Description
This creamy and savory chicken potato soup is packed with tender chicken, crispy bacon, and hearty vegetables. The rich broth, combined with the sharp cheddar cheese, creates a comforting bowl of goodness that will warm you from the inside out.
Ingredients
Scale
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For the Soup:
- 6 strips thick-cut bacon, plus 2 tablespoons bacon drippings
- 1 lb. boneless skinless chicken breast (or thighs)
- Salt and pepper (to taste)
- 1–2 teaspoons olive oil
- 2 tablespoons butter (omit 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), peeled and diced
- 1 ½ cups cheddar cheese (shredded)
- Green onions (for garnish)
For the Seasonings:
- 1 teaspoon dried parsley
- ½ teaspoon each: dried rosemary, oregano, mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon from the pot and crumble it into small pieces. Leave about 2 tablespoons of bacon drippings in the pot. Set the bacon aside for later.
- Season the chicken breasts with salt and pepper. Add olive oil to the pot and cook the chicken breasts over medium heat until browned and cooked through (about 7-8 minutes per side). Remove the chicken from the pot and shred it once cooled.
- In the same pot, add butter (if not using bacon drippings) and sauté the diced onion, carrots, and celery for 5-6 minutes until the vegetables are softened.
- Add the minced garlic, hot sauce, Worcestershire sauce, and flour. Stir to combine and cook for 2 minutes, allowing the flour to form a roux.
- Slowly add the chicken broth while stirring to prevent lumps. Add the half and half and bring the mixture to a simmer.
- Add the diced potatoes, seasonings (parsley, rosemary, oregano, mustard powder, pepper, and red pepper flakes), and simmer the soup for about 15 minutes or until the potatoes are tender.
- Add the shredded chicken back into the soup, along with the shredded cheddar cheese. Stir until the cheese has melted and the soup becomes creamy.
- Taste and adjust seasoning if necessary. Garnish with crumbled bacon and green onions before serving.
Notes
- You can use rotisserie chicken to save time.
- For a thicker soup, you can mash some of the potatoes in the soup once they’re tender.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Potato Soup, Creamy Chicken Soup, Potato Soup, Bacon Potato Soup, Cheddar Chicken Soup, Comfort Food, Hearty Soup, Soup with Cheese