal on its own, but it’s even better when served with a side of crusty bread or a fresh green salad. The soup is rich enough to be a stand-alone dish, but adding a light side salad or cornbread helps balance the flavors.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat. You may need to add a little more chicken broth or cream to thin it out if it has thickened too much.

Freezing

While this soup can be frozen, be aware that the texture of the potatoes may change slightly once thawed. If you want to freeze it, allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator and reheat on the stove.

Reheating

To reheat, place the soup on the stove over low heat, stirring occasionally. If it’s too thick, add more chicken broth or half-and-half to achieve the desired consistency.

FAQs

1. Can I use different types of potatoes?

Yes, you can use any type of potato for this recipe. Yukon Gold and red potatoes are preferred for their creamy texture, but russet potatoes will work too.

2. Can I make this soup ahead of time?

Yes, this soup stores well in the fridge and even tastes better the next day once the flavors have melded together. Just be sure to store it in an airtight container.

3. Can I make this soup dairy-free?

Yes, you can substitute the half-and-half with a non-dairy alternative, such as coconut milk or almond milk, and skip the cheese or use dairy-free cheese.

4. How can I make the soup spicier?

Add more hot sauce or red pepper flakes for extra heat, or throw in some chopped jalapeños for an added kick.

5. Can I use frozen chicken?

Yes, you can use frozen chicken breasts or thighs, but make sure to cook them thoroughly before adding them to the soup. You can also cook the chicken directly in the soup for convenience.

6. How can I make the soup thicker?

If you prefer a thicker soup, you can mash some of the potatoes in the soup to add creaminess. Alternatively, you can add a bit more flour during the roux step.

7. Can I use a slow cooker for this recipe?

Yes, you can cook this soup in a slow cooker. After sautéing the vegetables and cooking the chicken, transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream and cheese in the last 30 minutes of cooking.

8. How do I store leftover soup?

Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over low heat, adding more liquid if needed.

9. Can I make this soup with turkey instead of chicken?

Yes, turkey can be used instead of chicken. It’s a great way to repurpose leftover Thanksgiving turkey.

10. Can I use a different type of cheese?

Yes, feel free to experiment with different cheeses such as mozzarella, gouda, or Monterey Jack for a different flavor profile.

Conclusion

Chicken Potato Soup is the ultimate comfort food that combines rich, creamy textures with hearty vegetables and savory chicken. This soup is easy to make, incredibly satisfying, and a perfect choice for any occasion. With its depth of flavor from crispy bacon, tender chicken, and a combination of herbs, this soup will quickly become a favorite in your recipe collection. Whether you’re serving it for a weeknight dinner or a family gathering, Chicken Potato Soup is sure to impress.